Pumpkin Mousse Pie (Wvhv17a)

1 c Evaporated skim milk

2 ts Cornstarch

4 Egg whites

1 c Pumpkin puree

1 c Brown sugar

2 ts Cinnamon

1/4 ts Freshly grated nutmeg

1/4 ts Orange zest; orange part onl

1 tb Fresh orange juice

1 Baked pie crust

In a 2 c 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 puree, 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. Per serving: 164 calories, 6 gm protein, 29 gm carbohydrates, 4 gm fat, .5 gm saturated fat, 1 mg cholesterol, 80 mg sodium.

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