Butterscotch Pumpkin Mousse

I’ve been craving foods with creamy textures like mad lately. Since I already did a soup, I decided to also do a dessert. I chose a mousse because of the ease of preparation and texture, pumpkin because of the season.

1/2 cup heavy cream
3 cups milk
1 box (1.5 ounces) vanilla pudding
1 box (1.5 ounces) butterscotch pudding
15 ounces canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

In a medium bowl, beat the heavy cream until soft peaks from. Set aside.

In a large bowl, beat the milk and pudding mixes together for 2 minutes. Fold in the pumpkin and spices. Gently fold in the whipped cream.

Divide mixture among individual serving dishes and chill until ready to serve.

Yields 6 servings.