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November 2010 Issue
Pumpkin Mousse
by Ronda L. Halpin
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As the one doing the planning and cooking for Thanksgiving this year, give yourself a special gift. Take any offers of help seriously and make dessert an easy dish. There are lots of great easy dessert options out there, but I'm offering you one that is both quick and festive. This simple pumpkin mousse can be made with homemade or canned pumpkin puree. If you already have the homemade roasted kind, feel free to enjoy it in this recipe as well. However, if making this means roasting a pumpkin, opt for the canned stuff. After all, it's about taking it easy, right?

I like mixing up the toppings on this one. One of the most amusing is sweet-spiced roasted pumpkin seeds and mini-chocolate chips. Consider your guest list when you put it together and enjoy the holiday!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Pumpkin Mousse

  • 1 cup pumpkin puree
  • 1/2 cup cold skim milk
  • 1 3 oz. package vanilla instant pudding
  • 1 tsp. pumpkin pie spice
  • 3 1/2 cups whipped cream
Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in whipped cream. Spoon into dessert dishes and top with crushed gingersnaps, chopped nuts or toasted coconut, if desired. Chill until ready to serve.
  • Yields: 8 servings
  • Preparation Time: 15 minutes
 



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