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Pumpkin Mousse Recipe

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This recipe for Pumpkin Mousse, by , is from The Winslow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Winslow
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg fat-free sugar free vanilla pudding mix
1/3 cup Splenda
15 oz can solid pumpkin
2 cup fat free Cool Whip (I use light)
1 tsp cinnamon
1/4 cup milk or less (add the milk in increments to the consistency you like)

Directions:
Directions:
Blend all ingredients with a mixer. Spoon into a pretty cup and add a tiny dollop of cool whip and a sprinkle of cinnamon. Makes four 1-cup servings.

Personal Notes:
Personal Notes:
I like to take a Pillsbury pie crust and roll it out a little bit and then cut out with a biscuit cutter and put into a mini muffin tin and bake for tart shells. Cool and then fill the tarts with the mousse. This is Dick's favorite way to eat them: Yummy!!

 

 

 

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