MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: PUMPKIN MOUSSE
 Categories: Desserts
      Yield: 6 Servings
 
  1 1/2 c  Pumpkin puree (not pie
           -filling)
     15 oz Part-skim ricotta cheese
    1/3 c  Firm-packed lt brown sugar
      1 tb Pure vanilla extract
    1/4 ts Fresh-grated nutmeg
      1 tb Pumpkin pie spice
      1 c  Whipped cream or Cool Whip
           -Lite Frozen topping,
           -defrosted
    1/4 c  Chopped, toasted pecans*,
           -for garnish, opt
 
   Mix all ingredients except whipped cream and nuts in a food processor
  fitted with the metal blade, a blender, or with an electric mixer on
  medium speed. Transfer to a covered bowl and chill overnight. Garnish
  with whipped cream and pecans. Makes about 5 cups or 6 generous
  servings.
  
   *To toast pecans: Spread them in a single layer on a baking sheet
  and bake in a 350-degree oven, shaking the pan periodically, for
  about 15 minutes or until golden brown.
  
  printed in the Sun-Sentinel (Fort Lauderdale), February 9, 1995
 
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