fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin mousse parfait with a dollop of whipped cream, a gingersnap cookie and cookie crumbs.

PUMPKIN MOUSSE


Description

Delicious pumpkin mousse is an impressive no-bake dessert that’s easy to make in just 5 minutes. Refrigerate 2 hours before serving, or up to 3 days. It’s an ideal make-ahead recipe for Thanksgiving Day.


Ingredients

Units Scale
  • 2 cups (very cold) heavy cream, divided
  • 1/4 cup maple syrup
  • 1 1/4 teaspoons pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1/4 teaspoon sea salt
  • 1 cup (cold) whole milk
  • 1 package (3.4 ounces) Jello-brand vanilla pudding mix
  • 4 ounces cream cheese, softened
  • 1 1/4 teaspoons pumpkin pie spice

FOR GARNISHING: whipped cream and ginger snap cookies


Instructions

RECIPE PREP: Chill the metal bowl from a stand mixer and the metal whisk attachment in the freezer for 20 minutes.

  1. Add 1 1/2 cups of heavy cream, maple syrup and vanilla extract to the chilled bowl of a stand mixer with whisk attachment. Beat on medium speed for 2 minutes or until stiff peaks form. Transfer whipped cream to a different bowl and refrigerate. (There’s no need to wash out the metal bowl.)
  2. Add pumpkin puree and softened cream cheese to the metal bowl of the stand mixer. Beat until combined. With the mixer on low speed, slowly add remaining 1/2 cup of heavy cream and the whole milk. Mix to combine.
  3. Sprinkle vanilla pudding mix into the bowl. Whip on medium speed for  2 minutes until or fully incorporated and slightly thickened. Detach the bowl from stand mixer. Add the whipped cream back into the bowl. With a rubber spatula gently fold it into the pudding mixture. It’s important not to stir or mix it.
  4. Spoon pumpkin mousse into parfait dishes, bowls, or small glass jars. For a fancier look, use a piping bag with metal tip. Chill in the fridge for at least 2 hours. Just before serving, crumble gingersnap cookies over the top. Garnish with a dollop of whipped cream and a gingersnap cookie. 

Notes

MAKE-AHEAD THANKSGIVING RECIPE: When stored in a covered container and refrigerated, this dessert will last up to 3 days. But for the best taste and texture, serve and enjoy the mousse within 1 to 2 days. 

  • Prep Time: 5 Minutes
  • Cook Time: 0 Minutes
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Keywords: Pumpkin Mousse, Pumpkin Mousse Recipe, Pumpkin Cheesecake Mousse, Pumpkin Mousse Parfait