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Cheryl Mochau Shares a Pumpkin Mousse Recipe That is a Little Bit Sweet and Plenty Nutritious

By: Laura Kirtley
Updated: October 25, 2012
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Frozen Pumpkin Mousse serves 8

1 & 1/2 cups canned pumpkin
1 cup sugar
2 & 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 cups whipped cream (or whipped topping)
3 tablespoons grated candied ginger
3 tablespoons holiday-colored Jimmies

Combine pumpkin, sugar, spices, salt, milk and vanilla extract. Blend with a wire whip. Fold in the whipped cream. Spoon into individual freezer-proof cups or ramekins, sprinkle grated candied ginger and Jimmies on top. Freeze 3 hours.


To learn more about Cheryl click here: http://mochau.com/cherylreallycooks/

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