"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie Mousse Recipe

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This recipe for Pumpkin Pie Mousse, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Prendergast - retiree
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) can pumpkin puree
c. skim milk
1 (1 oz.) pkg instant sugar-free vanilla pudding
1 tsp. pumpkin pie spice
1 (8 oz.) container light or fat-free whipped topping

Directions:
Directions:
Mix first 4 ingredients. Stir in half the whipped topping. Top with remaining whipped topping. Chill for one hour.

 

 

 

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