Monday, November 4, 2013

Pumpkin Mousse

I made Pumpkin Mousse for our Halloween dessert last week.  My kids love it.  I haven't shared the recipe here before because it's not the healthiest thing I make, and in fact it could probably be considered fodder for jokes about Midwesterners and their love of fluff desserts.  I am not ashamed to say I was raised on fluff desserts, and they will always have a special place in my heart, even if the ingredients of Cool Whip do make me wince now.  (I have heard of Truwhip but I haven't bothered to find it in the store because I don't use Cool Whip more than once or twice a year.)  

Pumpkin Mousse

1 (3.4 oz) package instant vanilla pudding
1 cup milk
2.25 cups pumpkin puree
1 T pumpkin pie spice
1 tsp cinnamon
12 oz Cool Whip, thawed

Stir together all ingredients except Cool Whip.  Fold the Cool Whip into this mixture.  Refrigerate for several hours or overnight.

You can make your own pumpkin pie spice mix by combining: 

4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg

At least the pumpkin part of this recipe is healthy, and what can I say, it's fluffy and delicious!

If you like pumpkin but this mousse recipe is just too icky for you to even consider trying, you should check out the pumpkin recipes Tammy shared on her blog the other day.  I made the pumpkin oatmeal for breakfast (using regular milk, though, since I'm not vegan), and it was very tasty and filling.  I am eager to try the pumpkin hummus.