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Pumpkin Mousse Recipe

Pumpkin Mousse Recipe

If you've had your fill of pumpkin pie, this cool and creamy mousse is just right for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling YIELD:8 servings

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

Directions

  • 1. In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
  • 2. Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving. Yield: 8 servings.

Reviews for Pumpkin Mousse

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MY REVIEW
angela32
Reviewed Oct. 4, 2017

"Don't leave out the gingersnaps. I'm very particular about my pumpkin desserts and the gingersnaps gave it the extra flavor it needed. I would add more PPS next time, for our tastes."

MY REVIEW
Johnna
Reviewed Dec. 27, 2016

"Very good..put vanilla wafers on bottom & in middle."

MY REVIEW
LeslieH
Reviewed Oct. 20, 2013

"Took it to a potluck and put it in a bowl with the crushed cookies on top. A nice light dessert with great flavour."

MY REVIEW
evileyelver
Reviewed Oct. 19, 2013

"I halved the recipe and used crumbled up cake instead of gingersnaps, my sister said it tasted like pumpkin pie but my brother said it tasted like black licorice, that could have just been the Halloween sprinkles I used.

So it was fine I guess."

MY REVIEW
mom3momjo
Reviewed Oct. 14, 2013

"Can I use butterscotch cook and serve pudding instead of vanilla instant pudding and if so should I cook the pudding with the milk or not first?"

MY REVIEW
KristineChayes
Reviewed Oct. 10, 2013

"I've made other pumpkin mousse recipes over the years; this one was very smooth and tasty, and it couldn't have been simpler to make! I substituted brown sugar for the regular sugar and I used Pumpkin pie Filling I had on hand; as such, I didn't need the pumpkin pie spice or the milk.

I had homemade pound cake cubes in the freezer, which I used instead of the Ginger Snaps. Everyone loved it! Next time, I'll try it with the Ginger Snaps, which I'm sure will be excellent! A definite keeper! - Kristine Chayes, Smithtown, New York"

MY REVIEW
Carrolltown Girl
Reviewed Jan. 6, 2013

"I entered this recipe when our local newspaper requested our favorite fall recipes. The paper come to my house and photographed me for a story they did. Also included the recipe. Several people have made it since and they love it. I am making it again this week. easy to make it a lower calorie dessert too."

MY REVIEW
murrell006
Reviewed Nov. 28, 2012

"A family favorite.. great with vanilla wafers and use as a dip"

MY REVIEW
Queenmumv66
Reviewed Dec. 16, 2011

"Excellent! I served it in a hollowed out pumpkin.It was a big hit at Thanksgiving."

MY REVIEW
aspross
Reviewed Oct. 1, 2011

"SOOOO YUMMY!"

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