INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 435
Calories From Fat: 258
Total Fat: 29.4g
Cholesterol: 93.3mg
Sodium: 214.6mg
Potassium: 230.7mg
Carbohydrates: 40.8g
Fiber: 2.6g
Sugar: 17.6g
Protein: 4.3g