Ever-Lovin’ loves almost anything pumpkin- pies, cakes, muffins, bread.  You name it pumpkin ______ (whatever), and he gravitates toward it.  It is not a seasonal thing for him.  Any month of the year (even in the dog days of summer), he will choose the pumpkin pie at the cafeteria.  (He thinks pumpkin pie is a little bit healthy.)

Fast forward to the perfect day at Judy and Gary’s home at Hideaway Lake, and Judy served a most delicious pumpkin mousse for dessert.  Ever-Lovin’ was happy.  In fact, we were all happy.  Now you can be happy also, because Judy shared her recipe.   And better yet – it is easy breezy to make.

Crush some gingersnaps.  Cream softened cream cheese and sugar.  Add pumpkin, spices, pudding mix, milk and cream.  Mix well. and that is it. When ready to serve top with whipped cream, sprinkle with cinnamon, and garnish with a gingersnap.  Looks purty.

This mousse recipe is smooth and creamy and rich.  Big plus – You can make it ahead of time.  Surprisingly, it doesn’t have an overly strong pumpkin taste.  I liked it.  I do think it would be a recipe that you could “lighten up”.  It would also be easy to create a parfait type dessert with two layers each of the crushed gingersnaps and mousse.  Or how about making “mini-desserts” using this recipe.  In some other recipes I read, they used butterscotch pudding, and I think that might also be good.

What an excellent recipe to have during the holidays.  It is easy to make.  You can make it ahead of time, and it is very delicious.  Thank you Judy.

Enjoy!

Blessings to you and yours,