Fluffy pumpkin mousse pie

6 servings

Ingredients

Quantity Ingredient
Serves 6
1 each Pie shell, thawed and baked
14 ounces Pumpkin puree
½ cup Packed brown sugar
1 teaspoon Pumpkin pie spice
1 pack (7gram) unflavoured gelatin
2 tablespoons Rye whisky
⅔ cup Unwhipped nutriwhip
Whipped nutriwhip
Nutmeg for garnish

Directions

In medium saucepan, combine pumpkin puree, sugar and pumpkin pie spice. Sprinkle with gelatin. Cook over medium heat for 5 minutes, stirring occasionally, until sugar and gelatin have dissolved and mixture is heated through. Transfer to medium owl, chill in fridge for 1 hour. Whisk rye whisky into pumpkin mixture until smooth. In chilled bowl, using electric mixer, beat butriwhip at high speed until soft peaks form. Gradually fold Nutriwhip into pumpkin mixture until well combined. Chill, covered, in fridge for about 1 hour, or until set. Spoon into pie shell. Garnish with Nutriwhip and nutmeg.

Origin: Nutriwhip Recipe Booklet. Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-16-94

Related recipes