Silky Pumpkin Mousse Pie

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

1. In a 2 cup measure combine the milk and cornstarch.
2. Microwave uncovered on full power until very hot but not boiling, about 1 minute.
3. Combine the egg whites, pumpkin puree, sugar, cinnamon, nutmeg, zest and juice in a processor and whiz until smooth.
4. With the motor running, pour in the milk mixture.
5. Then scoop the mixture into the pie crust and chill until set, at least 2 hours.
6. Great with crunchy oat sprinkles.

milk, cornstarch, egg whites, pumpkin puree, brown sugar, cinnamon, nutmeg, orange zest orange part only, orange juice fresh, pie shell

Taken from recipeland.com/recipe/v/silky-pumpkin-mousse-pie-5782 (may not work)