Pumpkin Mousse
1 package (4-serving size) butterscotch instant pudding mix
1 cup milk
1 can (15 oz) solid-pack pumpkin
1/4 teaspoon ground cinnamon
Pinch of ground ginger
Pinch of ground cloves
1 container (8 oz) whipped topping
In a large bowl whisk the milk and pudding mix until thickened. Next add the cinnamon, ginger, cloves and pumpkin and continue to whisk until blended.
Save 1/4 cup of the whipped topping for garnish and fold the rest into the pudding mixture.
Refrigerate for an hour or until the mousse is set. Top with remaining whipped topping for garnish.
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Posted: November 10th, 2009 under Thanksgiving.
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