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The Perfect Whipped Pumpkin Mousse in 10 Minutes Recipe

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★★★★★

4.7 from 139 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Milk: Slowly add the cold milk into the mixture while beating on medium speed until everything is smooth and well combined.
  5. 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.
  6. Assemble the Mousse: Spoon about 1/4 cup of the pumpkin mousse into six to eight small serving bowls or glasses.
  7. Add Gingersnaps Topping: Sprinkle a layer of the crumbled gingersnaps over each portion of mousse to add a crunchy texture contrast.
  8. 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

Find it online: https://dinewithlily.com/the-perfect-whipped-pumpkin-mousse-in-10-minutes-recipe/