Thread: Pumpkin Sweets
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Old October 11, 2011   #5
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,506

Pumpkin Mousse

6 Servings

1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

• In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping.
• Fill tart shells.
• Garnish each with additional whipped topping and sprinkle with cinnamon.
• Store in the refrigerator.

Yield: 6 servings.

Recipe source: Mary Dargakis Keffalas on Mom’s Menu Plan face book page.
Peg’s Note: I couldnt fine the Whipped cream cheese spread with cinnamon and brown sugar, so I just got the plain whipped cream cheese spread and added about 2 TBSP of brown sugar and about 1 tsp. cinnamon.

Notes from original poster:
I had this for dessert last Thursday when our sons came over for our weekly dinners together. This pumpkin mousse is absolutely wonderful! I will be making this again soon during the fall season.
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