Fridays are sooooo sweet!

Not just because it's finally the freakin' weekend, (aka sleeping in, chill time with my hubby and fun for all!!!) but because you can now pat yourself on the back. Congrats! You survived another work week!!! How 'bout celebrating with a sweet treat that's easy on the waistline?

I give you Pumpkin Pie Mousse, a super delicious, insanely easy, bowl-licking treat that's perfect for the end of a long week. Sweet with a hint of spices and Pumpkin, and so rich no one will believe it's low fat! Now, I have to thank my mama for this recipe. She is always finding healthy but delicious recipes to try out, which then get passed down to me for what I like to call "tweaking", also known as me adding my own little twist with extra ingredients and such. She served this recipe at Thanksgiving this year, and everyone was obsessed and begging for the recipe by the end of the meal, so I thought I'd pass along the fabulousness to all of you!

Pumpkin Pie Mousse

2 packages of sugar-free Vanilla pudding mix

1  29oz can of Pumpkin Puree

1  16oz container of sugar-free Cool Whip topping

3 cups of cold Fat-Free milk

3 tsps of Cinnamon Plus Spice (Pampered Chef blend, includes cinnamon, nutmeg, allspice, cloves, ginger and orange peel, look for a comparable blend in your local store)

Make the pudding mix using only 3 cups of cold milk. Stir in pumpkin puree and Cinnamon Plus Spice (or comparable spices) and mix until well blended. Carefully fold in the Cool-Whip and chill until set.

Serve in small dishes, sprinkle with a little cinnamon-sugar and add a ginger snap for a fabulous treat. It can also be made as a Pumpkin Mousse Pie by pouring the mousse into a graham cracker crust.

Enjoy!!!

~KG