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Pumpkin Mousse Pie





1 cup canned pumpkin
1/2 cup evaporated skim milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1 tsp. vanilla extract
1 env. unflavored gelatin
1/2 cup boiling water
1/4 cup apple juice concentrate
3 egg whites


Combine first 6 ingredients. Set aside. Stir gelatin in boiling water until dissolved. Add apple juice, stirring well. Combine mixtures; chill for 20 minutes. Beat egg whites until stiff peaks form; fold into mixture. Mound the filling into a pie pan and chill until firm.

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