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Best Pumpkin Mousse


"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."













Trans-fat Free, Low Sodium


8 ounces cream cheese
1 package, softened
¼ cup sugar
15 ounces canne pumpkin purée
solid-pack, puree, not pie mix, 1 can
3.4 ounces instant pudding mix, vanilla
1 package
2 teaspoons pumpkin pie spice
1 cup milk
4 ounces whipped cream
cool, thawed, 1 carton
24 each gingersnap cookies


In large mixer bowl, beat cream cheese and sugar until smooth.

Beat in pumpkin.

Add pudding mix and pie spice; blend well. Gradually beat in milk. Fold in Cool Whip.

Spoon about ¼ cup each into each serving dish.

Crumble 2 gingersnaps over each.

Divide remaining pumpkin mixture among dishes.

Garnish with a whole gingersnap.

Chill until ready to serve.

Refrigerate leftovers.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 17460% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 124mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 185% Vitamin C 4%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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