Traditional recipes for pumpkin pies and desserts are too spicy for my taste and obliterate what there is of any pumpkin taste. This mousse, therefore, is relatively unspicy. The chopped apricots and pecans make a pleasant textural contrast to the smooth mousse, and add a tangy, unexpected flavor.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, fruity, rich, spiced, sweet
Type of Dishdessert, pudding
- ¾ cup dried apricots
- 3 tablespoons rum
- 1-pound can unsweetened pumpkin pie filling
- 4 tablespoons butter, melted
- ½ cup brown sugar
- ¼ teaspoon each of ground allspice, cinnamon, and nutmeg
- ½ cup pecans, chopped
- ¾ cup heavy cream
Combine the dried apricots with the rum in a small pot with a tight-fitting lid. Bring this to a boil, and simmer over low heat for 1 minute. Cover, and let the apricots cool in the covered pot.
Place the pumpkin in a mixing bowl; whisk in the melted butter, sugar and spices; stir in the chopped nuts. When the apricots are cool, cut them into ½-inch pieces and stir them–and any remaining liquid in the pot–into the mousse. Chill.
While the mousse is chilling, whip the heavy cream until it is very stiff. Fold most of it into the mousse, reserving some for decoration. Chill until ready to eat.*
Just before serving, spoon the mousse into large wine goblets and pipe some whipped cream in the center of each mousse, with a pastry bag.
1981 Michele Urvater