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Easy No-Bake Pumpkin Mousse

Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 servings

Ingredients

For the Mousse

  • 1 cup pumpkin puree blotted, not pie filling
  • 8 oz cream cheese room temperature
  • ¾ cup powdered sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 ½ cups cold heavy whipping cream

For Serving

  • whipped cream for topping
  • ground cinnamon for dusting
  • crushed gingersnaps optional

Instructions

Make the Mousse

  • Beat the cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla together until completely smooth and lump-free.
  • In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
  • Fold the whipped cream into the pumpkin base in two or three additions, gently, until no streaks remain.
  • Spoon or pipe the mousse into individual glasses and chill for at least 2 hours.

Serve

  • Just before serving, top each glass with whipped cream and a dusting of cinnamon. Add crushed gingersnaps if you like a little crunch.

Notes

  • Blot the pumpkin. Press the puree with paper towels first for a firmer mousse.
  • Whip to stiff peaks. Under-whipped cream is the top cause of a runny mousse.
  • Room-temp cream cheese. It beats smooth with no lumps.
  • Make ahead. Keeps covered in the fridge up to 2 days; add toppings before serving.