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    You are in: Home / Recipes / Pumpkin/Pecan Mousse Recipe
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    Pumpkin/Pecan Mousse

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mark Kovach's Note:

    A quick to prepare and light dessert to serve after that heavy dinner. Great any time of year. Although I haven't tried it I believe that using non-fat cream cheese and whipped topping along with Splenda instead of regular sugar would be a suitable low calorie dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours). Prep time does not include this stage.
    2. 2
      2. Meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
    3. 3
      3. At room temperature beat cream cheese until fluffy. Combine with sugar/pecan mixture and continue to beat.
    4. 4
      4. Add pumpkin and continue to beat until completely combined.
    5. 5
      5. With spatula fold in whipped topping and fold until completely blended.
    6. 6
      6. Place in dessert cups and refrigerate for at least one hour. Number of servings is dependant on the size of your cups, I use small drinking glasses.
    7. 7
      7. Drizzle with barely warm caramel topping and serve.

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    Nutritional Facts for Pumpkin/Pecan Mousse

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 401.9
     
    Calories from Fat 219
    54%
    Total Fat 24.4 g
    37%
    Saturated Fat 16.6 g
    83%
    Cholesterol 41.5 mg
    13%
    Sodium 121.5 mg
    5%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 0.3 g
    1%
    Sugars 42.4 g
    169%
    Protein 3.7 g
    7%

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