10/21/11

Pumpkin Mousse

Having friends over is the perfect excuse to make something sweet and sharing sweets with friends is much better then trying to resist eating it all yourself!

I’ve been in the mood for pumpkin lately.  Ever since I opened up my Martha Stewart magazine this month and saw the picture of Pumpkin Mousse it’s been on my mind.  I’m not really the Martha Stewart type though; I like cooking with what’s already in the pantry.  Tonight was the perfect night for me to pull out those ingredients and enjoy Pumpkin Mousse and Hot Tea  with friends!  This recipe is so simple I may make more tomorrow and it was so tasty I may or may not have licked the spatula myself rather then offering it to my B’s.

Here’s how to make this yummy goodness!  Begin by creaming a package of cream cheese in the mixer for about 3 minutes.  Add a 1/3 cup of sugar and a teaspoon of vanilla.  Mix until the consistency is even.  Add 15oz of canned pumpkin.  Mix until combined.

Add 1 Tablespoon of pumpkin pie spice, a 3.4oz package of vanilla or butterscotch pudding and 1 cup of milk.  Mix for another 3 minutes until consistency thickens.  Remove from mixer and use spatula to fold an 8oz. tub of cool whip into the pudding mixture.

That’s it.  Seriously.  Add a spoonful of pumpkin mousse to each dessert dish, a tablespoon of crushed gingersnap cookies, followed by another spoonful of pumpkin mousse.  Then refrigerate until ready to serve.

Dress it up with a gingersnap cookie and enjoy!  One of my friends preferred this as a dip for her gingersnap cookies ~ I think it would also be wonderful as a fruit dipl!!!  I love that it uses ingredients I naturally keep in my pantry because I feel like I’m living in my car these days!!!

Pumpkin Mousse Adapted from Taste of Home

  • Pumpkin Mousse
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package instant vanilla or butterscotch pudding mix
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup cold milk
  • 1 small tub of cool whip
  • Gingersnap Cookies
  •  
  • Begin by creaming a package of cream cheese in the mixer for about 3 minutes.  Add a 1/3 cup of sugar and a teaspoon of vanilla.  Mix until the consistency is even.  Add 15oz of canned pumpkin.  Mix until combined.  Add 1 Tablespoon of pumpkin pie spice, a 3.4oz package of vanilla or butterscotch pudding and 1 cup of milk.  Mix for another 3 minutes until consistency thickens. Remove from mixer and use spatula to fold an 8oz. tub of cool whip into the pudding mixture.  That’s it.  Seriously.  Add a spoonful of pumpkin mousse to your dessert dishes, a tablespoon of crushed gingersnap cookies, followed by another spoonful of pumpkin mousse.  Refrigerate until ready to serve.

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Comments

  1. فوائد الزنجبيل says:

    I will save this recipe and make it next weekend for our Fourth of November picnic party. I’m making the fried chicken, too.

  2. فوائد الزنجبيل says:

    Looks amazing! I can’t wait to try it. Thanks for sharing.

  3. Wow, this looks so so delicious!
    I would love to have you join Wednesday Extravaganza – my Foodie Link Party and share this (and/or any other) recipe of yours! Here is the link to it:
    http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-3.html

    Can’t wait to see you there!

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