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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