Pumpkin mousse is a sweet and frothy dessert, that is enjoyable any time of the year, especially after Thanksgiving dinner. Here is how to make pumpkin mousse.
Yields 8 servings
1 package (8 ounces) cream cheese, softened
1/4 cup (50g) sugar
1 can (15 ounces) solid-pack pumpkin or pumpkin puree
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup (240 ml) cold milk
1 carton (4 ounces) frozen whipped topping, thawed
Beat the cream cheese and sugar together until achieving a smooth and creamy mixture.
Add and beat the pumpkin in slowly.
Blend in the pumpkin pie spice and pudding mix.
Use a low beating speed and gradually mix in the milk.
Use a rubber spatula to fold the whipped topping in.
Place in the refrigerator to chill until ready to serve.
Try making your own pumpkin pie spice (goes great with chocolate chip cookies):
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves (or allspice)
1/4 teaspoon of ground nutmeg
Try a lower fat recipe by substituting low-fat/fat-free products for the cream cheese, milk, and whipped topping used.
Things You’ll Need
Hand or stand mixer
How to Make a Frozen Pumpkin Pie Martini
How to Make Banana Mousse
How to Make a Raspberry Mousse on a Budget
How to Make a White Chocolate Mousse With Berries
How to Make Chocolate Mousse
How to Make Mini Pumpkin Pies
Sources and Citations
Original source of article, Taste of Home,
http://www.tasteofhome.com/recipes/Pumpkin-Mousse, Pumpkin Mousse