Quick Pumpkin Mousse


The original recipe called for two small boxes of pudding mix, 10 ounces of evaporated milk and 1 1/2 cups of whipped cream (freshly beaten). Out of laziness, I used cool whip instead.

I would hardly call this a ‘mousse’ (even if you were using real whipped cream) because it’s both heavy and dense in texture. It’s also not very pumpkin-flavored, in my humble opinion.


  • 1 large 5.1 oz box instant vanilla pudding mix
  • 1/4. tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 12-oz can evaporated milk
  • 2 c. pumpkin puree
  • 16 oz cool whip
  • orange food coloring


  1. In a medium bowl, combine pudding mix and spices. Whisk in evaporated milk until well blended. Add pumpkin and mix well.
  2. Fold in cool whip until completely incorporated. Deepen the color by adding drops of orange food coloring.
Recipe rating: 

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