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Praline Pumpkin Mousse

Praline Pumpkin Mousse

  • Ready In

    4 h 20 m
JELL-O

JELL-O

Garnish this light pumpkin mousse with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Directions

  1. Pour milk into large bowl. Add pumpkin, dry pudding mixes and pumpkin pie spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon evenly into 10 dessert glasses.
  2. Refrigerate 4 hours or until set.
  3. Mix butter, pecans and sugar until well blended; sprinkle evenly over desserts just before serving. Store leftover desserts in refrigerator.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
5

Sarah Jo

8/31/2009

Simple and very comforting. I used FF half-n-half, SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it!

DIZ♥
2

DIZ♥

10/19/2009

This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated, so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip.

shariberry
2

shariberry

10/15/2009

This is not a gourmet recipe however, it is a very yummy dessert for the fall. My son could eat the whole bowl. Sometimes I put the mixture in a graham cracker pie crust and then top with the pecans. Very pretty and different than the usual pumpkin pie.

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