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Pumpkin Mousse

If you've had your fill of pumpkin pie, this cool and creamy mousse is just right for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons pumpkin pie spice
  • 1 cup cold 2% milk
  • 1-3/4 cups whipped topping
  • 24 gingersnaps, divided
  • Whipped cream, optional

Directions

  • In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
  • Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

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Reviews

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Average Rating:
  • Melissa
    Dec 3, 2019

    Brought to several family dinners at Thanksgiving this year to rave reviews AND won a dessert contest with this recipe! Based on other reviews, added a bit more pumpkin pie spice and used homemade whipped cream. Gingersnaps a must! Ordered small 4 oz plastic cups (with spoons) from Amazon. These were a hit with everyone. (Even those that do not like pumpkin pie.)

  • Michelle
    Nov 26, 2019

    This is a really good recipe. I made homemade whipped cream and added a little maple syrup and was generous with PPS based on other reviews. I put the crushed gingersnaps on the bottom, then the mouse, whipped cream garnish sprinkled with cinnamon sugar.

  • justmbeth
    Mar 25, 2018

    I made this one year for Thanksgiving when we were eating elsewhere. Just like leftover pumpkin pie.

  • angela32
    Oct 4, 2017

    Don't leave out the gingersnaps. I'm very particular about my pumpkin desserts and the gingersnaps gave it the extra flavor it needed. I would add more PPS next time, for our tastes.

  • Johnna
    Dec 27, 2016

    Very good..put vanilla wafers on bottom & in middle.

  • LeslieH
    Oct 20, 2013

    Took it to a potluck and put it in a bowl with the crushed cookies on top. A nice light dessert with great flavour.

  • evileyelver
    Oct 19, 2013

    I halved the recipe and used crumbled up cake instead of gingersnaps, my sister said it tasted like pumpkin pie but my brother said it tasted like black licorice, that could have just been the Halloween sprinkles I used.So it was fine I guess.

  • mom3momjo
    Oct 14, 2013

    Can I use butterscotch cook and serve pudding instead of vanilla instant pudding and if so should I cook the pudding with the milk or not first?

  • KristineChayes
    Oct 10, 2013

    I've made other pumpkin mousse recipes over the years; this one was very smooth and tasty, and it couldn't have been simpler to make! I substituted brown sugar for the regular sugar and I used Pumpkin Pie Filling I had on hand; as such, I didn't need the pumpkin pie spice or the milk.I had homemade pound cake cubes in the freezer, which I used instead of the Ginger Snaps. Everyone loved it! Next time, I'll try it with the Ginger Snaps, which I'm sure will be excellent! A definite keeper! - Kristine Chayes, Smithtown, New York

  • Carrolltown Girl
    Jan 6, 2013

    I entered this recipe when our local newspaper requested our favorite fall recipes. The paper come to my house and photographed me for a story they did. Also included the recipe. Several people have made it since and they love it. I am making it again this week. Easy to make it a lower calorie dessert too.