PUMPKIN GINGERSNAP MOUSSE
Patrice is right, this recipe would really take the place of pumpkin pie! The pumpkin mousse is light, creamy, and has the same spices as pumpkin spice. This can be eaten as a mousse but would also make a tasty dip for gingersnaps.
Provided by Patrice Manning
Categories Puddings
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat cream cheese and sugar until smooth.
- 2. Beat in pumpkin.
- 3. Add pudding mix and pie spice until blended.
- 4. Gradually beat in milk.
- 5. Fold in whipped topping.
- 6. Spoon about 1/4 cup each into serving dishes.
- 7. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
- 8. Garnish with a whole gingersnap.
- 9. Chill until ready to serve. Refrigerate leftovers. Enjoy!
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Hai praba
[email protected]Overall, this is a great recipe for a delicious and easy pumpkin dessert.
Shawn Todd
[email protected]The mousse was a bit grainy. I think I overbeat it.
Orlando's Rodriguez
[email protected]This mousse is a little too sweet for my taste. I would reduce the amount of sugar next time.
Lillian Guxman
[email protected]I substituted vanilla extract for the almond extract and it was still delicious.
Mbalenhle Mdluli
[email protected]I followed the recipe exactly and the mousse turned out perfectly. It was so smooth and creamy.
Sadam Khan
[email protected]This mousse is so easy to make! I was able to whip it up in just a few minutes.
Dulce Perez
[email protected]I love the combination of pumpkin and gingersnap in this mousse. It's a unique and delicious dessert that is perfect for fall.
Ryder poulin
[email protected]This pumpkin gingersnap mousse was a hit at my Thanksgiving dinner! It was light and fluffy, with the perfect balance of pumpkin and gingersnap flavors.