Pumpkin Mousse

September 9, 2015

1-1/2 cups fat free milk
1oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg

Whisk milk and pudding mix in large bowl for two minutes, then set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Gently fold in whipped topping until just blended. Spoon into individual serving dishes. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4-6.

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