Pumpkin Cheesecake Mousse
Ingredients
- 8 ounces cream cheese softened
- ¾ cup pumpkin purée not pie filling
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional Toppings
- Crushed graham crackers or gingersnaps
- Caramel sauce
- Chopped pecans or walnuts
- Extra whipped cream
- Cinnamon or nutmeg
Instructions
- Beat cream cheese until completely smooth
- Add powdered sugar and mix until creamy
- Beat in pumpkin purée, vanilla, spices, and salt until combined
- In a separate bowl, whip heavy cream to soft peaks
- Add powdered sugar and vanilla, beating to medium peaks
- Fold one-third of whipped cream into pumpkin mixture to lighten
- Gently fold in remaining whipped cream until smooth and airy
- Spoon or pipe into dessert cups
- Chill before serving
Notes
Use fully softened cream cheese for a lump-free mousse
Fold gently to keep the texture light
Chill overnight for best flavor
Add crunchy toppings just before serving