I had some leftover canned pumpkin from the other day and wasn't sure what to do with it. I adapted this recipe from a likely healthier version on the FitCityIndy site. By dropping the ricotta and subbing milk, I came up with a treat my kids like.
The Chinese five-spice powder was a surprise. I admit I wasn't sure how that would turn out, but it was a wonderful addition!
Light Pumpkin Mousse
1 pkg. sugar-free white chocolate pudding mix
1 cup pumpkin puree
½ tsp Chinese Five Spice
1 tsp ground cinnamon
1 1/2 cups skim milk
1 cup sugar-free whipped topping
Blend together by hand.
Looking for other pumpkin recipes? Visit the Conscious Shopper for pumpkin and other seasonal recipes.