Pumpkin Pudding Mousse

Submitted by Bonnie G #2

"A favorite made all the better because it's low-fat and healthy! Pumpkin is an excellent source of fiber and vitamins. I have also used vanilla or pumpkin spice instant pudding with equally yummy results. I like to top mine with a scattering of candied walnuts and fat-free whipped topping. Makes a lovely presentation in a martini or stemless wine glass!"

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 1⁄2 cups nonfat milk, cold
• 1 (3 ounce) box instant butterscotch pudding mix, sugar free (1 ounce package)
• 3⁄4 cup pumpkin, canned
• 1⁄4 teaspoon ginger powder
• 1⁄4 allspice, ground
• 1⁄2 teaspoon cinnamon
• free whipped topping, thawed, divided

directions

1. In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
2. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
3. Fold 1/2 cup whipped topping into mixture.
4. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.