Pumpkin Mousse

Pumpkin Mousse

Kristal Burton

Kristal Burton
Registered Dietitian Nutritionist

Time: ~20 minutes
Makes 6 servings, ½ cup each


  • 1 large package (5-1/10 oz) vanilla instant pudding mix
    1 ½ cup skim milk or almond milk
    1 can (15 oz) pumpkin
    1/2 tsp cinnamon
    1/4 tsp ginger
    1/8 tsp allspice
    1/8 tsp ground nutmeg
    12 tbsp fat free whipped topping

*may substitute 1 tsp pumpkin pie spice for all above spices*


  1. In a large bowl, beat pudding mix and evaporated milk to package directions. Refrigerate for 5 minutes.
  2. Add pumpkin and spices to pudding and mix well. Refrigerate for 10 minutes.
  3. Top each with 2 tbsp of whipped topping before serving. Optional: Sprinkle some crushed cinnamon gram crackers or ginger snaps.

Nutrition information per serving: 1/6 (~1/2 cup) of recipe with 2 tbsp lite cool whip
Calories 75; Total Fat 2 g; Saturated Fat 1g, Sodium 248 mg, 13g Carbs, Fiber 3g, protein 1.4g.