Enjoy This Recipe Courtesy of Chef Les Kincaid
3/4 cup dried apricots
3 tablespoons rum
1 pound can unsweetened pumpkin pie filling
4 tablespoons melted sweet butter
1/2 cup, packed, brown sugar
1/4 teaspoon each ground allspice, cinnamon and nutmeg
1/2 cup pecans, chopped
3/4 cup heavy cream
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