Pumpkin Cheesecake Mousse
1 package (4-serving size) fat-free sugar-free instant cheesecake pudding mix
3/4 cup unsweetened vanilla almond milk
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups sugar free whipped topping thawed
1) In a large bowl, whisk the pudding mix and milk until slightly thickened.
2) Add pumpkin, cinnamon, ginger, and clove and whisk until well blended.
3) Fold in whipped topping.
4) Pour 1/2c of mousse into 8 serving dishes.
5) Chill for 30 min before serving.