Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c WATER
3/4 c SUGAR
3 EGG WHITES
1 pn CREAM OF TARTAR
1 1/2 c PUMPKIN, pureed and drained
-well
1 ts PUMPKIN PIE SPICE
2 tb RUM
1 c WHIPPING CREAM, beaten until
-stiff peaks form

In a heavy saucepan, boil water and sugar until syrup reaches soft
ball stage (238-degrees F on a candy thermometer).

While syrup is boiling, using an electric mixer, beat egg whites with
a pinch of cream of tartar until stiff peaks form. With mixer
running, pour hot sugar syrup into egg whites in a steady, thin
stream. Continue beating until mixture is entirely cool (this may
take more than 10 minutes). Fold in pumpkin and pie spice.

Beat rum into whipped cream and fold into pumpkin mixture. Turn
mousse into a souffle dish that has been fitted with a paper collar;
freeze at least 4 hours.

Remove mousse from freezer and place in refrigerator about 30 minutes
before serving. Spoon into dessert dishes and serve with gingersnap
cookies.

From "The Hay Day Cookbook," by Sallie Y. Williams; Atheneum

Food Wine RT [*] Category 4, Topic 6 Message 3 Fri Nov 01, 1991
L.MAGEE [Linda] at 21:07 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

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