pumpkin gingersnap mousse
(2 ratings)
Light and creamy, a rival for pumpkin pie. The gingersnaps are a great accent. My husband had always requested pumpkin pie until this came along!
Blue Ribbon Recipe
Patrice is right, this recipe would really take the place of pumpkin pie! The pumpkin mousse is light, creamy, and has the same spices as pumpkin spice. This can be eaten as a mousse but would also make a tasty dip for gingersnaps.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
8 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For pumpkin gingersnap mousse
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8 ozcream cheese, softened
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1/4 csugar
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1 canpumpkin (15 oz)
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1 pkgvanilla instant pudding (3.4 oz)
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2 tsppumpkin pie spice or 3/4 tsp each cinnamon and nutmeg and 1/4 tsp each cloves and ginger
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1 ccold milk
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4 ozwhipped topping, thawed
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24gingersnaps, Anna's brand is very good!
How To Make pumpkin gingersnap mousse
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1In a large bowl, beat cream cheese and sugar until smooth.
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2Beat in pumpkin.
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3Add pudding mix and pie spice until blended.
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4Gradually beat in milk.
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5Fold in whipped topping.
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6Spoon about 1/4 cup each into serving dishes.
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7Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
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8Garnish with a whole gingersnap.
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9Chill until ready to serve. Refrigerate leftovers. Enjoy!
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Categories & Tags for Pumpkin Gingersnap Mousse:
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