
With the holiday season around the corner, we found an excellent way to WOW your family and guests with this simple no-bake pumpkin mousse. Yum! You only need a few delicious ingredients, two pastry bags, and a good mixing machine —- and you’re ready to make magic.
BETH’S NO-BAKE PUMPKIN CHEESECAKE MOUSSE
Serves 6-8 (depending on size of glass used)
INGREDIENTS:
- ¾ cup Heavy Cream
- ½ tsp Vanilla
- 2 tsp Powdered Sugar
- 8oz Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
- ½ cup Powdered Sugar
- ½ tsp Vanilla
- ¾ cup Pure Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
Topping:
- 1 cup Heavy Cream
- ½ tsp Vanilla
- 1 tbsp Powdered Sugar
- 6 Gingersnap Cookies
Filling Directions:
- Whip ¾ cup heavy cream, ½ tsp vanilla, 2 tsp powdered sugar until stiff peaks form.
- Transfer to a bowl and set aside.
- Combine whipped cream cheese, ½ cup powdered sugar, ½ tsp vanilla, pumpkin puree and pumpkin pie spice. Beat until combined and smooth.
- Transfer the cream cheese mixture into a large bowl. Fold the whipped cream mixture into the cream cheese. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so the filling doesn’t spill out) and pop it in the fridge. Set the bag horizontally on a shelf until ready to serve.
Topping Directions:
- First, clean out mixer bowl to create the whipped topping. Combine 1 cup heavy cream, 1/2 tsp vanilla, and 1 tbsp sugar and transfer into a pastry bag fitted with a small round tip. Affix with the rubber band, as you did with the filling, and place horizontally in the fridge until ready to serve.
- Place 6 store-bought ginger snaps in a re-sealable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep the bag at room temperature until ready to serve.
- When you’re ready to serve, pipe pumpkin mousse filling into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs. Be careful, though. Everyone will want to steal your recipe.
Yum! Yum! Enjoy!!!