Disclaimer: I was sent free candy corn in order to create this recipe. I was not compensated in any other way and all opinions are my own.
I have always been a huge fan of orange vegetables. I love carrots, squash, sweet potatoes, and of course pumpkins. I love all of the pumpkin recipes that pop up during the fall. Pumpkin bread, pumpkin cookies, pumpkin pie, and on and on. Pumpkiny goodness is everywhere! So, when I found a recipe for pumpkin mousse at my mom’s I knew I had to make it! I decided to tweak the recipe just a bit to gear it towards Halloween, so I added Mini Candy Corn to create Halloween Mousse!
I have to admit that the way this recipe turned out was a happy accident. My idea had been to layer the candy corn and the pumpkin mousse in the glass. I thought it would look nice and the candy corn would add some extra flavor to the mousse, but the layering didn’t work so well. Eventually the mousse filled up every tiny hole that there was covering all of the candy corn up. I had an art teacher say once that there are no mistakes in art because our “mistakes” become part of the art work, and this is totally how I think of what happened to the mousse next. The mousse needs to have some time to set in the fridge (24 hour is best), and while it was setting the mousse drew out the orange coloring from the candy corn and the coloring mixed with the mousse to give it a Halloween orange color. It’s simply perfect for Halloween Mousse!
This recipe is so easy to make and takes up very little of your time. The mousse does need at least 12 hours in the fridge to set though, so you need to make it well in advance of when you plan on serving it. A bonus of this recipe, for those of us on a diet, is that it is possible to make it with very little calories. To keep the calories low buy no fat/no sugar pudding, skim milk, and fat free Cool Whip. Plus the recipe has real pumpkin in it, so it can’t be so bad, right?
Here’s What You Need to Make the Halloween Mousse
- 2 Small packages of vanilla pudding
- 2 Cups of milk
- 1 Small can of pumpkin
- 1 Teaspoon of cinnamon
- 1/2 Teaspoon of ginger
- 1/2 Teaspoon of pumpkin pie spice
- 1 Small container of whipped topping
- 1 Bag of Brach’s Mini Candy Corn
Making the Halloween Mousse is really easy. First you need to mix the packages of the vanilla pudding with the milk in a large bowl. Once it’s mixed place it into the refrigerator to chill until it’s firm (about an hour). Once it has had a chance to firm remove the bowl from the fridge and mix in the pumpkin, cinnamon, ginger, and pumpkin pie spice. Finish up by folding in most of the container of whipped topping, but leave just a little out to top the mousse with.
Once you have everything is mixed together it is time to put the Halloween Mousse into the cups. Tall sundae and dessert cups are, in my opinion, the best to use for this. Fill the cup about half way with the mousse. Then add a layer of mini candy corn. Put a small handful in. At least enough to cover up the mousse. After that fill the jar the rest of the way up with mousse and put a few more pieces of candy corn on top. Then put the cups of Halloween Mousse into the refrigerator to set. You want them in there for at least 12 hours, but the longer they sit the more that the candy corn dye will spread out giving the mousse the nice orange Halloween color. When you’re ready to serve the Halloween Mousse place a small amount of whipped topping on top and scatter a few more pieces of candy corn on it.
- 2 Small packages vanilla pudding
- 2 Cups skim milk
- 1 Small can pumpkin
- 1 Teaspoon cinnamon
- ½ Teaspoon ginger
- ½ Teaspoon pumpkin pie spice
- 1 Small container whipped topping
- 1 Bag Brach's Mini Candy Corn
- Mix vanilla pudding and milk in a large bowl. Chill until firm (about an hour)
- Remove pudding mix from refrigerator and add pumpkin, cinnamon, ginger, and pumpkin pie spice.
- Finish by folding in most of the container of the container of whipped topping (leave about ¼ to ⅓ of the container to top the mousse with).
- Spoon mousse in to sundae and dessert cups. Fill the cup about half way and then add a layer (small handful) of candy corn. Then finish filling the cup the rest of the way with mousse. Add another small layer of candy corn to the top of the mousse. Place in the refrigerator to chill until it's time to serve. Leave in for at least 12 hours, but the longer the better to allow the orange color to set. If possible 24 hours is best.
- When ready to serve remove from refrigerator. Top with whipped topping and sprinkle candy corn on top.
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