Delicious Pumpkin Mousse Dessert
A cozy, yet refreshing, dessert for all seasons
In the beginning...
When I was carrying my daughter, I developed "gestational diabetes," which required me to adopt a high fiber diet that limited my sugar and carbohydrate intake significantly. There was very little I could eat that was not naturally sweet. The discipline required to keep my blood sugar levels at an acceptable level was very strict, and I do not miss it. But one positive aspect to this time, besides the fact that I was carrying my little angel inside, was that my friend Annmarie sent me the recipe below. The ingredients include fat free, sugar free jello pudding. The whipped cream I made with Splendatm instead of pure cane sugar. Now I use raw honey.
...a legacy is born
In the past 6 years, I have made this pumpkin mousse many times for family and friends. Now I often make it as a finale for common meals shared by my co-housing community. There is often whipped cream left over, but never the mousse. I hope that you will enjoy making and eating this dessert using the recipe below as much as I have.
Delicious photos of a pumpkin mousse dessert for 30
Ingredients (for a large group):
2 15oz cans of pureed pumpkin
4 boxes of fat free/sugar free vanilla or butterscotch pudding ***I often use 3 vanilla and 1 butterscotch for large batches***
1 Pint heavy/whipping cream
3 Cups milk (I generally use 2%)
2 Tablespoons of ground cinnamon to mix, and more to garnish
1. Mix in milk and pudding in a bowl with a whisk.
2. Add pumpkin and 2 tbspns ground cinnamon with whisk.
3. Whip 2 cups of cream with mixer (I usually add 1 tablespoon organic sugar and 1 teaspoon vanilla extract for flavor). and add to mousse mix .
4. When the mousse is whipped thoroughly with all ingredients, garnish top with a light sprinkling of ground cinnamon, cover, and refrigerate for 2 hours.
5. Whip at least 2 more cups of cream for guests to top their portion when served (I basically use up a full pint).
If you are serving a smaller group, use:
1 15oz can of pureed pumpkin 2 boxes of fat free/sugar free vanilla or butterscotch pudding (or 1 of each)
1/2 Pint heavy/whipping cream
2 Cups milk
1 Tablespoon of ground cinnamon to mix, and more to garnish
Sit back and savor, because this mousse is both delicious and nutritious!
Benefits of Pumpkin Mousse Dessert ~
Quality of Ingredients
High in protein
Seasonal in the fall and winter
Low in sugar
Can be grown/bought locally
Bright color will add cheer to your day
tastes fresh and sweet
Can be modified for Vegan friends
© 2011 Karen Szklany Gault
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