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Silky Pumpkin Mousse Pie

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Pumpkin Mousse Pie recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


1 cup evaporated milk
2 teaspoons cornstarch
4 each egg whites
1 cup pumpkin
1 cup brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
freshly grated
¼ teaspoon orange zest
orange part only
1 tablespoon orange juice
1 each pie shell (9 inch)


In a 2 cup measure combine the milk and cornstarch.

Microwave uncovered on full power until very hot but not boiling, about 1 minute.

Combine the egg whites, pumpkin purée, sugar, cinnamon, nutmeg, zest and juice in a processor and whiz until smooth.

With the motor running, pour in the milk mixture.

Then scoop the mixture into the pie crust and chill until set, at least 2 hours.

Great with crunchy oat sprinkles.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 23450% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 241mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 192% Vitamin C 8%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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