Print

Print Recipe

A light and airy no bake mousse combining creamy pumpkin and cream cheese with warm fall spices, topped with cinnamon whipped cream. Perfect for enjoying pumpkin pie flavors without heating up the kitchen.

Ingredients

Scale
  • 1 1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 6 ounces full-fat cream cheese, softened and cut into blocks
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • Optional: 1/2 cup crushed gingersnaps (to line bottoms of serving cups, add just before serving to avoid sogginess)

Instructions

  1. Soften cream cheese to room temperature and keep heavy whipping cream cold.
  2. Chill mixing bowl and whisk/beaters.
  3. Pour cold heavy whipping cream into chilled bowl and whip on high until frothy and beginning to thicken (about 1-2 minutes).
  4. Add powdered sugar and vanilla extract; continue whipping until soft peaks form.
  5. Scoop out 1 cup of whipped cream into a small bowl and set aside for topping; leave remaining whipped cream in main mixing bowl.
  6. Without cleaning bowl, add cream cheese chunks and beat on medium speed until smooth and lump-free.
  7. Add canned pumpkin purée, ground cinnamon, nutmeg, ginger, and ground cloves; mix until fully combined, scraping down sides as needed.
  8. Gently fold remaining whipped cream (except reserved cup) into pumpkin-cream cheese mixture until smooth and light.
  9. Optionally, divide crushed gingersnaps among bottoms of 4-6 serving cups just before filling.
  10. Spoon or pipe mousse into prepared cups.
  11. Top each serving with reserved whipped cream and sprinkle with a little ground cinnamon.
  12. Chill mousse cups in the refrigerator for at least 1 hour before serving.

Notes

Keep cream cheese softened to room temp for smooth mixing, and keep heavy cream cold for best whipping results., Stop whipping cream at soft peak stage for light texture., Gently fold whipped cream to maintain airiness and avoid dense mousse., Use canned pumpkin purée (not pre-spiced pie filling) for control over sweetness and spice balance., Add crushed gingersnaps or other crumb bases just before serving to prevent sogginess., For a firmer mousse texture, consider using dissolved or instant gelatin, but this may alter mouthfeel., Dairy-free version: Use whipped full-fat coconut cream and dairy-free cream cheese; texture and flavor will differ., Flavor variations include swapping powdered sugar for maple syrup, mascarpone for cream cheese, or adding bourbon/spiced liqueur for an adult twist., Store leftovers covered in refrigerator for up to 48 hours; do not freeze, as texture degrades.

Nutrition

Find it online: https://gingerbaking.com/no-bake-pumpkin-cheesecake-mousse/