Found me a new favorite Fall gluten free dessert!
Praline Pumpkin Mousse - compliments of Kraft...
Been doing a lot of web surfing for recipes lately.
Sure beats rummaging through cookbooks when I'm short on time.
Go check out this quick and easy recipe here.
Ingredients - with my substitutions include:
1 c. milk
1 15 oz. can pumpkin (I used my own - just shy of 2 cups)
2 pkg. (3 oz) vanilla instant pudding
1 1/4 t. pumpkin pie spice
I used 1 t. cinnamon + a pinch ea. of cloves & nutmeg)
2 c. whipping topping
1/2 c. chopped pecans (I used walnuts)
1 T. butter or marg., melted
1/3 c. brown sugar
I made it for guests this weekend - from big, free volunteer
orange pumpkins that grew in our yard.
My Love doesn't usually like pumpkin dishes - but he liked this!
It's easy to bake pumpkin in the oven, puree it and freeze it for later use.
I'm thinking this might make an appearance again soon -
Thanksgiving is just around the corner!