Pumpkin Mousse (GFCF)

 2 small packages of instant vanilla pudding
 1-1/2 cups milk substitute (soy, rice, hemp, almond, etc.)
 1/2 teaspoon pumpkin spice
 15 ounce can pumpkin puree
 8 ounces of Cool Whip
 
 1.  Make pudding first according to package directions
      (I use less milk when using a milk substitute, as it does not thicken as well)
  2,  Fold in remaining ingredients.
  3.  Refrigerate 1-2 hours, serve, and enjoy!

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This site was last updated 11/10/07