annamill,

I assume the Double Pumpkin Pie you plan to bake is the one I mentioned back on 10/20.

I still do not have a completely-detailed recipe to offer, but I can add that the top (mousse) layer is made by adding not only beaten egg white, but also whipped cream, to some of the "regular" pumpkin custard that comprises the bottom layer.

To avoid deflating the mousse, you have to "fold" the ingredients together, being careful not to stir too much. You do want to achieve an even color, though, which requires fairly thorough mixing. But you probably already knew that!

Dang, is it ever good! The reason I can't offer exact quantities, etc., is that I have much more experience *eating* this delicacy than *making* it! I generally pitch in and help to some extent -- whipping the cream and/or egg whites, if nothing else -- but have never done the whole job by myself.