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Ingredients
| evaporated milk: 1/2 cup |
| unflavored gelatin: 1 .25oz envelope |
| canned pumpkin pie mix: 1 cup |
| granulated sugar: 1/4 cup |
| eggs: 2 (separated) |
| ground cinnamon: 1/2 tsp |
| granulated sugar: 2 Tbl |
| frozen whipped topping: 1 1/2 cups |
Pumpkin Mousse
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.
- Stir in pumpkin, brown sugar, egg yolks and cinnamon.
- Beat until smooth.
- Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.
- Refrigerate until thickened and cooled.
- Separately, beat egg whites until frothy.
- Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.
- Fold 1 cup whipped topping into pumpkin mixture.
- Gently fold in egg whites.
- Spoon into 8 dessert dishes; chill.
- Garnish with the remaining whipped topping and sprinkle with nutmeg.