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pumpkin pudding mousse

(1 rating)
dmsgrl avatar
Blue Ribbon Recipe by
Tess Geer
@dmsgrl
Westerville, OH

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 @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For pumpkin pudding mousse

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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