I had a wonderful pumpkin mousse at a potluck. Never could find the maker, so came home and created my own.
I used a box of vanilla instant pudding, made with only 1 C. milk to set up the pumpkin. Add about a cup of the canned pumpkin, pie seasoning to taste (cinnamon, nutmeg, allspice, cloves. Takes more than you think it will.) Beat smooth with mixer. Fold in a regular size bowl of thawed whipped topping. Stir gently 'til combined. Serve in a hollowed out small pumpkin lined with plastic wrap or a fall looking dish. Chill to thicken. I serve gingersnaps on the side, and dip them in the mousse. You can use sugar free pudding and whipped topping if you wish to make low cal. Low fat milk for the pudding.