Pumpkin Mousse Shooters

Shooters, eh??

No no, this is non-alcoholic related {my apologies}

but I promise you just as fun and delicious!

I know the next thing you're thinking...another pumpkin recipe??

Really??

Yes I know.

But in my defense, pumpkin rocks, it's still Fall and I happened to STILL have 3 cans of pumpkin leftover from my massive hoarding adventure.

These little shooters are the most delicious little treats ever and, if you're better at layering the cups than I am {sigh}, turn out to be perfect desserts for holiday parties.  Lucky for you they're only 138 calories for the entire glass!

You can't beat that.

Plus they took little to no effort {shh just don't tell your guests} and these were super quick to make, no baking required!  I wasn't sure how I would like the combination of pumpkin and vanilla when I first read this recipe, but to be honest it was really great.  Next time I might play around with a pie using the same flavors.  Oh and if you don't like gingersnap cookies as topping, feel free to substitute with graham crackers.

Hope everyone had a wonderful Thanksgiving holiday!

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Servings: 8

Serving Size: 6 oz. glass 

Calories: 138

Fat: 4 g

Carbs: 19 g

Fiber: 2 g

Protein: 3 g

Sodium: 249 mg

Old Points: 2.7 pts

Points+: 3 pts

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Here are your ingredients:

Recipe adapted from "3 Books in 1" cookbook

2 oz. fat-free cream cheese, softened

1 can (15 oz) solid-pack pumpkin

3/4 cup fat-free milk

1 package vanilla fat-free sugar-free instant pudding mix

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

3 cups thawed reduced-fat whipped topping, divided

4 gingersnap cookies, crushed

Beat cream cheese in a medium bowl with electric mixer at medium speed until smooth.  Add pumpkin, milk, pudding mix, cinnamon, ginger and cloves and beat about 1 minute or until smooth.  Fold in 1 1/2 cups whipped topping.

Spoon 1/4 cup mousse into each of the eight 6 oz. dessert glasses.  Spoon 2 tablespoons whipped topping over mousse in each glass.  Top with 1/4 cup mousse.  Cover and refrigerate for about an hour.

Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs.  Enjoy!

Click here for a printable version of this recipe 

 

  Annnnd because this is probably the last pumpkin recipe I'll be posting since winter is officially approaching, I wanted to take a look back at all my pumpkin dishes over the past season and share my favorites!  I didn't realize how many I actually I made.  Obsessed much??

Enjoy lovelies!

Pumpkin Butter

Spiced Pumpkin Martini

Mini Pumpkin Swirl Cheesecakes

Pumpkin Dip

Iced Pumpkin Cookies

Pumpkin Spice Bread

Pumpkin Sugar Cookies

Skinny Pumpkin Pie Cups
Pumpkin Mousse Shooters
  

Ok, ok so my pumpkin sugar cookies aren't really made with actual pumpkin, but they sure resemble little pumpkins!  I decided that counts.  This was the first year making Fall recipes for my blog and I've found some seriously delicious recipes this year.  Can't wait to see what recipes I find to share for this Christmas holiday!