Pumpkin Gingersnap Mousse

2
Patrice Manning

By
@ladybug77

Light and creamy! The gingersnaps are a great accent.

A rival for pumpkin pie! My husband had always requested pumpkin pie, until this came along!

Blue Ribbon Recipe

Patrice is right, this recipe would really take the place of pumpkin pie! This mousse is really creamy. The chopped up gingersnaps are a great surprise in the middle! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Method:
No-Cook or Other

Ingredients

  • 8 oz
    cream cheese, softened
  • 1/4 c
    sugar
  • 1 can(s)
    15 oz of pumpkin
  • 1 pkg
    3.4 oz vanilla instant pudding
  • 2 tsp
    pumpkin pie spice or 3/4 tsp each cinnamon and nutmeg and 1/4 tsp each cloves and ginger
  • 1 c
    cold milk
  • 4 oz
    whipped topping, thawed
  • 24
    gingersnaps, annas brand is very good!

How to Make Pumpkin Gingersnap Mousse

Step-by-Step

  1. In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice until blended.
  2. Gradually beat in milk. Fold in whipped topping.
  3. Spoon about 1/4 cup each into serving dishes. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes. Garnish with a whole gingersnap.
  4. Chill until ready to serve. Refrigerate leftovers. Enjoy!

Printable Recipe Card

About Pumpkin Gingersnap Mousse

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Vegetarian
Collection: Pumpkin Patch




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