Pumpkin Rum Mousse
1 cup canned Pumpkin
1 envelope Unflavored Gelatin
2/3 cups Sugar
1/4 cup Rum
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Mace
1/4 tsp. Ground Cloves
1 cup Heavy Cream
Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly.
Heat and stir until gelatin is completely dissolved. Set aside and allow to cool
Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4
minutes until it is thick and light.
In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace.
Combine the rum gelatin and the egg mixtures, stirring well. Gently add in the
Pour into small serving dishes. (Or, pour into glass baking dish.) Refrigerate
for several hours until firm or overnight.
Top with whipped Cream and nuts.
Serving Tips and Suggestions:
Add a cherry on top for color and decoration. As an alternative, try some
blueberries. Both of these fruit add splendid color contrast to the white of
Whipped Cream, but do not take away from the pumpkin flavor.