Pumpkin Mousse Recipe
Pumpkin mousse is a rich, creamy, light and airy no bake pumpkin dessert. This pumpkin mousse recipe is easy to make with a handful of simple ingredients and makes the perfect dessert for fall and holiday gatherings.
Equipment
- 4 - 6 6 - 8 oz. cups or serving bowls
- 1 stand mixer with paddle and whisk attachments or electric hand mixer with beaters
Ingredients
- 2 cups (480 ml) cold heavy cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 8 oz. (226 g) cream cheese, room temperature
- ¾ cup (150 g) light brown sugar
- 1 teaspoon vanilla extract
- 1 - 2 teaspoons pumpkin spice
- 15 oz. canned pumpkin puree
Instructions
- Add the heavy cream, powdered sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute, then increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Transfer the whipped cream to another bowl and set aside for now.2 cups (480 ml) cold heavy cream, ½ cup (60 g) powdered sugar, 1 teaspoon vanilla extract
- Add the cream cheese to the cleaned out bowl used to make the whipped cream. Using the paddle attachment mix the cream cheese with light brown sugar, vanilla extract and pumpkin spice until smooth and well combined. Mix in the pumpkin puree on low until smooth and well combined. There shouldn’t be any lumps of cream cheese.8 oz. (226 g) cream cheese, room temperature, ¾ cup (150 g) light brown sugar, 1 teaspoon vanilla extract , 1 - 2 teaspoons pumpkin spice, 15 oz. canned pumpkin puree
- Add about ¾ of the whipped cream into the pumpkin cream cheese mixture. Reserve the remaining whipped cream to top the mousse before serving. Gently hold the whipped cream into the pumpkin filling using a large flexible silicone spatula or spoon.
- Transfer the pumpkin mousse filling into dessert cups. Top the mousse with the reserved whipped cream. Transfer the pumpkin dessert to the fridge to set for at least 1 - 2 hours.
- Right before serving, top with mousse with chopped pecans or walnuts or crushed graham crackers or gingersnaps and a dusting of cinnamon.
Notes
Serve: Make sure the mousse is completely covered with plastic wrap or in an air tight container. Store in the fridge for up to 2 days. This mousse pumpkin dessert tastes best if enjoyed within 1 - 2 days of being made. If you plan on storing the pumpkin mousse to serve more than 1 - 2 hours after making the mousse, wait to top with whipped cream.
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