Menu Enter a recipe name, ingredient, keyword...

Pumpkin Mousse


Folks will never guess a dessert as creamy and delicious as this butterscotch-pumpkin blend could be so low in fat and calories!

Google Ads
Rate this recipe 4.5/5 (20 Votes)


  • 1 1/2 cups cold fat-free milk
  • 1 (1-ounce) package sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

NOTE: Extra canned pumpkin can be frozen in a freezer bag for up to 18 months. I just double the recipe and use it all since I LOVE pumpkin!


You'll also love

Review this recipe

Chocolate Hazelnut Mousse Pie Lemon Cheesecake Mousse