Pumpkin Mousse

The fall season is here and thoughts of pumpkin have arrived. Here are a couple effortless pumpkin mousse recipes. The first recipe is without nuts and second recipe is with them.

I these recipes have a great taste using fat free Cool Whip and sugar free pudding. Here is a simple mousse.

Pumpkin Mousse

Here are the ingredients you need:

3 cups cold 2 percent cold milk
2 small packages JELL-O Vanilla Instant Pudding
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1 cup thawed Cool Whip

All you do is:

Put the pudding mix and cold milk in a medium bowl and beat it with a whisk or electric mixer for two minutes. Stir together the pumpkin and pumpkin pie spice. Finally, fold in the Cool Whip until the mousse is well blended and put into individual serving bowls.

Transfer to the refrigerator to chill for one hour. Then your mousse is ready to serve.

My husband just loves pralines. Below is a variation on how to spice up your mousse with pralines?

Praline Pumpkin Mousse

Here are the ingredients:

1 cup cold milk
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding
1-1/4 tsp. pumpkin pie spice
2 cups thawed Cool Whip Whipped Topping
1/2 cup chopped pecans or walnuts
1 Tbsp. butter, melted
1/3 cup packed brown sugar

Method

First in a large bowl, beat together the pudding, milk, pumpkin and pumpkin pie spice with a whisk or electric mixer for two minutes. The mixture should be thick. Then, fold in the Cool Whip and spoon into dessert glasses. Transfer to the refrigerator for at least four hours.

For the topping, take the chopped nuts and mix with the melted butter and sugar. Just before you are ready to serve your mousse, shake the coated nuts over the top the mousse.

TIP: To make your dessert look more festive, serve in wine glasses or other holiday glasses.

Pumpkin Mousse

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