Skinny Pumpkin Mousse with Crushed Gingersnaps (133 Calories!!!)

Wadeeee

I love pumpkin everything. Yep, one of "those people". And though some may argue that it's still too hot outside for the re-entry of pumpkin into our diets, I'm already getting a jump start on fall cuisine. I made this tonight after finding the recipe on simple-nourished-living.com, and it was very, very good!

And, I can't lie to you. The photo below is actually two servings. Yes, I have a problem and no, I don't care. ;-)

Skinny Pumpkin Mousse with Crushed Gingersnaps



INGREDIENTS:
1 package Jell-O fat-free sugar-free instant butterscotch pudding mix (4 serving size)
3/4 cup cashew milk (I used sweetened)
1 can (15 ounces) pure pumpkin puree
1-1/2 teaspoons pumpkin pie spice
3 cups Cool Whip lite whipped topping, thawed
8 gingersnap cookies, crushed

INSTRUCTIONS:
In a large bowl, whisk the pudding mix and cashew milk until slightly thickened. Add the pumpkin and pumpkin pie spice, and mix well. Gently fold in the whipped topping. Pour ½ cup of the mousse into each of 8 serving dishes. Chill for at least 30 minutes before serving, and garnish with a crushed gingersnap cookie.

NUTRITION INFO (calculated using MFP Recipe Builder):
Servings: 8
Serving size: 1/2 cup
Calories per serving (including garnish): 133
Total fat: 4g
Carbs: 22g
Fiber: 2g
Sugar: 8g
Protein: 1g

NOTES:
You can substitute vanilla pudding if you prefer. If you want a richer mousse, beat 1/2 cup light tub-style cream cheese into the pudding mix before adding the milk (I have not tried this option). This will add roughly 30 calories and 2 grams of fat per serving.

ENJOY!