PUMPKIN GINGERSNAP MOUSSE

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Pumpkin Gingersnap Mousse image

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

8 oz cream cheese, softened
1/4 c sugar
1 can(s) pumpkin (15 oz)
1 pkg vanilla instant pudding (3.4 oz)
2 tsp pumpkin pie spice or 3/4 tsp each cinnamon and nutmeg and 1/4 tsp each cloves and ginger
1 c cold milk
4 oz whipped topping, thawed
24 gingersnaps, Anna's brand is very good!

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!

Hai praba
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Overall, this is a great recipe for a delicious and easy pumpkin dessert.


Shawn Todd
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The mousse was a bit grainy. I think I overbeat it.


Orlando's Rodriguez
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This mousse is a little too sweet for my taste. I would reduce the amount of sugar next time.


Lillian Guxman
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I substituted vanilla extract for the almond extract and it was still delicious.


Mbalenhle Mdluli
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I followed the recipe exactly and the mousse turned out perfectly. It was so smooth and creamy.


Sadam Khan
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This mousse is so easy to make! I was able to whip it up in just a few minutes.


Dulce Perez
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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
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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.