Amaretto Pumpkin Mousse Pie

By Bonnie T

Ingredients

• 1 envelope unflavored gelatin
• 1/2 C amaretto
• 1 - 16 oz. can pumpkin
• 4 eggs, separated
• 1/2 C brown sugar
• 1/2 C white sugar
• 1 baked deep dish 9-inch pie shell
• 1/4 C butter
• 1 tsp cinnamon
• Salt
• 1/4 tsp cloves
• Pinch of cream of tartar
• 1 C cream, whipped

Preparation

Step 1

Soften gelatin in Amaretto. In saucepan, heat pumpkin, lightly beaten egg yolks, brown sugar, white sugar, butter, cinnamon, pinch of salt and cloves over medium heat. Stir constantly until boiling and thickened. Remove from heat and beat in gelatin mixture. Cool slightly until it reaches room temperature.

Beat whites with cream of tartar and dash of salt until stiff peaks form. Add 1 1/2 C whipped cream and fold into pumpkin mixture. Pour into pie shell, mounding slightly in center. Chill 6 hours. Garnish with additional whipped cream and sliced almonds.

You can substitute Frangelico for the Amaretto and garnish with hazelnuts instead of almonds.