Wednesday, November 19, 2014

Pumpkin Mousse

Made this today for the first time to see if it is a keeper.  I played with it and made some changes.  It is a light dessert and I liked it.  Great for the season.

4 ounces whipped cream cheese
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon vanilla 
¾ cup brown sugar
1 tub (8 oz.) of your favorite whipped topping

Using an electric hand mixer, beat the cream cheese, pumpkin puree, pumpkin pie spices, vanilla, and brown sugar until it becomes smooth and creamy.

Gently fold in the whipped topping. Spoon the mousse into individual serving dishes.  Top with a ½ of a pecan and sprinkle with a little cinnamon for garnish.

Taking some to my mama.  Have a great day.  May God bless you and yours. 

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