Dessert

Pumpkin Pie Filling

To serve, layer gingersnap cookie crumbs into the bottom of each mini-dessert dish. Top each with a dollop of pumpkin mixture. Add another layer of crumbs and another of pumpkin. Just before serving, garnish with whipped cream and a whole gingersnap cookie.

1 (15-ounce) can pumpkin puree

3 tablespoons unsalted butter, melted

1/2 cup brown sugar

1/4 cup maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon fresh-grated nutmeg

1/4 teaspoon powdered ginger

1/4 teaspoon ground cloves

1/2 cup milk

3 egg whites

Heat the oven to 325 degrees.

Combine pumpkin puree, butter, sugar, syrup, cinnamon, nutmeg, ginger, cloves and milk.

In a separate bowl, beat the egg whites with an electric mixer on medium speed until stiff but not dry. Fold into the pumpkin mixture.

Pour into a greased 8- or 9-inch glass pie plate. Bake about 1 hour and 10 minutes, until a toothpick inserted halfway between the center and rim comes out clean. Let cool on a wire rack.

Transfer mousse to a large bowl. Use a wooden spoon to stir until smooth. Makes about 3 cups.

Source: Adapted from Seasons 52.

Per 3 ounce serving: 133 calories (33 percent from fat), 5 g fat (3.2 g saturated, 1.2 g monounsaturated), 13 mg cholesterol, 2.5 g protein, 21 g carbohydrates, 1.7 g fiber, 35 mg sodium.