Pumpkin Pudding Mousse

Tess Geer


This is a family favorite made all the better because it's low-fat and healthy! Pumpkin is an excellent source of fiber and vitamins. I have also used vanilla or pumpkin spice instant pudding with equally yummy results. I like to top mine with a scattering of candied walnuts and fat-free whipped topping. Makes a lovely presentation in a martini or stemless wine glass!

★★★★★ 1 vote
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pumpkin mousse recipe is an easy dessert that will impress everyone. The spices are a perfect blend of fall flavors. The mousse is light and creamy with just the right amount of pumpkin flavor. Delish!


1 1/2 c
cold fat-free milk
1 pkg
instant butterscotch pudding, sugar free (1 ounce package)
3/4 c
pumpkin, canned or cooked
1/4 tsp
ginger powder
1/4 tsp
allspice, ground
1/2 tsp
1 c
fat-free whipped topping, thawed, divided


1In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
2Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
3Fold 1/2 cup whipped topping into mixture.
4Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.

About Pumpkin Pudding Mousse

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Collection: Pumpkin Patch
Other Tags: Quick & Easy, For Kids, Healthy