Light and creamy, our Pumpkin Mousse will melt in your mouth.
In large bowl, combine pumpkin purée, yogurt, orange juice, and sugar.
Mix well with electric mixer.
In separate bowl, beat egg whites until stiff.
In separate bowl, Beat heavy cream until stiff and peaks form.
Fold egg white and whipped cream into pumpkin mixture.
Pour into mold.
Cover and freeze for at least 6 hours.
Remove from freezer 15 to 20 minutes before serving.
Spoon into individual serving dishes, top with whipped cream and sprinkle with cinnamon.