Pumpkin Gingersnap Mousse

13
Patrice Manning

By
@ladybug77

Light and creamy, a rival for pumpkin pie. The gingersnaps are a great accent. 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! The pumpkin mousse is light, creamy, and has the same spices as pumpkin spice. This can be eaten as a mousse but would also make a tasty dip for gingersnaps. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

  • 8 oz
    cream cheese, softened
  • 1/4 c
    sugar
  • 1 can(s)
    pumpkin (15 oz)
  • 1 pkg
    vanilla instant pudding (3.4 oz)
  • 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, Anna's 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.
  2. Beat in pumpkin.
  3. Add pudding mix and pie spice until blended.
  4. Gradually beat in milk.
  5. Fold in whipped topping.
  6. Spoon about 1/4 cup each into serving dishes.
  7. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
  8. Garnish with a whole gingersnap.
  9. 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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