I had a very fluffy pumpkin pie once, but I forgot the name of that kind of pie. It's whipped and airy. Help?

Could it have been pumpkin chiffon pie?

By the way, the correct spelling of the above dessert is mousse; not like the animal m-o-o-s-e.

PUMPKIN CHIFFON PIE

1 (16 oz.) pumpkin

1/2 c. sugar (filling)

1/2 c. milk

3 eggs, separated

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. salt

1 tbsp. unflavored gelatin

1/4 c. cold water

1/3 c. sugar (chiffon)

1/2 c. heavy cream

1 tbsp. confectioners sugar

1/2 tsp. grated lemon rind

Mix together pumpkin, sugar, milk, egg yolks, cinnamon, allspice, and salt in a medium saucepan. Cook over medium heat stirring until thick, 10-15 minutes. Soften gelatin in cold water for 5 minutes. Add to pumpkin mixture stirring to dissolve gelatin. Cool. Beat in egg whites until frothy. Add 1/3 cup sugar slowly, continuing to beat until stiff peaks form. Fold whites into pumpkin mixture. Pour mixture into cold pie shell and chill overnight. Just before serving, whip cream with confectioners sugar and grated lemon rind. Mound cream into center of pie.

try Pumpkin moose pie. here's an easy recipie

EASY MOOSE PUMPKIN PIE

1/2 c. pumpkin pie mix

3/4 c. milk

4 oz. vanilla instant pudding

2 c. whipped topping

1 baked, cooled pie shell

Mix pudding and milk, blend in pumpkin pie mix. Fold in whipped topping. Pour into pie shell. Chill 4 hours.