PUMPKIN MOUSSE

1/2 cup evaporated milk
1 envelope unflavored gelatin
1 cup pumpkin pie filling
1/4 cup firmly packed brown sugar
2 eggs, separated
1/2 tsp cinnamon
2 tbsp sugar
1 1/2 cups sweetened whipped cream
nutmeg

Mix milk and gelatin in a 1-quart bowl; let stand to soften gelatin.

Stir in pumpkin pie filling, 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.

In a small mixing bowl, beat egg whites* until frothy. Gradually beat in 2 tablespoons sugar until stiff peaks form.

Fold 1 cup whipped topping into cooled pumpkin mixture. Gently fold in egg whites. Spoon into 8 dessert glasses and refrigerate until chilled

Top with the remaining whipped cream and sprinkle with nutmeg.

Servings: 8

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Cooking Egg Whites for Use in Recipes

Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: American Egg Board