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This delicious topper to your holiday meal was featured at Wesley Homes Lea Hill?s Harvest Moon Open House.

Ingredients

10 ounces Cream Cheese

1/2 cup Sugar

1/2 cup Brown Sugar

16 ounces Pumpkin, Canned

1/4 cup Heavy Cream

1/4 teaspoon Rum Extract

1 teaspoon Cinnamon

1/2 teaspoon Allspice

3 Egg Whites

In a bowl, blend together cream cheese and sugar. Mix in canned pumpkin. Mix in extract and spices. Whip heavy cream. Whip egg whites to stiff peak. Fold cream and whites into pumpkin mixture until all are combined. Chill for a minimum of 2 hours. Makes 12 servings.

Note: Consumption of raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and individuals with compromised immune systems.

This entry was posted on Wednesday, October 31st, 2012 at 3:25 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Source: http://wesleyretirementresources.com/http%3A/wesleyblog.org/2012/10/31/recipe-of-the-month-pumpkin-mousse/

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