Recipe - Fluffy Pumpkin Mousse Pie

1 Baked pie shell
1 cn Pumpkin puree (14 oz)
One half cup Brown sugar, packed
1 teaspoon Pumpkin pie spice
1 Pkg unflavored gelatin
(7 gram size)
2 tablespoon Rye whiskey
2/3 cup Unwhipped Nutriwhip
Or
2 cup Whipped topping
Whipped topping and nutmeg
For garnish

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. Whisk rye whiskey into
pumpkin mixture until smooth. In chilled bowl using electric mixer, beat
Nutriwhip at high speed until soft peaks form. Gradually fold Nutriwhip
into pumpkin mixture until well combined. Chill, covered for about 1 hour
or until set. Spoon into pie shell and garnish.
Posted to MCRecipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997