Pumpkin Mousse

A few weeks ago, we had some friends over and wanted to do something different for dessert (besides the usual chocolate/fruit). Because it was fall, I was going for something that tasted fall-ish and found a recipe for pumpkin mousse. All 8 of us gobbled it up - and especially the men LOVED the mousse, which surprised me. It's rich and thick and creamy, and I had put it in little glass dessert cups with cool whip on top and a gingersnap set into it. It's now in my recipe box for good! 

~Sarah

Ingredients:

• 1 8oz. package of cream cheese
  
• 1/3 cup of sugar
• 1 teaspoon of vanilla extract
• 1 15oz. can of pumpkin puree
• 1 Tablespoon of pumpkin pie spice
• 1 3.4oz package of vanilla or butterscotch pudding
• 1 cup of milk
• 8 oz. tub of cool whip

Step 1: Cream the cream cheese in the mixer for 3 minutes. Add the sugar and vanilla, and mix until the consistency is even. Add the pumpkin and mix until combined. 

Step 2: Add the pumpkin pie spice, pudding mix, and milk and mix for another 3 minutes until the consistency thickens. Remove from the mixer and use a spatula to fold in the cool whip. Refrigerate until ready to serve.

Variations: We served ours without anything inside, but one variation is to crumble some of the gingersnaps or some graham crackers and layer them inside of your dishes with the mousse. You could also try using this as a fruit dip. 

Original Recipe found on  It's Overflowing