Recipe courtesy of Michele Urvater
Episode: Eggs for Dinner
Save Recipe Print
45 min
45 min
8 servings



In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.

In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts.

When the apricots are cool enough to handle, cut them into 1/2 inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration.

Chill until serving time. Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Pumpkin Soup

Recipe courtesy of Kerry Simon

Pumpkin Mousse

Recipe courtesy of Dave Lieberman

Pumpkin Mousse

Recipe courtesy of Laura Calder

Pumpkin Mousse

Recipe courtesy of Ina Garten

Pumpkin Mousse

Recipe courtesy of Sandra Lee

Sweet Pumpkin Mousse

Recipe courtesy of Nancy Fuller

Pumpkin Mousse Parfaits

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.