Ingredients

• Vegetable oil cooking spray
• 1 tablespoon pumpkin seeds
• 1 cup canned pumpkin
• 1/8 teaspoon cinnamon
• Pinch of ground nutmeg
• Pinch of ground cloves
• 2 egg whites
• 1/2 cup plus 1 tablespoon sugar, divided
• 1/4 cup reduced-fat sour cream
• 8 store-bought shortbread cookies

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Instructions

1. Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.