Pumpkin Mousse

I’m not a huge fan of pumpkin pie.  I always eat a small slice on Thanksgiving, because, well, it’s the rule, right?  It’s usually too dense and heavy.  I think I may have found a perfect pumpkin alternative:



Pumpkin Mousse
(from Taste of Home)

– 1 1/2 cups cold milk
– 1 pkg butterscotch pudding (I had vanilla in the cupboard, so we used that instead)
– 1/2 cup canned pumpkin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp allspice (I substituted nutmeg)
– 1/2 cup whipped topping (Cool Whip)

In a large bowl, whisk milk and pudding mix for two minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin and spices; fold into pudding.  Fold in the whipped topping.  Transfer to individual serving dishes.  Refrigerate until serving.  Top with more whipped topping and a sprinkle of nutmeg or cinnamon (depending on preference).  Yield: 4 servings.


(Excuse the poor food staging.  I was too lazy to wipe down the inside of the cup.  That would have just slowed its journey to my mouth.)

NavyGuy and I each devoured these last night.  It’s lighter and fluffier than the typical pumpkin pie filling.  For turkey day, I am thinking I’d do mini versions of these in little dessert cups – possibly even layer the mousse, whipped cream, and some caramel sauce, trifle style.  I have to check with our guests and make sure no one will die if they don’t have actual pumpkin pie on T-day.)

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