Pumpkin Mousse Tarts
I started out with really good intentions when making these tarts. I was going to make it low fat, low carb, but I lost my way somewhere in the process. I found the original recipe on A Taste Of Home, but I have changed it so much, I am calling it mine now!
I did use sugar free instant pudding mix and fat free milk, but when I added in the fresh whipping cream I think I made it devilish!
1 graham cracker pie shell, or 12 mini graham cracker tart shells (this will make enough for almost both)
1 small box of sugar free instant butterscotch pudding mix
1 1/2 cup of cold fat free milk
1 1/2 cup canned pumpkin
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 pint whipping cream (more if you want to make whipped cream for the topping, or use Reddi Whip)
1 tsp vanilla
1/4 cup sugar for whipping cream
1/4 cup of sugar for the pumpkin mixture
In a large bowl, mix the butterscotch pudding with 1 1/2 cups of milk for 2 minutes, let stand for an additional 2-5 minutes
In the meantime, place your whipping cream, sugar and vanilla in a separate bowl and whip until you have medium peaks (not soft, but a bit more)
Mix the pumpkin, spices and remaining 1/4 cup sugar until well blended
Add the pumpkin mixture and the whipping cream to the pudding, folding it in gently until well combined
Spoon into pie crusts and top with additional whipped cream if desired!