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