This week, in honor of our visit to the pumpkin patch, I am sharing with you the best pumpkin dip/mousse I have ever eaten. Honestly, I am not a huge fan of pumpkin, as far as my food goes. In fact, pretty much the only other pumpkin item I like is pumpkin roll (and that's hardly considered something pumpkin-y). This mousse truly IS fabulous, and is best served with graham cracker sticks.
Fabulous (and I do mean fabulous) Pumpkin Mousse
2 small packages sugar free vanilla pudding (instant)
2 cups milk (skim preferably)
1 cup to 1 can Pumpkin (depending on your taste)*
½ tsp Pumpkin pie spices (or cinnamon & nutmeg)
1 cup Sugarfree Cool Whip
Beat pudding, milk, pumpkin and spices with a whisk. Fold in Cool Whip. Refrigerate for at least two hours (longer if possible, overnight is best).
Keeps 3-4 weeks in the refrigerator. Yields 4 servings of 2 Weight Watchers points each. (Very big servings). Can also be used to make pies. Use a baked pie crust or graham cracker crust. Makes 2 pies for 2 points at 1/6 pie.
*I use a whole 15 oz. can of pumpkin.
Enjoy! And be sure to check out Alaina's (the host of Keeping Creative Kitchens) website!
3 comments:
Sounds yummy, I'll have to try this!
Delicious - I'll have to try this!!
I'll have to try it. you always have good receipes...still love your mom's enchiladas--sp??
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