Description
Indulge in the creamy, spiced goodness of Pumpkin Mousse, a delightful fall dessert that’s perfect for Thanksgiving or any autumn gathering. This no-bake recipe combines velvety pumpkin with warm spices and a hint of sweetness, all topped with a dollop of whipped cream and crunchy gingersnaps.
Ingredients
Main Ingredients:
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1 1/4 cups heavy whipping cream (cold)
- 4 ounces cream cheese (softened)
Optional for Garnish:
- Whipped cream
- Crushed gingersnaps
Instructions
- Prepare Pumpkin Mixture: In a large mixing bowl, combine pumpkin purée, sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Beat until smooth.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until fluffy, then blend it into the pumpkin mixture.
- Whip Heavy Cream: In a chilled bowl, whip cold heavy cream until stiff peaks form.
- Combine: Gently fold whipped cream into the pumpkin mixture until smooth.
- Chill and Serve: Spoon mousse into serving dishes, chill for at least 2 hours. Top with whipped cream and crushed gingersnaps before serving.
Notes
- For a lighter texture, you can use a whipped topping instead of fresh whipped cream.
- This mousse can be made a day ahead and stored in the fridge.
