Pumpkin Mousse Cake
15 oz, canned
Fat free evaporated milk
4 oz, softened
Pumpkin pie spice
3 large egg(s), separated
1 egg white(s)
Lite whipped topping
½ tsp(s), optional, for garnish
- Heat the oven to 350°F. Coat a 1-quart glass or ceramic baking dish with cooking spray. Over medium heat, cook the pumpkin until it's no longer steaming, about 8 minutes. In a small bowl, mix the cornstarch and evaporated milk, and whisk into the pumpkin. Bring mixture to a boil; remove from the heat and cool.
- Beat the Neufchatel with the pumpkin pie spice and ginger; beat in the yolks to combine. Beat in the cooled pumpkin mixture.
- Beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold the whites into the pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into the center comes out clean, about 45 minutes.
- Scoop the mousse cake out into 8 serving bowls, and top each with 1 tablespoon of whipped topping. Sprinkle with a pinch of cinnamon, if desired.