Recipe of Pumpkin Mousse - Food Recipes

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Title: PUMPKIN MOUSSE
Categories : Desserts
Serving size: 6 Servings 1 1/2 c Pumpkin puree (not pie -filling) 15 oz Part-skim ricotta cheese 1/3 c Firm-packed lt brown sugar 1 tb Pure vanilla extract 1/4 ts Fresh-grated nutmeg 1 tb Pumpkin pie spice 1 c Whipped cream or Cool Whip -Lite Frozen topping, -defrosted 1/4 c Chopped, toasted pecans*, -for garnish, opt Mix all ingredients except whipped cream and nuts in a food processor fitted with the metal blade, a blender, or with an electric mixer on medium speed. Transfer to a covered bowl and chill overnight. Garnish with whipped cream and pecans. Makes about 5 cups or 6 generous servings. *To toast pecans: Spread them in a single layer on a baking sheet and bake in a 350-degree oven, shaking the pan periodically, for about 15 minutes or until golden brown. printed in the Sun-Sentinel (Fort Lauderdale), February 9, 1995