Ingredients for Pumpkin Mousse Pudding
- Nonfat Milk
- Sugar Free Instant Butterscotch Pudding Mix
- Canned Pumpkin
- Pumpkin Pie Spice
- Fat Free Whipped Topping
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How to Make Pumpkin Mousse Pudding
- In a medium bowl, whisk together 2 cups of milk and 1 (3.4 ounce) package of instant vanilla pudding mix until smooth and thick.
- In a separate bowl, combine 1 (15 ounce) can pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Mix well.
- Gently fold the pumpkin mixture into the pudding until evenly combined.
- Fold in 1/2 cup of whipped topping.
- Divide the mousse evenly among 4 individual ramekins or small dessert cups.
- Refrigerate for at least 2 hours, or until completely chilled and set.
- Before serving, garnish each ramekin with the remaining whipped topping and a sprinkle of pumpkin pie spice (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
28g
Fat
11g
Carbs
3g