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apricots rum pumpkin pie filling butter brown sugar ground allspice ground cinnamon ground nutmeg pecans heavy cream
Viewed: 55 - Published at: 7 years agoIngredients
- 1 cup dried apricots
- 3 tablespoons rum
- 1 can pumpkin pie filling Unsweetened, 1 lb
- 4 tablespoons melted butter
- brown sugar cup Packed
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup pecans chopped
- 1 cup heavy cream
Method
- 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.
