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Pumpkin Mousse


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  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package instant vanilla or butterscotch pudding mix
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup cold milk
  • 1 small tub of cool whip
  • Gingersnap Cookies



Step 1

Begin by creaming a package of cream cheese in the mixer for about 3 minutes.
Add a 1/3 cup of sugar and a teaspoon of vanilla.
Mix until the consistency is even.
Add 15oz of canned pumpkin.
Mix until combined.
Add 1 Tablespoon of pumpkin pie spice, a 3.4oz package of vanilla or butterscotch pudding and 1 cup of milk.
Mix for another 3 minutes until consistency thickens.

Remove from mixer and use spatula to fold an 8oz. tub of cool whip into the pudding mixture.
Add a spoonful of pumpkin mousse to your dessert dishes, a tablespoon of crushed gingersnap cookies, followed by another spoonful of pumpkin mousse.

Refrigerate until ready to serve.


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