Name: Pumpkin-Mousse Cobbler
Ingredients: 2 ts Gelatin; 2 tb Cold water; 1/4 c Boiling water; 16 oz Pumpkin puree; 1 c Confectioner's sugar; sifted; 1/4 ts Ground cinnamon; 2 c Whipping cream; 1 1/3 c All-purpose flour; 1/2 ts Baking powder; 1/4 c Ground ginger; 1/2 c Brown sugar; packed; 1/2 c Butter or margarine; melted; 1/4 c Whipping cream; Whipped cream flavored with nutmeg

You must regard parenting as one of your most important tasks while you have children at home. This is your calling. You must raise your children in the fear and admonition of the Lord. You cannot do so without investing yourself in a life of sensitive communication in which you help them understand life and God’s world. There is nothing more important. You have only a brief season of life to invest yourself in this task. You have only one opportunity to do it. You cannot go back and do it over… To do this job of parenting well, it must be a primary task. It is your primary calling.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy			7	Servings

INGREDIENTS

2	ts	Gelatin
2	tb	Cold water
1/4	c	Boiling water
16	oz	Pumpkin puree
1	c	Confectioner's sugar; sifted
1/4	ts	Ground cinnamon
2	c	Whipping cream
1 1/3	c	All-purpose flour
1/2	ts	Baking powder
1/4	c	Ground ginger
1/2	c	Brown sugar; packed
1/2	c	Butter or margarine; melted
1/4	c	Whipping cream
		Whipped cream flavored with nutmeg

INSTRUCTIONS

PUMPKIN FILLING
CRUNCHY COOKIE CRUST
Note: There is a hint of ginger in the crumbs which cover this creamy
mouse.
Mousse: In a small bowl, soak gelatin in cold water until softened. Stir in
boiling water until gelatin has dissolved; set aside. In a large mixing
bowl, beat pumpkin puree, confectioner's sugar and cinnamon until blended.
Whisk gelatin into pumpkin mixture. In a large bowl, whip cream until
stiff; fold into pumpkin mixture. Pour into medium-sized glass dish.
Refrigerate 1-1/2 hours. Crust: Preheat oven to 375 degrees. In a large
mixing bowl, combine crust ingredients. Using quick strokes of a fork or a
handheld electric mixer set at medium speed, toss or swirl ingredients
until a soft cookie dough forms. Spoon dough onto a ungreased cookie sheet.
Using the back of a spoon, a knife or your fingertips, spread and flatten
dough to 1/8-inch thick. Bake 15 minutes or until crust is golden. Set
crust aside to cool at least 30 minutes before handling. Using you thumbs
or fingertips, crumble cooled cookie crust over chilled pumpkin mousse.
Serve with whipped cream flavored with nutmeg.
Recipe by: The Cobbler Crusade
Posted to MC-Recipe Digest by "Marie Smith" <crafty1@earthlink.net> on May
1, 1998

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