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Butterscotch Pumpkin Mousse

Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. —Patricia Sidloskas, Anniston, Alabama
  • 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
  • Coarse sugar, optional


  • 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.
  • Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition 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.

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Average Rating:
  • happyfour
    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
    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
    Oct 25, 2013

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

  • Burnham-S
    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
    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
    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
    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
    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
    Oct 3, 2013

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

  • 765432
    Oct 3, 2013

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