At holiday time, we're all blasted with food magazines jumping off the racks at us with new ways to use pumpkin, cranberries and so on. I'm a sucker for just such recipes and even the ones that come in the mail using tried-and-true brand products. But the chef in me can't help but tweak them a bit. Here are some I've "adjusted" to suit my taste that turned out really well.
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Triple-Layer Pumpkin Mousse Pie
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