Pumpkin Mousse
Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!
Servings 6 Servings
Calories 340kcal
Ingredients
- 1 8 Ounce Package Cream Cheese Softened
- ¼ Cup Sugar
- 1 15 Ounce Can Pumpkin Puree
- 1 3.4 Ounce Package Instant Vanilla Pudding Mix
- 1 Teaspoon Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Allspice
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
- 1 Cup Whole Milk
- 16 Ounces Heavy Cream
- ¼ Cup Powdered Sugar
Instructions
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 ¾ cups of the whipped cream.
- Spoon ½ 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.
Nutrition
Calories: 340kcal | Carbohydrates: 18g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 107mg | Sodium: 48mg | Potassium: 110mg | Sugar: 15g | Vitamin A: 1205IU | Vitamin C: 0.4mg | Calcium: 98mg