The Best No-Bake Pumpkin Mousse Dessert Ever!

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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:

  1. Whip ¾ cup heavy cream, ½ tsp vanilla, 2 tsp powdered sugar until stiff peaks form.
  2. Transfer to a bowl and set aside.
  3. Combine whipped cream cheese, ½ cup powdered sugar, ½ tsp vanilla, pumpkin puree and pumpkin pie spice. Beat until combined and smooth.
  4. 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:

  1. 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.
  2. 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.
  3. 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!!!

VIABeverley Miles

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