Pumpkin Mousse
One of my foodie internet friends, an American who lives in Lebanon shared a version of this recipe a few years ago. It has since become one of our traditional desserts for Thanksgiving or any other Fall event dinner.
The original recipe called for vanilla pudding. I have since started using a combination of vanilla and butterscotch puddings which everyone seems to like better. I have also been using homemade whipped cream instead of the cool whipped topping as originally given.
1 large package instant sugar and fat free vanilla pudding
1 large package instant sugar and fat free butterscotch pudding
3 cups of skim milk
1 (29 oz) can pumpkin puree
3 cups homemade whipped cream or (12 oz) tub lite cool whipped topping
1/2 teaspoon pumpkin pie spice (optional)
Get all the ingredients together before hand as the pudding will set quickly and you don't want to waste time hunting for anything.
Mix pudding with skim milk; when almost set (which will be almost instantly), quickly fold in all the other ingredients, being careful to not overmix the whipped cream as you fold it into the pudding mix.
Serve in individual wine glasses or in a clear glass pedestal bowl and sprinkle pumpkin pie spice on top, if using.
Yield: 16 - 20 servings
For another ono pumpkin recipe suitable to serve as an appetizer at anytime during the holidays find the Spiced Pumpkin Dip
