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