Easy Pumpkin Mousse
Ingredients:
- 6.8 ounces cheesecake instant pudding mix (2 boxes of 3.4 ounces each)
- ¼ cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup half and half
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 8 ounces whipped topping, divided (or whipped cream)
Directions:
1. In a large mixing bowl, combine the cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice.
2. Gradually whisk in the half and half until the mixture thickens, about 2 minutes.
3. Fold in the pumpkin puree until fully incorporated.
4. Gently fold in half of the whipped topping to lighten the mousse.
5. Spoon the mousse into serving dishes.
6. Top each serving with the remaining whipped topping.
7. Chill in the refrigerator for at least 2 hours before serving for best texture and flavor.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 10 minutes
Kcal: Approximately 220 kcal per serving | Servings: 6 servings
Tips:
For a richer mousse, use heavy cream instead of half and half.
Add a sprinkle of cinnamon or nutmeg on top before serving for an extra touch of warmth.