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

Butterscotch Pumpkin Mousse Recipe

Read Reviews
4.5 73 123
Publisher Photo
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, 0g fat (0g saturated fat), 2mg cholesterol, 351mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 4g protein Diabetic Exchanges: 0 starch, 0 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

Reviews for Butterscotch Pumpkin Mousse

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
happyfour 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 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 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 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 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 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 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 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 142869
Reviewed Oct. 3, 2013

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

765432 148801
Reviewed Oct. 3, 2013

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

Loading Image