No-Crust Pumpkin Mousse Pie

Ingredients

• 1 C canned pumpkin
• 1/2 C evaporated skim milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp powdered ginger
• 2 tsp vanilla
• 1 envelope unflavored gelatin
• /2 C boiling water
• 1/4 C frozen apple juice concentrate
• egg whites

Directions

Combine first 6 ingredients. Stir the gelatin in the boiling water until it is completely dissolved; add juice concentrate and stir again. Stir this mixture into the pumpkin mixture and chill for 20 minutes. Beat egg whites until stiff peaks form; fold into pumpkin mixture. Mound into a pie pan and chill until firm.

Submitted 6/13/05.
Source: My Aunt Charlotte
Submitted By: Pam Allen
timpam@sprynet.com
No-Crust Pumpkin Mousse Pie