Description
A light, airy, and spiced pumpkin mousse that requires no baking. Made with whipped cream and cream cheese, this elegant dessert is ready in 15 minutes of active time and tastes like fall wrapped in a blanket.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (100% pure, not pie filling)
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- Optional toppings: whipped cream, graham cracker crumbs, candied pecans or walnuts, mini chocolate chips
Instructions
- Drain the pumpkin puree: Pour the puree into a fine-mesh sieve or colander lined with a paper towel and let it sit for 10-15 minutes to remove excess liquid. Press gently to help drain, then measure out 1 cup.
- Mix the pumpkin base: In a medium bowl, combine the softened cream cheese, drained pumpkin puree, confectioners’ sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl.
- Whip the cream: In a large, cold bowl, pour the heavy whipping cream. Whip on high speed until stiff peaks form (about 2-3 minutes). Be careful not to over-whip.
- Fold the mixture: Add one-third of the whipped cream to the pumpkin mixture and gently fold in with a spatula to lighten the base. Add the remaining cream and gently fold until just combined and no white streaks remain. Do not overmix.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the mousse to set and flavors to meld.
- Serve: Spoon the mousse into serving glasses or jars. Top with whipped cream, graham cracker crumbs, candied nuts, or a sprinkle of cinnamon. Serve chilled.
Notes
Keep all equipment and cream very cold to ensure the cream whips properly. Draining the pumpkin puree is crucial to prevent a runny mousse. The mousse improves with time and can be made up to 3 days in advance. Do not freeze, as the texture will become grainy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 16
- Sodium: 85
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: pumpkin mousse, fall dessert, no bake dessert, easy pumpkin recipe, creamy pumpkin dessert, gluten-free dessert option