Easy Pumpkin Mousse Recipe
Light, fluffy pumpkin mousse with warm spice and vanilla. No baking required—stir, whip, and chill.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup heavy whipping cream cold
- 6 oz softened cream cheese room temperature
- 1 cup pumpkin puree
- 0.5 cup confectioners’ sugar
- 2 tbsp packed light brown sugar
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 0.125 tsp fine sea salt
- 0.25 cup crushed gingersnap cookies optional, for topping
Instructions
Preparation Steps
- Whip the cold heavy cream to medium peaks; set aside.
- Beat the softened cream cheese until smooth and fluffy.
- Mix in pumpkin puree, confectioners’ sugar, brown sugar, pumpkin pie spice, vanilla, and salt until creamy.
- Fold in the whipped cream gently in two additions until light and airy.
- Spoon into cups, top with gingersnap crumbs if using, and chill at least 30 minutes.
Notes
Variation: Stir in 1 tbsp maple syrup or a splash of bourbon for a richer finish. Serve topped with crushed gingersnaps or toasted pecans. Make ahead: Cover and refrigerate up to 2 days; add toppings just before serving.
This recipe is an original creation inspired by classic Easy Pumpkin Mousse Recipe flavors. All ingredient ratios and instructions are independently developed.