Pumpkin Mousse

By sherryl61

Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend could be so low in fat and calories!

Ingredients

• 1 1/2 cups cold fat-free milk
• 1 (1-ounce) package sugar-free instant butterscotch pudding mix
• 1/2 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup fat-free whipped topping, divided

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, whisk 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 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

NOTE: Extra canned pumpkin can be frozen in a freezer bag for up to 18 months. I just double the recipe and use it all since I LOVE pumpkin!