Pumpkin/Pecan Mousse

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.

• Ready In: 15 mins
• Serves: 6-12

Ingredients

• 1 (8 ounce) package cream cheese
• 1  cup prepared pumpkin
• 1 (8 ounce) container non-dairy whipped topping
• 1  cup granulated sugar
• 2  tablespoons  pecan chips
•  caramel topping or   dulce de leche

Directions

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. 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. At room temperature beat cream cheese until fluffy. Combine with sugar/pecan mixture and continue to beat.
4. 4. Add pumpkin and continue to beat until completely combined.
5. 5. With spatula fold in whipped topping and fold until completely blended.
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. Drizzle with barely warm caramel topping and serve.