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Pumpkin Mousse Recipe

Serves 6

See recipe for instructions on toasting the pecans.


  • 1 1/2 cups pumpkin puree, not pie filling
  • 15 oz part-skim ricotta cheese
  • 1/3 cup firmly-packed light brown sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fresh-grated nutmeg
  • 1 tbsp pumpkin pie spice
  • 1 cup whipped cream or Cool Whip, lite frozen topping, defrosted
  • 1/4 cup pecans, chopped, toasted (for garnish)


1. Mix all ingredients except whipped cream and nuts in a food processor fitted with the metal blade, a blender, or with an electric mixer on medium speed.
2. Transfer to a covered bowl and chill overnight.
3. Garnish with whipped cream and pecans.
4. Makes about 5 cups or 6 generous servings.
5. To toast pecans: Spread them in a single layer on a baking sheet and bake in a 350 F oven, shaking the pan periodically, for about 15 minutes or until golden brown.


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Main Ingredient:Vegetable / Pumpkin

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