[Liz]

PUMPKIN RUM MOUSSE W/ MAPLE CREAM TOPPING
So good, easy, and stores refrigerated 2-3 days ahead of when you need it.

Make a package of cooked-type vanilla pudding. Cool, then fold in tub of thawed cool-whip. Add 1 ½ tea ginger, ¾ tea each cinnamon, nutmeg, allspice. Fold in 16 oz can plain Libby’s pumpkin (not pie filling), then tablespoon of dark rum (or use Captain Meyer's Spiced Rum but reduce powdered spices), or use 1/2 tea rum extract. Serve in your best stemmed crystal topped with a dollop of cool-whip flavored with real maple syrup.

The original version called for making a complicated Creme Anglaise with 8 egg yolks, and real whipped cream, but the revised version is just as good.

[onyx]

Thanks so much, Liz! I've just added the ingredients to my husband's shopping list. He'll love your Pumpkin Mousse. :)