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CATEGORY CUISINE TAG YIELD
Dairy Categories, Pudding/cus 8 Servings

INGREDIENTS

3/4 c Dried apricots
3 T Rum
1 lb Unsweetened pumpkin pie
filling
4 T Melted butter
1/2 c Packed brown sugar
1/4 t Ground allspice
1/4 t Cinnamon
1/4 t Nutmeg
1/2 c Pecans, chopped
3/4 c Heavy cream

INSTRUCTIONS

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.  Yield: 8 servings  All Recipes
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights  Reserved  Busted
for you by Gail Shermeyer <4paws@netrax.net>  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6616 Posted to MC-Recipe  Digest V1 #690 by
4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 166
Total Fat: 19.1g
Cholesterol: 45.8mg
Sodium: 27.8mg
Potassium: 285.7mg
Carbohydrates: 43.7g
Fiber: 2.1g
Sugar: 20.2g
Protein: 1.9g


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