 | | Directions | 1. Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mousse into serving bowl or 5 dessert glasses.
2. Refrigerate at least 1 hour to blend flavors. Just before serving, garnish with remaining 1/2 cup whipped topping. Garnish with chopped pecans, if desired. |
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 5
|  | | Ingredients | | - | | 1 package (4-serving size) sugar free fat free vanilla instant pudding mix |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1 cup cold milk |
| - | | 1 cup canned pumpkin |
| - | | 1 1/2 cups thawed reduced fat whipped topping, divided |
| - | | Toasted chopped pecans (optional) |
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| | Nutrition (per serving) | Calories: 104 Calories
Fat: 4 Grams
Protein: 2 Grams
Cholesterol: 4 Milligrams
Carbohydrates: 15 Grams
Sodium: 233 Milligrams
Fiber: 2 Grams
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