Pumpkin Mousse

Directions

1. 1
   Combine the dried apricots with the rum in a small pot with a tight-fitting lid.
2. 2
   Bring this to a boil, and simmer over low heat for 1 minute.
3. 3
   Cover, and let the apricots cool in the covered pot.
4. 4
   Place the pumpkin in a mixing bowl; whisk in the melted butter, sugar and spices; stir in the chopped nuts.
5. 5
   When the apricots are cool, cut them into 1/2-inch pieces and stir themand any remaining liquid in the potinto the mousse.
6. 6
   Chill.
7. 7
   While the mousse is chilling, whip the heavy cream until it is very stiff.
8. 8
   Fold most of it into the mousse, reserving some for decoration.
9. 9
   Chill until ready to eat.
10. 10
    *
11. 11
    Just before serving, spoon the mousse into large wine goblets and pipe some whipped cream in the center of each mousse, with a pastry bag.