Pumpkin Mousse

Pumpkin Mousse
Recipe type: dessert
  • 1½ cups cold fat free milk
  • 1 package (1 ounce) sugar free instant butterscotch pudding mix
  • ½ cup canned pumpkin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 cup fat free whipped topping, divided In a large bowl,
  1. whisk whole milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in ½ cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with cinnamon.


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