Praline Pumpkin Mousse Recipe -
Praline Pumpkin Mousse Recipe
  • READY IN 4+ hrs

Praline Pumpkin Mousse

Recipe by  

"You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them."

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Ingredients Edit and Save

Original recipe makes 10 servings, 1/2 cup each Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  1. Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
  2. Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
  3. Sprinkle nut mixture over desserts just before serving.
Kitchen-Friendly View


  • Healthy Living
  • Save 70 calories per serving by preparing with fat-free milk, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
  • How to Store
  • Store coated nuts in tightly covered container at room temperature until ready to sprinkle over desserts before serving.
  • Substitute
  • Substitute PLANTERS Walnuts for the pecans.
  • Special Extra
  • Garnish with currants, a light sprinkling of ground cinnamon and fresh mint leaves just before serving.

Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2009

Simple and very comforting. I used FF half-n-half, SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it!

Most Helpful Critical Review
Apr 05, 2010

Good and healthy


8 Ratings

Oct 19, 2009

This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated, so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip.

Oct 15, 2009

This is not a gourmet recipe however, it is a very yummy dessert for the fall. My son could eat the whole bowl. Sometimes I put the mixture in a graham cracker pie crust and then top with the pecans. Very pretty and different than the usual pumpkin pie.

Mar 26, 2010

HUGE HIT! EASY! YUMMY! I have made this several times since the first. I have even tried it with lower fat ingredients and still just as yummy! Great on top of a graham cracker crust or with ice cream too if you are feeling really indulgent!

Dec 02, 2009

I used sugar free jello and poured the mousse into a graham cracker crust -- my husband, who is diabetic, LOVED it. For the topping, I used Splenda brown sugar blend.

Nov 18, 2014

I didn't like it at all.

Oct 02, 2014

Another follower of the "the worse it is for you the better it tastes" rule. I have to limit myself to making it around the excusable holiday-binge time, but it's SO delicious!


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