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!
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.