Whipped fluffy pumpkin pie mousse in a dish! Perfection. No cooking. No baking. No fussing. Effortless spiced deliciousness – do not give away our secret that this recipe has five ingredients. Pipe into wine glasses – neatness counts so use a large zip lock bag with the corner snipped – for an elegant presentation that your guests will love.

No cook, no bake, sugar free Pumpkin Whip for bariatric eating

Pumpkin Whip
 
Ingredients
  • ½ pint heavy cream
  • One, 1-ounce package Jell-O Sugar-Free Instant Butterscotch or Vanilla Pudding mix
  • 1 cup milk - do not use soy or almond milk as mousse will not set properly
  • 1 cup Libby's Pure Pumpkin puree
  • 1½ teaspoons Pumpkin Pie Spice - I use Spice Islands glass bottle
Instructions
  1. In a small deep bowl, whip the cream using a hand mixer, until stiff - set aside.
  2. In a large bowl beat together the pudding mix, milk, pumpkin puree and spices until thick and smooth.
  3. Fold in the whipped cream - using low setting on mixer and finishing with rubber spatula.
  4. Cover and chill. Scoop into dessert dishes and serve with additional whipped cream.

1_Ingredients

3_Adding-flavorings

4_Making-the-mousse

5_Folding-for-smoothness

 

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