Try this Fluffy Pumpkin Mousse Pie recipe, or contribute your own.Suggest a better description
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 MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 134 (37%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 15.2mg||5 %|
|Sodium 164.7mg||6 %|
|Potassium 112.8mg||3 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 54.9g|
|Protein 2.7g||4 %|
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Calories per serving: 361
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