While searching for healthy twists on traditional holiday recipes, I knew right away I couldn’t leave out my most favorite of all autumn items: pumpkin! (Were you really expecting me to say anything else?) I’m doing a magazine spread of healthier alternatives to the dishes that make this season great, and it’s not like I could print and promote a recipe I hadn’t tried myself. Am I right?
I said, am I right?
Yes. Of course. So I whipped up this pumpkin pie mousse, adapted from a recipe found online. I actually lost track of where I originally found this one, but it’s pretty similar to this version. The biggest change from traditional pumpkin pie is that we’re not using a real pie crust, and there’s no additional sugar. Plus, we’re using all fat-free or low-fat ingredients.
And do you think the pumpkin pie fanatics around my house missed those calories? Absolutely not. This light, fluffy and decidedly pumpkin-y concoction tasted delicious, and the added crunch from the crushed graham crackers kept it from feeling too much like dipping into simple pie batter. It’s cool, refreshing — and simple. Very, very simple.
So when you’re eager to try out a pumpkin dish this fall but aren’t ready to commit to a full-blown pie, keep this one stashed in your repertoire. This pumpkin nut wouldn’t steer you wrong.
Pumpkin pie mousse
1 (15 ounce) can pumpkin puree
1/2 cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat-free frozen whipped topping, thawed
1/2 cup crushed graham crackers
Cinnamon, to taste
In a medium bowl, mix together the milk, pumpkin and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the thawed whipped topping. Pour into an 8-inch pie plate and spread remaining whipped topping over top. Sprinkle with crushed graham crackers and lightly dust with cinnamon. Chill for one hour, or until set. Serve in individual cups for an added touch.