Description
This easy Pumpkin Mousse is rich, creamy, and perfectly spiced with the flavors of fall. A lighter, elegant alternative to pumpkin pie that can be made ahead of time and served in individual glasses for the holidays or any gathering.
Ingredients
- 1 (3.4 oz) package cheesecake instant pudding mix (or vanilla, butterscotch, or French vanilla)
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups half and half
- 1 (15 oz) can pumpkin puree
- 3 cups whipped topping or whipped cream (divided)
Instructions
- In a large bowl, whisk together cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice until combined.
- Add half and half and pumpkin puree. Blend with a mixer until smooth, scraping sides as needed.
- Fold in 2 cups of whipped topping (or whipped cream) until just combined.
- Divide mixture evenly between (8) 4-ounce serving glasses, bowls, or ramekins.
- Cover and refrigerate for at least 30 minutes.
- Top with remaining whipped topping or whipped cream. Garnish with pumpkin pie spice before serving.
Notes
- Can be made ahead of time and refrigerated until ready to serve.
- For a pie variation, spread mousse into a pre-baked or no-bake crust and chill until set.
- Garnish options: whipped cream, pumpkin pie spice, or roasted pumpkin seeds.
Nutrition
- Serving Size: 1 serving (approx. 1/2 cup)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
