A pumpkin mousse parfait that is warmly spiced and studded with crunchy gingersnap bits comes together quickly here for an easy and cozy dessert. Cream cheese and instant pudding provide a decadent mousse texture without the fuss of making a custard. Canned pumpkin and baking spices make this mousse taste like pumpkin pie in a dish.
Pumpkin Mousse Ingredients
- Cream cheese: Softened, tangy cream cheese is beaten until smooth with other ingredients to make the base of this mousse.
- Sugar: Granulated sugar adds a subtle sweetness.
- Canned pumpkin: A single can of solid-pack pumpkin (not pumpkin pie filling) adds earthy sweetness and a distinctive orange hue to this mousse.
- Instant vanilla pudding mix: Pudding mix allows this pumpkin mousse to set in a flash.
- Pumpkin pie spice: The warm autumnal mix of cinnamon, nutmeg, cloves and ginger makes this mousse as cozy as your favorite sweater.
- Milk: Cold milk adds liquid to the thick pudding mixture to make it just the right texture.
- Whipped topping: A dessert topping such as Cool Whip makes this pumpkin mousse a cinch to put together.
- Gingersnaps: Warm, spicy gingersnaps (either leftover homemade or store-bought) are crumbled and layered in between and on top of mousse.
- Additional whipped cream: For serving, add a dollop of more whipped topping or homemade whipped cream.
Directions
Step 1: Mix up mousse
In a big bowl, beat the cream cheese and sugar until smooth. Stir in the canned pumpkin, pudding mix and pumpkin pie spice. Gradually add milk and fold in the whipped topping.
Step 2: Layer with gingersnaps and chill until ready to serve
Spoon 1/4 of the mousse into 8 serving dishes. Crumble the gingersnaps and sprinkle half over the mousse. Top with the remaining mousse and chill until ready to serve. Just before enjoying, top with more gingersnaps and whipped cream.
Pumpkin Mousse Variations
- Terrific toppings: While whipped cream and gingersnaps are a simple and delicious topping, feel free to get creative here. Some chopped pecans or a drizzle of salted caramel would also be dreamy.
- Make one large mousse: If you aren’t sure how many people you’re serving or you don’t have enough dessert dishes, layer the mousse and gingersnap crumbles into an 8 x 8 baking dish and chill. You can add toppings in the baking dish, or scoop the mousse into bowls and top individually.
- Lighten it up: Use light cream cheese or light whipped topping. The texture and taste will be slightly different, but still delicious.
How to Store Pumpkin Mousse
Leftover pumpkin mousse can be stored covered in the refrigerator for three to four days.
Can I make pumpkin mousse ahead of time?
You can mix up and chill the mousse in its bowl for three to four days ahead of time. When ready to serve, layer in dishes with gingersnaps and top any way you want.
Pumpkin Mousse Tips
What’s the best way to fold in an ingredient?
Folding can be tricky, as the idea is to do it gently and preserve the integrity of the ingredient to keep it light and fluffy. Use a flat silicone spatula to lightly scrape the whipped cream over the top of the mousse, then softly cut through it to the bottom, lifting the pudding on top of the cream. Continue gently with this over-under motion until the two are just combined.
Can I use homemade whipped cream in place of store-bought whipped topping?
Yes, homemade whipped cream will work well. The mousse might be slightly softer depending on how much you whip the cream.
Does pumpkin mousse have to be chilled before serving?
Pumpkin mousse will get firmer if you chill before serving, but if you don’t have time, that’s OK. The cream cheese and whipped topping combine with the pudding to give the mousse a stable texture right away.
