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This rich, creamy pumpkin mousse is a fall dessert favorite. It’s beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill. | aheadofthyme.com

Pumpkin Mousse


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free

Description

This rich, creamy pumpkin mousse is a fall dessert favorite. It’s beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill.


Ingredients

  • 8 ounces cream cheesesoftened (1 cup)
  • 3/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice (+ more for topping)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 1/3 cup heavy cream (or whipping cream)
  • 2 tablespoons granulated sugar
  • whipped cream (for topping)

Instructions

  1. In a large mixing bowl, use a hand mixer and beat the cream cheese until light and fluffy, about 1 minute.
  2. Add brown sugar and pumpkin pie spice and continue to beat until light and fluffy and fully blended together.
  3. Add the pumpkin puree and vanilla and mix until combined.
  4. In a medium mixing bowl, whip the cream using your hand mixer set on low-medium speed until you form soft peaks, about 1 minute. Add the granulated sugar and set the mixer to high and continue to whip until you reach stiff peaks, about 1 more minute.
  5. Gently fold the whipping cream mixture into the pumpkin mixture until fully combined with no streaks visible.
  6. Transfer the mousse into individual sized serving cups. You can pipe them to make the transfer easier. At this stage, the mousse will be very soft. Refrigerate for at least 2 hours to let the mousse set. If you have time, leave it overnight.
  7. Serve with a dollop of whipped cream and a sprinkle of pumpkin pie spice on top.

Notes

How to store: Spoon the pumpkin mousse into an airtight container and refrigerate for up to four days. It may lose its shape and “flatten” a little over time, so use it or freeze as soon as possible.

How to freeze: Transfer the leftover mousse into an airtight, freezer safe container or freezer bag and store for 2-3 months. To thaw the mousse, just transfer the bag into the refrigerator and let it thaw for several hours (or overnight) until it’s gone back to its original consistency.

  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: pumpkin mousse, pumpkin mousse cups, no bake pumpkin mousse,