Pumpkin Mousse

Photo: flickr user OakleyOriginals

Ingredients

cup Dried apricots

3 tablespoons Rum

1 can Unsweetened pumpkin pie filling - (1 lb)

4 tablespoons Melted butter

cup Packed brown sugar

teaspoon Ground allspice

teaspoon Ground cinnamon

teaspoon Ground nutmeg

cup Pecans chopped

cup Heavy cream

Preparation

In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.

In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts. When the apricots are cool enough to handle, cut them into 1/2-inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration. Chill until serving time.

Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.

This recipe yields 8 servings.