pumpkin pudding mousse

Name: Pumpkin Pudding Mousse
Prep time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cup(s) cold fat-free milk; 1 package(s) instant butterscotch pudding, sugar free (1 ounce package); 3/4 cup(s) pumpkin, canned or cooked; 1/4 teaspoon(s) ginger powder; 1/4 teaspoon(s) allspice, ground; 1/2 teaspoon(s) cinnamon; 1 cup(s) fat-free whipped topping, thawed, divided

(1 RATING)

629 Pinches 6 Photos

Tess Geer

Westerville, OH

Updated on Aug 30, 2016

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!

Rate

Blue Ribbon Recipe

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!

— The Test Kitchen

prep time 15 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

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

How To Make pumpkin pudding mousse

Step 1

In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.

Step 2

Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
Step 3

Fold 1/2 cup whipped topping into mixture.
Step 4

Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.
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