Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.
Stir in pumpkin, brown sugar, egg yolks and cinnamon.
Beat until smooth.
Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.
Refrigerate until thickened and cooled.
Separately, beat egg whites until frothy.
Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.
Fold 1 cup whipped topping into pumpkin mixture.
Gently fold in egg whites.
Spoon into 8 dessert dishes; chill.
Garnish with the remaining whipped topping and sprinkle with nutmeg.
Ingredients:
1/2 cup evaporated milk
1 envelope unflavored gelatin
1 cup pumpkin pie filling
1/4 cup sugar
2 eggs, separated
1/2 teaspoon cinnamon
2 tablespoons sugar
1 1/2 cups whipped topping
Steps/Methods:
Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.
Stir in pumpkin, brown sugar, egg yolks and cinnamon.
Beat until smooth.
Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.
Refrigerate until thickened and cooled.
Separately, beat egg whites until frothy.
Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.
Fold 1 cup whipped topping into pumpkin mixture.
Gently fold in egg whites.
Spoon into 8 dessert dishes; chill.
Garnish with the remaining whipped topping and sprinkle with nutmeg.
