Butterscotch Pumpkin Mousse Recipe
Butterscotch Pumpkin Mousse Recipe photo by Taste of Home
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Butterscotch Pumpkin Mousse Recipe

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4.5 73 123
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Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend from Anniston, Alabama’s Patricia Sidloskas could be so low in fat and calories!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided

Nutritional Facts

2/3 cup: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 351mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.


  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
  2. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
Originally published as Pumpkin Mousse in Light & Tasty December/January 2007, p55

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happyfour User ID: 3529860 232735
Reviewed Sep. 12, 2015

"We love this, the butterscotch and pumpkin pair so well. I didn't have sugar free pudding on hand so I used instant butterscotch (regular). I'm looking forward to trying the sugar free/lower cal version. This is a keeper. Thank you for sharing this!"

kitchenmaid User ID: 62335 63510
Reviewed Nov. 19, 2013

"Made this this week and it was delicious. It is a keeper. The things I did differently was to use vanilla instant pudding , add some vanilla and garnish with ginger snap crumbs.... Reallly good."

Oceanwave User ID: 714454 107660
Reviewed Oct. 25, 2013

"My family & my neighbors loved this . It is a keeper & next time I am going to double it!"

Burnham-S User ID: 6419838 206294
Reviewed Oct. 12, 2013

"I and my guests loved it. The first time I forgot to put the whipped topping in and it was just as good. Tonight I'll make it with the whipped toping."

bakingf User ID: 2574109 136053
Reviewed Oct. 5, 2013

"This is in my regular rotation of desserts. I prefer to use vanilla instant pudding. Everyone loves it -- its so creamy and delicious!"

mlprjp User ID: 1926936 107659
Reviewed Oct. 3, 2013

"I've had this recipe in my recipe book for years and always make it once Fall comes ... and each year I get so many positive comments. The best thing about this dessert is that it is quick and easy, and light!"

JudithCook User ID: 1518849 63506
Reviewed Oct. 3, 2013

"I made this for a small gathering. It was a big hit with everyone and they asked for the recipe. I substitute coconut milk for milk and the flavor is perfect. Yum!"

jjfritz User ID: 7291601 142020
Reviewed Oct. 3, 2013

"We loved this mousse. It's very simple to make and tastes like a creamy pumpkin pie without the crust. Next time I will put it in a graham cracker crust and top with Cool Whip to make it more elegant. As is, the mousse is only 96 Calories which we really liked."

RedPen1966 User ID: 1295071 142869
Reviewed Oct. 3, 2013

"easy, fast, and my kids loved it. This one has a place in my go-to cookbook!"

765432 User ID: 2930493 148801
Reviewed Oct. 3, 2013

"It was tasty but surely didn't come out like a Mousse."

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