(Sandy - sandign)
great and can be served alone or put into the meringue
at the last minute.
1.25 c water
2 c heavy cream
1 T vanilla extract
8 packets Equal (or Splenda)
1.50 c canned pumpkin
1 T dark brown sugar
1 t cinnamon
1/2 t nutmeg or mace
1/8 t allspice
1 T bourbon (optional)
the gelatin over the water in a small bowl. Let stand 2 min.
then microwave for 40 sec. In a small saucepan warm 1 c of
the cream with the vanilla until it bubbles. Then stir in
the pumpkin and sugar and cook for 3 minutes. Add the sweetner,
the spices and the bourbon. Stir in the gelatin. Beat the
remaining cream to soft peaks and fold into the pumplin mixture.
Refrigerate up to 6 hours.