---------- Recipe via Meal-Master (tm) v8.02
  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
       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
   Remove mousse from freezer and place in refrigerator about 30 minutes
   before serving. Spoon into dessert dishes and serve with gingersnap
   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