Pumpkin Mousse Recipe

Pumpkin Mousse Recipe Pumpkin Mousse Recipe photo by Taste of Home Rating 5

If you've had your fill of pumpkin pie, this cool and creamy mousse is just right for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner.

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Pumpkin Mousse Recipe
  • Prep: 10 min. + chilling
  • Yield: 8 Servings
10 10

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons pumpkin pie spice
  • 1 cup cold 2% milk
  • 1-3/4 cups whipped topping
  • 24 gingersnaps, divided

Directions

  • In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
  • Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving. Yield: 8 servings.

Originally published as Pumpkin Mousse in Taste of Home Meals in Minutes Calendar Annual 1996, p1

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Reviews for Pumpkin Mousse

Pumpkin Mousse Recipe

Pumpkin Mousse

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(1-10) of 11 reviews

Reviewed on Jan. 06, 2013 by Carrolltown Girl

I entered this recipe when our local newspaper requested our favorite fall recipes. The paper come to my house and photographed me for a story they did. Also included the recipe. Several people have made it since and they love it. I am making it again this week. Easy to make it a lower calorie dessert too.

Reviewed on Nov. 28, 2012 by murrell006

A family favorite.. great with vanilla wafers and use as a dip

Reviewed on Dec. 16, 2011 by Queenmumv66

Excellent! I served it in a hollowed out pumpkin.It was a big hit at Thanksgiving.

Reviewed on Oct. 27, 2011 by Dragonflyibid

My family really liked this dessert. I didn't have vanilla pudding so used the cream cheese flavored pudding and that was fantastic! Great fall recipe ~ THANKS for sharing!

Reviewed on Oct. 01, 2011 by aspross

SOOOO YUMMY!

Reviewed on Sep. 29, 2011 by yajohnson

Tasted it before adding the whipped topping and it was wonderful--used the whipped topping as a topping for those desiring it. Made with Almond milk and sugar-free butterscotch pudding because I didn't have vanilla--great additional flavor.

Reviewed on Sep. 02, 2010 by johnsen

love it

Reviewed on Feb. 22, 2010 by emme

I used 1/3 less fat cream cheese, 1% milk, and lite frozen whipped topping. It was very good!

Reviewed on Dec. 13, 2009 by theboyz

Never had anything so good that was so easy to make. Will be a holiday staple in our home for many years to come.

Reviewed on Oct. 11, 2009 by merry22

When my 10 year old went to make this we found we were out of vanilla pudding mix. We substituted with cheesecake pudding mix and it was delicious!

 
 

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