Easy Pumpkin Mousse with Brown Sugar Whipped Cream
An easy no-bake pumpkin mousse made with pumpkin puree, cream cheese, warm pumpkin spice, and brown sugar whipped cream. It takes about 10 minutes to prepare, then chills until ready to serve.
Servings 4
Ingredients
For the pumpkin mousse:
- 1 pint heavy whipping cream
- 6 tablespoons brown sugar divided
- 1 15- ounce can pumpkin puree not pumpkin pie filling
- 1 8- ounce block cream cheese softened
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ⅓ cup half-and-half
For the cinnamon sugar:
- 1 teaspoon ground cinnamon
- 1 teaspoon white granulated sugar
Optional for serving:
- Gingersnap cookies
Instructions
- In a large bowl, beat the whipping cream with a hand mixer until stiff peaks form and the cream has roughly doubled in volume.
- Add 2 tablespoons of brown sugar and continue beating until light and fluffy. Cover and refrigerate until ready to use.
- In a separate large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree and remaining brown sugar. Mix until well combined.
- Add the pumpkin pie spice, vanilla extract, and half-and-half. Beat until smooth.
- Taste and add a little more brown sugar if you prefer a sweeter mousse.
- Spoon the pumpkin mousse into four serving bowls. Cover and refrigerate for at least 1 hour.
- To make the cinnamon sugar, stir the cinnamon and white sugar together in a small bowl.
- Top each serving with brown sugar whipped cream and sprinkle with cinnamon sugar. Serve with gingersnap cookies if desired.
Notes
Pumpkin mousse can be made up to one day ahead. Store leftovers covered in the refrigerator for up to three days. Freezing is not recommended because the texture may change.