I got this recipe from our friend Connie’s cookbook when we were visiting them last year in Wilmington, NC. I had forgotten about it and then as I was organizing my recipes and stumbled upon it. When I re-read the recipe I knew my 14 year old daughter could make this easily. She had a good time making it too. I was very proud to see that she has remembered techniques I’ve taught her, like folding in the cool whip. When she was done making it we tasted it and was thrilled at how good it was. What I love about it is the lack of sugar.
I’m always trying to find low sugar or no sugar desserts for my husband. You can serve the mousse several different ways. You could make it as a parfait with broken pieces of ginger snaps, dip graham crackers in the mouse, or just eat it by itself. No matter how you enjoy it, pumpkin mousse will be perfect for your Thanksgiving dessert table.
Pumpkin Mousse:
- 1 15 oz can pumpkin
- 2 cups skim milk ( I used 1%)
- 1 8oz container lite cool whip
- 2 boxes sugar free vanilla instant pudding
- 1/2 tsp pumpkin pie spice
- In a large bowl, whisk pudding and milk together. Once combined, add the canned pumpkin and pumpkin pie spice, stir to combine.
- Lightly fold in the cool whip, being careful not to mix too much. Refrigerate for at least 2 hours and serve.