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Mousse: Pumpkin Mousse

Source of Recipe

Judy


List of Ingredients

2 envelopes powdered whipped topping mix
1 C milk
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
8 oz. canned pumpkin
candy corn for garnish






Recipe

Line 12 muffin cups with paper baking cups. Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla.

Add spices before beating. After topping is whipped, fold in pumpkin. Divide mixture among the prepared paper baking cups. Decorate with candy corn.

Refrigerate for 2 hours or freeze for 8 hours. If frozen, remove to refrigerator 1 hour before serving.

YIELD: 12 Servings