Hi Emilee! We haven’t tried that, so we can’t say for sure! Let us know how it goes if you give that a try 🙂

Hi Cass! Yes, you’ll make two separate amounts of whipped cream, one to gently fold into the filling to make the mousse, and once more to top with. Be sure to read through the instructions completely before beginning, so you know how the recipe will flow. Also check out the pink tip box, above the recipe, for more tips! Happy baking 🙂

Tessa typically uses Libby brand – learn more in her pumpkin article here!

Hi Grace! Allspice is not actually a blend of spices, but rather a spice from a type of berry all on its own! I would recommend pre-measuring out the spices and taking a tiny container or small ziptop bag, to avoid having to purchase all these spices while travelling. Alternatively, pumpkin spice (which typically contains cinnamon, ginger, nutmeg, allspice, and cloves) could probably be used in the place of these spices. We haven’t tried that, but it should work just fine. I hope that helps! Happy baking 🙂

Hi Kristen! We haven’t tried anything but cream cheese, but I’m not sure that pudding would work. You really can’t taste the cream cheese, if that helps – it just gives the mousse a nice texture and structure. I hope that helps! Happy baking 🙂