Praline Pumpkin Mousse

Praline Pumpkin Mousse

6 Reviews 2 Pics
  • Ready In

    4 h 20 m
Recipe by  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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Adjust Servings

Original recipe yields 10 servings, 1/2 cup each



  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.

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Reviews (6)

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Sarah Jo

Sarah Jo

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



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.



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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