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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

  • 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

  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.
  2. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
  3. Fold 1/2 cup whipped topping into mixture.
  4. Transfer 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
Collection: Pumpkin Patch



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