Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!
- 1 8 Ounce Package Cream Cheese, Softened
- 1/4 Cup Sugar
- 1 15 Ounce Can Pumpkin Puree
- 1 3.4 Ounce Package Instant Vanilla Pudding Mix
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Allspice
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cloves
- 1 Cup Whole Milk
- 16 Ounces Heavy Cream
- 1/4 Cup Powdered Sugar
For the Homemade Whipped Cream
Put a large mixing bowl in the freezer to chill.
Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
For the Pumpkin Mousse
Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
Slowly add in the milk, beating as you add it in.
Next,, fold in 1 3/4 cups of the whipped cream.
Spoon 1/2 cup of pumpkin mousse into six small bowls.
Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
Refrigerate until ready to serve.
Calories: 340kcal, Carbohydrates: 18g, Protein: 2g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 107mg, Sodium: 48mg, Potassium: 110mg, Sugar: 15g, Vitamin A: 24.1%, Vitamin C: 0.5%, Calcium: 9.8%, Iron: 0.2%