Easy Pumpkin Mousse (Ready-to-Print Version)
Light pumpkin mousse with warm spices and creamy texture, ready in minutes without baking.
# What You’ll Need:
→ Main
01 -
1 cup pumpkin purée (8 fl oz)
02 -
½ cup cream cheese, softened (4 oz)
03 -
½ cup powdered sugar (60 g)
04 -
1 tsp pure vanilla extract (5 ml)
05 -
1 tsp pumpkin pie spice (2 g)
06 -
½ tsp ground cinnamon (1 g)
→ Dairy
07 -
1½ cups cold heavy whipping cream (12 fl oz)
# Step-by-Step Guide:
01 -
In a large mixing bowl, blend pumpkin purée, softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon using an electric mixer on medium speed until smooth and creamy.
02 -
Chill a separate bowl and beaters. Whip cold heavy cream until firm peaks form, being careful not to overwhip to maintain airy texture.
03 -
Gently fold whipped cream into the pumpkin mixture with a rubber spatula until fully incorporated and fluffy.
04 -
Portion mousse into serving dishes, cover, and refrigerate for at least two hours to set.
05 -
Before serving, optionally garnish with a sprinkle of cinnamon, pumpkin pie spice, or dollop of whipped cream for added flavor and presentation.
# Handy Tips:
01 -
Ensure cream cheese is fully softened to avoid grainy texture. Chilling equipment before whipping cream helps achieve stable peaks.
02 -
For dairy-free variation, substitute heavy cream with chilled coconut cream and powdered sugar with maple syrup for a natural sweetness.
03 -
Resting the mousse refrigerated for up to 24 hours enhances flavor melding and texture.