"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Mousse Recipe

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This recipe for Pumpkin Mousse, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ciara Terabasso
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. pumpkin
1 c. sugar
1 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1 c. pecans, toasted, chopped
1/2 gal. ice cream
36 gingersnap cookies
whipped cream

Directions:
Directions:
Combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg and pecans; chill. Fold pumpkin mixture into ice cream. Line 13x9 pan with half the cookies. Top with half ice cream mixture and repeat layers. Freeze until firm. Cut in squares and garnish with whipped cream and pecans.

 

 

 

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