Pumpkin Mousse Shooters

Pumpkin Mousse Shooters
Pumpkin Mousse Shooters

Yield: 8 servings


  • 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


  1. 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.
  2. 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.
  3. Just before serving, top each shooter with remaining whipped topping and gingersnap crushed cookie crumbs. Enjoy!



Serving Size: 6 oz. glass • Calories: 138 • Fat: 4 g • Carbs: 19 g • Fiber: 2 g • Protein: 3 g • WW Points+: 3 pts

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