Smooth and creamy Pumpkin Mousse makes a perfect holiday dessert.
1/2 cup evaporated milk
1 envelope unflavored gelatin
1 cup pumpkin pie filling
1/4 cup brown sugar
2 eggs; separated
1/2 teaspoon cinnamon
2 tablespoons sugar
1-1/2 cups whipped topping
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 tablespoon 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.
Serves 8.