Pumpkin Mousse with a Butter Rum Drizzle

This was also a recipe from this weekend (My wonderful Husband clipped the recipe and gave it to me, he is helping me come up with ideas for all the pumpkin I have. Not sure where he got the recipe from) I did make changes to the original recipe, I doubled the recipe and I am glad I did. This is really very simple to make and if you have the proper dishes to serve it in it makes a really pleasant presentation. I had requests for more and for the recipe! Here you go this is for you David before you head back to France! I hope you do try it and enjoy the recipe.

Make the rum butter sauce first, the longer it sits in the refrigerator the better!

Rum Butter Sauce

4 tablespoons unsalted butter (1/2 stick)

1/3 cup sugar

1 large egg

1/2 tablespoon very hot water

1/4 cup heavy cream

1/4 cup your favorite Rum

Rum Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water. If you don’t have a double boiler, you can use a metal bowl over a pot.

Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and Rum. Place in the refrigerator and allow to cool completely.

Pumpkin Mousse

Makes about 6 servings

1 box vanilla instant pudding & Pie filling

¼ teaspoon pumpkin pie spice

2/3 cup carnation sweetened condensed milk

1 cup pumpkin puree (click on the link for how to make pumpkin puree)

2 teaspoons of sugar

1 ½ cup thawed fat free frozen whipped topping

Combine pudding mix and pie spice in a medium bowl, with a whisk add the sweetened evaporated milk; mix until well blended. Add the pumpkin and mix well.  Gently fold in the whipped topping. Allow to sit in the refrigerator for a minimum of 1 hour.

Before serving scoop the mousse into a pastry bag and use this to fill each dish.  Drizzle with the rum sauce and serve.

My oldest daughter said that the leftover should be used as a topping for the pies we are making for Thanksgiving and I do believe that is what I will do. Thanks Meagan!

Bon apetit


I enjoy cooking with wine, sometimes I even put it in the food I’m cooking. –Julia Child

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