Happy Tuesday y’all! Well, it’s finally October which means it’s officially pumpkin season, woohoo! I’m not sure if I’ve made it very clear how obsessed I am with pumpkin desserts (pretty sure I have) but just in case, now y’all know.
I would like to say, the only area of pumpkin I absolutely do not like are pumpkin spice lattes, I know, I know, sacrilege to all of my basic b’s out there, but seriously y’all, it’s what I would imagine drinking potpourri would be like. Anyways, obviously due to me writing this post, pumpkin mousse is very, very good and now a forever favorite fall recipe for me.
Not only is this mousse insanely light, fluffy and delicious, but also, no bake which is convenient, since as I mentioned last week the weather hasn’t gotten the memo, that it’s not July anymore. I think the best way to describe this mousse, is imagine blending up a pumpkin pie, then adding in cream which tones down the flavor just a bit and then serving it cold. So not my best description to date, but just believe me if you like pumpkin you’re going to love this dessert. I really appreciate you stopping by and I hope you all have a wonderful day!
First, whip your heavy whipping cream, just when it starts to froth then add your powdered sugar…
Then continue whipping up stiff peaks form, set aside…
In another bowl, whip your cream cheese, then add pumpkin puree, vanilla and spices…
Now, add your whipped cream to your pumpkin mousse…
Fold it all in until smooth…
and enjoy!!!
- 1 1/2 Cups of Heavy Whipping Cream.
- 1 Cup of Powdered Sugar.
- 1 Tablespoon of Vanilla.
- 8 Ounces of Cream Cheese, Softened.
- 1 Cup of Pumpkin Puree.
- 2 Teaspoons of Cinnamon.
- 1/2 Teaspoon of Nutmeg.
- Dash of Ginger.
- With a handheld or stand mixer with whisk attachment, beat your heavy cream until it gets a little frothy looking, then add your powdered sugar, then beat until stiff peaks form, set aside in the refrigerator.
- In another bowl with a handheld or stand mixer with paddle attachment, beat your cream cheese until smooth, then add your vanilla, pumpkin puree, cinnamon, nutmeg and ginger, mixing until well combined.
- Now fold the whipped cream into the pumpkin mixture until well mixed and smooth, I recommend chilling for at least an hour before serving, and enjoy!