Fluffy Pumpkin Mousse Pie
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 baked pie shell
1 (14 oz) can pumpkin puree 
1/2 cup brown sugar, packed
1 teaspoon pumpkin pie spice
1 package (7 gram size) unflavored gelatin
2 tablespoons rye whiskey
2 cups whipped topping
whipped topping and nutmeg, for garnish

Preparation

1 In medium sauce pan, combine pumpkin, sugar and spice; sprinkle with gelatin. Cook over medium heat for 5 minutes, stirring occasionally until the sugar and gelatin has dissolved and the mixture is heated through. Pour mixture into medium bowl and chill for 1 hour.  2 Whisk rye whiskey into pumpkin mixture until smooth. Gradually fold whipped topping into pumpkin mixture until well combined. Chill, covered for about 1 hour or until set. Spoon into pie shell and garnish.

About


A lighter alternative to traditional pumpkin pie.