Pumpkin Spice Mousse

¾ cup dried apricots
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream


In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.