Pumpkin Pudding Mousse

6
Tess Geer

By
@dmsgrl

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!

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


Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

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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
cinnamon
1 c
fat-free whipped topping, thawed, divided

How to Make Pumpkin Pudding Mousse

Step-by-Step

  • 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.

Printable Recipe Card

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




Show 11 Comments & Reviews

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