Name: Easy Pumpkin Mousse Delight Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree, unsweetened; 1 cup heavy whipping cream, chilled; 1/2 cup granulated sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1 cup cream cheese, softened to room temperature

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Introduction

This Easy Pumpkin Mousse Delight is a light and creamy dessert perfect for fall gatherings or whenever you’re craving a sweet, pumpkin-flavored treat. It comes together quickly with simple ingredients and offers a smooth, airy texture that everyone will love.

A clear glass holds a dessert with three visible layers. The bottom layer is crumbly and brown, looking like crushed cookies or graham crackers. Above it, a thick, smooth orange layer fills most of the glass, appearing creamy and dense. On top, a generous swirl of white whipped cream is neatly piped, dusted lightly with a fine brown powder, likely cinnamon or nutmeg. The background shows a blurred second dessert of the same kind, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pumpkin puree, unsweetened
1 cup heavy whipping cream, chilled
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup cream cheese, softened to room temperature

Instructions

Step 1: In a chilled mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Keep the bowl and beaters cold for best results.
Step 2: In a separate bowl, use a hand mixer to blend the softened cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until completely smooth.
Step 3: Gently fold the whipped cream into the pumpkin mixture using a spatula. Fold slowly to maintain the mousse’s fluffiness and aeration.
Step 4: Spoon the mousse evenly into individual serving dishes or a large bowl. Cover and refrigerate for at least 1 hour to allow flavors to develop and the texture to set.
Step 5: Just before serving, garnish with a sprinkle of pumpkin pie spice or add a dollop of extra whipped cream if desired.

Tips & Variations

For a spicier mousse, add a pinch of ground cinnamon or nutmeg along with the pumpkin pie spice.
Use Greek yogurt instead of cream cheese for a lighter version with a slight tang.
To enhance sweetness, you can substitute half the granulated sugar with brown sugar for a richer flavor.
If you prefer, fold in some crushed gingersnap cookies on top before serving for added texture and crunch.

Storage

Store the pumpkin mousse covered in the refrigerator for up to 3 days. When ready to serve, you can give it a gentle stir if it has settled. For best texture, consume chilled—reheating is not recommended as it can break down the mousse.

How to Serve

The image shows a dessert in a clear glass with three visible layers. The bottom layer is a crumbly, light brown crust made of crushed cookies. The middle layer is thick, smooth, and light orange, looking creamy and airy. The top layer is a large swirl of white whipped cream, sprinkled with small pieces of crushed cookies that add texture and color contrast. The glass sits on a white marbled surface, and more similar glasses are in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin mousse ahead of time?

Yes, this mousse can be made up to 24 hours in advance and kept refrigerated. The flavors will meld nicely, and the texture will remain light and creamy.

Can I use fresh pumpkin instead of canned pumpkin puree?

You can, but fresh pumpkin should be cooked and pureed beforehand. Make sure it is well drained and smooth to avoid excess moisture, which could affect the mousse’s texture.