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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Mousse Recipe

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This recipe for Pumpkin Mousse is from The Winslow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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