Best Pumpkin Mousse
"The light and fluffy texture of this this cool and creamy mousse is perfect after a heavy turkey dinner."
Yield
8 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
1 package, softened |
|
| ¼ | cup |
sugar
|
|
| 15 | ounces |
canned 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
cold |
|
| 4 | ounces |
whipped cream
cool, thawed, 1 carton |
|
| 24 | each |
gingersnap cookies
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
1 package, softened |
|
| 59 | ml |
sugar
|
|
| 433.5 | ml/g |
canned pumpkin purée
solid-pack, puree, not pie mix, 1 can |
|
| 98.3 | ml/g |
instant pudding mix, vanilla
1 package |
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 237 | ml |
milk
cold |
|
| 115.6 | ml/g |
whipped cream
cool, thawed, 1 carton |
|
| 24 | each |
gingersnap cookies
|
*
|
Directions
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.
