Easy Pumpkin Mousse
If you love pumpkin pie but don’t have time to bake, or simply want something lighter, this easy pumpkin mousse recipe is about to become your new fall favorite.
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Servings: 6
Calories: 564kcal
Equipment
- Hand held mixer
- Mixing bowl
- Mixing spoon
Ingredients
- 1 pint Heavy Whipping Cream
- 1/4 cup brown sugar
- 15 ounces Pumkin Puree canned or homemade
- 8 ounces Cream Cheese softened
- 3/4 cup brown sugar
- 1/2 cup half and half
- 1 tablespoon Pumpkin Spice Mix
- 1 teaspoon vanilla extract
Optional Toppings:
- 5 Gingersnap Cookies
Instructions
Make Whipped Cream Topping:
- In a large bowl combine the heavy cream and 1/4 cup of brown sugar. Mix until the sugar is dissolved. Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size and is light and fluffy. Cover with plastic wrap and place in the refrigerator until ready to use.1 pint Heavy Whipping Cream, 1/4 cup brown sugar
Make Pumpkin Mousse:
- In a large mixing bowl combine the brown sugar and half and half. Mix until the sugar is dissolved. Add in the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract. Mix with the hand mixer until the ingredients are well blended and creamy.15 ounces Pumkin Puree, 8 ounces Cream Cheese, 3/4 cup brown sugar, 1/2 cup half and half, 1 tablespoon Pumpkin Spice Mix, 1 teaspoon vanilla extract
- Cover and place in the refrigerator to chill for at least 1 hour.
- To serve, remove from refrigerator and top with whipped cream and a gingersnap or other toppings of your choice. Enjoy!5 Gingersnap Cookies
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 54g | Protein: 7g | Fat: 37g | Sodium: 213mg | Fiber: 0.5g
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