Pumpkin Mousse

Last week when my folks were here, I was digging in the freezer for a hunk of meat to throw in the oven for supper and discovered a lone bag of pumpkin puree.

It looked at me and said dessert.

I looked at it and said mousse!

Quick and easy, this mousse recipe reminded me of pumpkin pie with whipped cream, with out the hassle of a crust and baking time.

My only complaint was my own pumpkin puree which was still a bit stringy. If I had used canned pumpkin the texture of the mousse would be been much smoother.

Thankfully my folks are not picky people and everybody loved it!

Pumpkin Mousse

1 1/2 cups cold milk
1 small (3.75 oz) package instant butterscotch pudding
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1 cup whipped cream (I used Cool Whip)

In a large bowl mix the milk and pudding until it is soft set.  In a another bowl mix the pumpkin, ginger, cinnamon, and allspice.  Fold the pumpkin and the whipped cream into the pudding.

Refrigerate until set.

Serve with a dollop of whipped cream and a quick dust of cinnamon.

Enjoy!

I’ve linked this post up at Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at Blessed With Grace, and Tuesdays at the Table at All the Small Stuff.