Irresistibly Creamy Pumpkin Mousse for Effortless Fall Indulgence

This Pumpkin Mousse is a no-bake dessert that's light, airy, and perfect for fall gatherings.

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Prep Time 10

Chilling Time 2

Total Time 2 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mousse

8 ounces Cream Cheese softened
1 cup Sugar adjust according to taste
15 ounces Canned Pumpkin
1 package Instant Vanilla Pudding Mix
1 teaspoon Pumpkin Pie Spice can substitute with cinnamon, ginger, and nutmeg
1 cup Cold 2% Milk any type of milk can be used
1 cup Whipped Topping homemade can be used

For the Crunch

16 pieces Gingersnaps gluten-free optional
1 cup Whipped Cream optional for serving

Equipment

Electric mixer
Large mixing bowl
Flat silicone spatula

Method

Step-by-Step Instructions for Pumpkin Mousse

In a large mixing bowl, beat softened cream cheese with sugar using an electric mixer until smooth.
Add canned pumpkin, instant vanilla pudding mix, and pumpkin pie spice. Blend on medium speed until fully combined.
Gradually pour in cold milk while continuously mixing on low speed until thickened and smooth.
Gently fold in whipped topping until just combined.
Spoon the mixture into serving dishes and smooth the top.
Crumble gingersnaps and sprinkle over mousse layer in each dish.
Top with remaining mousse mixture, smoothing the top again.
Refrigerate for at least 2 hours. Before serving, add whipped cream and sprinkle with gingersnap crumbles.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 0.5mg

Notes

Mousse can be prepared up to three days in advance. Store leftovers in an airtight container for up to 3-4 days for optimal freshness.

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