Sunday, October 16, 2011

Pumpkin Mousse Dip

This is what most people call "pumpkin fluff," but I don't think that correctly describes the taste and texture. This is really more of a mousse. It can be served in a variety of ways. Dip graham crackers, apple slices, ginger snaps, or other sweet crackers (see left for my poor iPhone photography with animal crackers). Or you could put it in a graham cracker crust, top with whipped cream, and it would be a gorgeous pie. I also saw someone online make a parfait by alternating between pumpkin mousse and whipped cream in a nice glass, and you could top it with crystallized ginger, chocolate shavings, or graham cracker crumbs.

Original inspiration: Allrecipes/Weight Watchers boards
Serving Size: 32 (2T per serving) - this recipe makes a VAT
WW: 1 pointsplus


16oz lite or fat free whipped topping, like Cool Whip, thawed
1 5oz package fat free vanilla pudding mix
1 15oz can pure pumpkin (not pumpkin pie filling)
1-2 teaspoons pumpkin pie spice


Mix together pudding mix, pumpkin, and pumpkin pie spice until blended. Fold in thawed whipped topping and stir until blended. Keep refrigerated until you serve it. Enjoy!

1 comment:

  1. This is very good. I made it for a company luncheon for Thanksgiving.