Pumpkin Mousse
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Looking for a sweet taste of fall without turning on the oven? This creamy pumpkin mousse comes together in minutes—light, fluffy, and full of cozy spice that’ll make you want seconds. It’s the perfect make-ahead dessert for company (or just for you!).
Ingredients:
Directions:
How to Store
Cover and refrigerate leftover mousse for 3–4 days — if it lasts that long!
This recipe was sourced from Taste of Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Taste of Home
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- 1 cup cold 2% milk
- 1-3/4 cups whipped topping
- 24 gingersnaps, divided
- Whipped cream, optional
Directions:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin, pudding mix, and pumpkin pie spice; mix well.
- Gradually beat in the milk, then gently fold in the whipped topping.
- Spoon about 1/4 cup of mousse into each of eight serving dishes.
- Crumble 16 of the gingersnaps and sprinkle over the mousse. Top each with the remaining mousse.
- Refrigerate until ready to serve. Just before serving, top with whipped cream and a few extra crushed gingersnaps for crunch.
How to Store
Cover and refrigerate leftover mousse for 3–4 days — if it lasts that long!
This recipe was sourced from Taste of Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
