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Frozen Pumpkin Mousse

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FROZEN PUMPKIN MOUSSE
 Categories: Desserts, Alcohol
      Yield: 6 Servings
 
    3/4 c  WATER
    3/4 c  SUGAR
      3    EGG WHITES
      1 pn CREAM OF TARTAR
  1 1/2 c  PUMPKIN, pureed and drained
           -well
      1 ts PUMPKIN PIE SPICE
      2 tb RUM
      1 c  WHIPPING CREAM, beaten until
           -stiff peaks form
 
  In a heavy saucepan, boil water and sugar until syrup reaches soft
  ball stage (238-degrees F on a candy thermometer).
  
  While syrup is boiling, using an electric mixer, beat egg whites with
  a pinch of cream of tartar until stiff peaks form. With mixer
  running, pour hot sugar syrup into egg whites in a steady, thin
  stream. Continue beating until mixture is entirely cool (this may
  take more than 10 minutes). Fold in pumpkin and pie spice.
  
  Beat rum into whipped cream and fold into pumpkin mixture. Turn
  mousse into a souffle dish that has been fitted with a paper collar;
  freeze at least 4 hours.
  
  Remove mousse from freezer and place in refrigerator about 30 minutes
  before serving. Spoon into dessert dishes and serve with gingersnap
  cookies.
  
  From "The Hay Day Cookbook," by Sallie Y. Williams; Atheneum
  
  Food & Wine RT [*] Category 4, Topic 6 Message 3 Fri Nov 01, 1991
  L.MAGEE [Linda]              at 21:07 EST
  
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator at net/node 004/005
 
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