This incredibly easy, no-bake Pumpkin Mousse recipe is made with 9 simple pantry ingredients and ready - from prep to finish - in 10 minutes or less! This pumpkin dessert is fluffy, rich, impossibly creamy and just melts-in-your mouth! Plus, it's bursting with plenty of real pumpkin flavor and cozy, warming spices! You can serve this mousse in individual glasses, an elegant trifle dish, or as a no-bake mousse pie! This simple, yet impressive homemade mousse is perfect for every occasion - from weekday treats with the family to Thanksgiving dessert! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Keyword: cheesecake, cream cheese, mousse, no bake, pumpkin
8ouncesFull-Fat Cream Cheese Block – softened to room temperature
8OuncesPumpkin Puree – NOT Pumpkin Pie Filling (1 cup)
½CupLight Brown Sugar – packed
1tspPure Vanilla Extract
1 1/2tspPumpkin Pie Spice
3CupsCool Whip– DIVIDED & Thawed (8-ounce tub)
Optional Toppings: Gingersnap Cookies or Graham Crackers – finely crushed; Chocolate Shavings (See post for full list of toppings!)
Beat cream cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until very smooth and creamy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
Add pumpkin + sugars: Add the pumpkin puree, brown sugar and confectioner’s sugar to the bowl. Beat on medium-high speed until well combined, about 3 minutes.
Add flavorings: Add the vanilla, pumpkin pie spice, cinnamon and salt to the bowl. Beat on medium-high until creamy and smooth; making sure no lumps of cream cheese remain – if so, continue beating!
Fold in whipped cream: Add 2 cups of the whipped topping to the bowl. Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture until well combined. Make sure you fold gently so you don’t deflate the whipped topping! Gently fold until the topping in completely combined and no streaks of cream remain.
Serve or Store: Either transfer the mousse to a piping bag or gently scoop the mousse into serving cups, glasses or a trifle dish. Top with remaining whipped topping and whatever toppings you love! Serve immediately and enjoy! Storage: Alternately, you can cover the mixing bowl tightly with plastic wrap and store in the refrigerator for several days.
Homemade Whipped Cream Substitute for Cool Whip: You can make your own whipped cream if you prefer! Make sure your bowl and beaters are cold for the best results. In a COLD bowl, beat 1 1/2 cups of heavy whipping cream and 3 TBS of confectioner’s sugar until firm peaks form. You should end up with 3 cups of homemade whipped cream.
Serving: Please see the post for a full list of serving and topping ideas!
Storage: Cover the bowl of mousse tightly with plastic wrap or transfer any leftovers to an airtight container. Mousse will keep in the refrigerator for up to 4 days.
Recipe Serves: 10-12Nutritional information is an approximation based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.