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Filling: Spiced Pumpkin Cream

Source of Recipe

Adapted from a recipe appearing in Better Homes Magazine


List of Ingredients

2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon dark colored corn syrup
1 1/2 cups pecan halves
1 15 oz can pumpkin
1 cup packed brown sugar
1 1/2 teaspoons finely shredded orange peel
1 tablespoon dark colored rum or orange juice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups whipping cream (whipped until soft peaks form)



Recipe

For candied pecans, line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook and stir over medium heat 2 min. or until sugar dissolves. Cover pan; cook one minute more. Uncover, add pecans.

Cook, stirring constantly, about 5 minutes or until nuts are slightly darker. Immediately pour mixture on to cookie sheet. Spread pecans into a single layer. Let cool, break into pieces.

In a mixing bowl combine pumpkin, the one cup brown sugar, orange peel, rum, cinnamon and cloves. Stir until sugar dissolves.

In a chilled mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture. Spoon into a large serving bowl. Chill at least 10 minutes or up to three hours before serving.

To serve, top with sweetened whipped cream. Sprinkle with candied pecans.
YIELD: 8 Servings