Easy Pumpkin Mousse Recipe
Light, creamy, and full of pumpkin spice, this easy pumpkin mousse recipe can be ready whenever the mood strikes! It makes the perfect no-bake Thanksgiving dessert too!
Equipment
- 1 electric mixer
- 2 mixing bowls
- 5 dessert cups
- 1 sifter
Ingredients
- 1 cup whipping cream
- 8 ounces cream cheese, room temperature
- 1 cup confectioners sugar, sifted to remove lumps
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- ½ teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whip cream until stiff peaks form. Set aside in the refrigerator.
- In a second large mixing bowl, beat cream cheese with icing sugar until light and fluffy, about 3 minutes. Add pumpkin puree, spices and vanilla and beat until well blended, about 2 minutes.
- Add whipped cream to the pumpkin cream cheese mixture and fold in gently with a rubber spatula just until combined. Transfer to dessert dishes and refrigerate until ready to serve.
Notes
The number of servings will depend on the size of your dessert cups. I am able to get 5 servings.
Keep leftovers refrigerated for up to 3 days.
Serve with additional whipped cream and a ginger cookie.
If making a day ahead, store covered in the refrigerator until ready to serve, then transfer to dessert cups and garnish as desired.
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