My school nurse sent out this Healthy Pumpkin Mousse recipe
a few weeks ago, and after Christopher told me he had something similar at
school and loved it, we decided to give it a try. I am pleased to say that it was delicious,
simple to make, easy on the eyes and completely satisfied my pumpkin pie
desires, so much so that I only had a bite this last Thanksgiving weekend! That is pretty impressive. The original recipe called for sugar free
pudding mix (if diabetes is a concern) and crumbled gingersnaps or graham
crackers on top, if you are so inclined.
I just served with whipped cream and loved it as is!
Pumpkin Mousse
1 large package vanilla pudding
1 ½ cups milk
1 15 oz can pumpkin
1 t. pumpkin pie spice
cool whip, about half of a small container, plus more for serving
Mix the pudding and milk, and then let it set up in the fridge for 5 minutes or so. Add in the pumpkin and spices, mix to combine. Fold in the Cool Whip until color is even throughout. I scooped it into clear serving cups and let it set up in the fridge, garnishing with additional cool whip when serving. Very pretty and very yummy!
I saw in a picture that it appeared as though someone had frozen it- that could be good, too!
Pumpkin Mousse
1 large package vanilla pudding
1 ½ cups milk
1 15 oz can pumpkin
1 t. pumpkin pie spice
cool whip, about half of a small container, plus more for serving
Mix the pudding and milk, and then let it set up in the fridge for 5 minutes or so. Add in the pumpkin and spices, mix to combine. Fold in the Cool Whip until color is even throughout. I scooped it into clear serving cups and let it set up in the fridge, garnishing with additional cool whip when serving. Very pretty and very yummy!
I saw in a picture that it appeared as though someone had frozen it- that could be good, too!
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