You know how sometimes, you intend to make something specific, then it morphs into something entirely different? Yup, me too. That’s what happened to me on Thanksgiving. I had planned on making a creamy, fluffy, pumkin-flavored dip. As you may have deduced fom the title of this post, that wasn’t the end result…although it would have been mighty tasty had I left it as-is. In fact, the fluffy, creamy pumkiny dip was so good I was eating it in large spoonfuls out of the bowl. An apple or graham cracker simply would not pick up enough of this stuff to satisfy.
So now that you understand how my goofy brain came up with this recipe, I’ll shut up and just give it to you already.
Frozen Pumpkin Mousse with Graham Cracker Crumbles
1 15-oz can of pumpkin
3/4 c brown sugar
3/4 c plain greek yogurt
2/3 container of cool whip
1 tsp vanilla
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
graham crackers, crumbled
Mix together the pumpkin with brown sugar, vanilla, and spices, then mix in the greek yogurt until fully blended. fold in the cool whip until combined. Try not to eat the whole bowl on accident before portioning it out.
Spoon into individual ramekins or (in my case), cute little teacups. Top with crumbled graham crackers and freeze until set. Remove from freezer about 20 minutes prior to serving to allow dessert to soften slightly.
What’s your favorite pumpkin recipe? I can’t seem to get enough. SHOW. ME. The PUMPKIN!