Pumpkin Mousse Recipe
Ingredients
- 6.8 ounces cheesecake instant pudding mix (193 grams (2 (3.4-ounce) boxes))
- ¼ cup brown sugar (52 grams)
- 1½ teaspoons pumpkin pie spice (5 grams, plus more for garnish)
- 1 cup half-and-half (227 grams)
- 15 ounces pumpkin puree (425 grams (1 can) -- not pumpkin pie filling! )
- 8 ounces whipped topping (227 grams, thawed if frozen and divided (1 tub))
Instructions
- 1
Whisk the pudding mix, light brown sugar, and pumpkin pie spice together in a large mixing bowl until well combined.
- 2
Beat
- 3
Add in the half-and-half and pumpkin puree and beat with a hand mixer until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula several times so that everything is evenly incorporated.
- 4
Fold
- 5
Gently fold in 2 cups of the whipped topping and set the rest aside for now.
- 6
Spoon the mousse into eight 4-ounce glass serving dishes or one large serving bowl and cover well with plastic wrap.
- 7
Chill
- 8
Allow the mousse to chill for 15-30 minutes.
30 min - 9
Pipe
- 10
Use a piping bag and star piping tip to pipe the remaining whipped topping onto the top of the mousse.
- 11
Sprinkle with pumpkin pie spice, optional, and serve.
Nutrition
Per serving (based on 8 servings)
