The Perfect Whipped Pumpkin Mousse in 10 Minutes Recipe
Introduction
Looking to treat your family to a mouth-watering dessert without spending hours in the kitchen? This whipped pumpkin mousse is a creamy, spiced delight that comes together in under 10 minutes. Perfect for fall gatherings, it combines the warm flavors of pumpkin and pumpkin pie spices with a light, fluffy texture.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 teaspoon cinnamon*
- 1/4 teaspoon ground ginger*
- 1/8 teaspoon allspice*
- 1/8 teaspoon nutmeg*
- 1/8 teaspoon cloves*
- 3/4 cup cold milk
- 1 cup heavy cream (or frozen whipped topping)
- 2 tablespoons confectioners’ sugar
- 1/2 cup crumbled gingersnaps
*Tip: To save time, use 2 1/2 teaspoons of store-bought pumpkin pie spice instead of the individual spices.
Instructions
- Step 1: In a chilled bowl, whip the heavy cream with the confectioners’ sugar for 3-5 minutes until thick and holding soft peaks. Refrigerate until ready to use. (Or use thawed Cool Whip to save time.)
- Step 2: Beat the softened cream cheese until fluffy. Add the sugar and continue beating until smooth.
- Step 3: Mix in the pumpkin puree, instant pudding mix, and spices (or pumpkin pie spice) until well combined.
- Step 4: Gradually add the cold milk, beating continuously to incorporate fully.
- Step 5: Gently fold in 1¾ cups of the whipped cream or frozen whipped topping until light and fluffy.
- Step 6: Spoon about ¼ cup of the mousse into six to eight small serving bowls. Sprinkle with crumbled gingersnaps.
- Step 7: Top each serving with the remaining mousse and a dollop of whipped cream. Finish with additional gingersnap crumbs for a crunchy topping.
Tips & Variations
- Use jarred pumpkin pie spice instead of measuring individual spices to save time and simplify the recipe.
- For a lighter version, substitute part of the cream cheese with Greek yogurt.
- Try topping with crushed pecans or toasted coconut instead of gingersnaps for a different texture.
- Make this dessert a day ahead to let the flavors meld and the mousse firm up nicely in the fridge.
Storage
Store leftover pumpkin mousse covered tightly in the refrigerator for up to 3 days. The texture may soften slightly over time, so give it a gentle stir before serving. Reheat is not recommended since this is a chilled dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added sugar and spices which will alter the recipe’s balance. Use plain pumpkin puree for best results.
Is it necessary to make homemade whipped cream?
Homemade whipped cream gives the best texture and flavor, but you can use thawed frozen whipped topping as a convenient shortcut.
PrintThe Perfect Whipped Pumpkin Mousse in 10 Minutes Recipe
This Perfect Whipped Pumpkin Mousse is an easy and delightful no-bake dessert perfect for fall. Bursting with classic pumpkin spice flavors, creamy cream cheese, and topped with whipped cream and crunchy gingersnaps, this mousse comes together in just 10 minutes and makes a wonderful treat for busy evenings or festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Mousse Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup cold milk
Whipped Cream Topping
- 1 cup heavy cream, chilled (or frozen whipped topping, thawed)
- 2 tbsp confectioners’ sugar
Topping
- 1/2 cup crumbled gingersnaps cookies
Instructions
- Prepare Homemade Whipped Cream: Using a chilled bowl, whip the heavy cream for 3 to 5 minutes until it becomes thick and forms soft peaks. Add the confectioners’ sugar and continue whipping until stiff peaks form and the mixture holds its shape. Refrigerate until needed. If short on time, thawed frozen whipped topping can be used as a substitute.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar and continue beating until fully combined and creamy.
- Add Pumpkin and Spices: Mix in the pumpkin puree, instant vanilla pudding mix, cinnamon, ginger, allspice, nutmeg, and cloves. Beat the mixture well to fully incorporate the spices and pudding mix.
- Incorporate Milk: Slowly add the cold milk into the mixture while beating on medium speed until everything is smooth and well combined.
- Fold in Whipped Cream: Gently fold 1¾ cups of the prepared whipped cream into the pumpkin mixture with a spatula, being careful not to deflate the light and airy texture of the mousse.
- Assemble the Mousse: Spoon about 1/4 cup of the pumpkin mousse into six to eight small serving bowls or glasses.
- Add Gingersnaps Topping: Sprinkle a layer of the crumbled gingersnaps over each portion of mousse to add a crunchy texture contrast.
- Finish and Serve: Top with the remaining mousse to fill the bowls. Add a dollop of whipped cream on top, then garnish with more crumbled gingersnaps. Chill in the refrigerator until ready to serve or enjoy immediately.
Notes
- For faster preparation, use pre-packaged pumpkin pie spice (2 1/2 teaspoons) instead of measuring individual spices.
- Use thawed frozen whipped topping as a shortcut for the whipped cream if preferred.
- This dessert is best served chilled but can be eaten immediately after preparation for a softer texture.
- Make-ahead friendly: Prepare the mousse and refrigerate up to a day before serving.
- Crumbled gingersnaps add a delicious crunch but can be substituted with crushed graham crackers or gingerbread cookies.
Keywords: pumpkin mousse, no bake dessert, pumpkin spice mousse, fall dessert, quick pumpkin dessert, whipped pumpkin mousse
