Pumpkin Mousse

Directions

1. 1
   Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.
2. 2
   Stir in pumpkin, brown sugar, egg yolks and cinnamon.
3. 3
   Beat until smooth.
4. 4
   Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.
5. 5
   Refrigerate until thickened and cooled.
6. 6
   Separately, beat egg whites until frothy.
7. 7
   Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.
8. 8
   Fold 1 cup whipped topping into pumpkin mixture.
9. 9
   Gently fold in egg whites.
10. 10
    Spoon into 8 dessert dishes; chill.
11. 11
    Garnish with the remaining whipped topping and sprinkle with nutmeg.