Pumpkin Mousse

1. 1

   Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.

2. 2

   Stir in pumpkin, brown sugar, egg yolks and cinnamon.

3. 3

   Beat until smooth.

4. 4

   Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.

5. 5

   Refrigerate until thickened and cooled.

6. 6

   Separately, beat egg whites until frothy.

7. 7

   Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.

8. 8

   Fold 1 cup whipped topping into pumpkin mixture.

9. 9

   Gently fold in egg whites.

10. 10

    Spoon into 8 dessert dishes; chill.

11. 11

    Garnish with the remaining whipped topping and sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.