Lotus Pumpkin Mousse
Serves: 10-20 servings
  • 24 ounces parve/rich's whip or heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 jar (14 ounces) cookie butter or lotus spread
  • ¾ - 1 cup pumpkin pie filling
  • lotus cookies, crushed, optional
  1. In the bowl of an electric mixer fitted with a whisk attachment, beat whip until completely stiff. Add vanilla and beat to combine.
  2. Remove ⅓ of the whipped cream and set aside.
  3. Add cookie butter and pumpkin to whip in mixer bowl. Beat mixture on medium until combined and mixture is smooth.
  4. Pipe mousse, reserved whipped cream and lotus cookie crumbs into glasses. Store in fridge until ready to serve.
Plan Ahead:
  1. This mousse freezes well.
  2. Variation:
  3. Divide mixture between two graham cracker crusts and freeze. Cut into slices and serve.
Recipe by Overtime Cook at http://overtimecook.com/2018/11/19/lotus-pumpkin-mousse/