pumpkin spice mousse

For the pumpkin purists out there. You’re probably on pumpkin overload by now. It’s amazing how many pumpkin dishes are featured this time of year. You know the ones …pumpkin pasta, pumpkin bread, pumpkin soup. This one is simply fluffy pumpkin at its best. That’s why I had to share just one more.

pumpkin spice mousse

I love the way this dessert comes together in a matter of minutes. You’ll start off by heating the spiced pumpkin puree on the stovetop. Once it is heated through and somewhat thickened, the cream cheese and vanilla are added.

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When the mixture is smooth and well-blended, the sweetened condensed milk is added. 

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At this point, place the bowl in the fridge to speed up the cooling process. In the meantime, grab your electric mixer and beat the heavy cream until peaks begin to form.

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The whipped cream is folded into the cooled pumpkin mixture. Like I said …pretty darn easy and quick, right? This can be served as it is but I would highly recommend that you take it to the next level. Spoon the mousse into 4-ounce jars and top each off with some whipped cream and ginger cookie crumbles. A quick note on those…

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Place a few broken up cookies in a small plastic bag. Using a wooden mallet or a rolling pin, break up the cookie pieces so that they become very small crumbs. If you don’t happen to have ginger cookies on hand, any crispy variety will do …vanilla or dark chocolate would be yummy. It’s all about adding some texture to your creation.

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pumpkin spice mousse

Adapted from a recipe featured in Good Housekeeping

This light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.

Servings 10 to 12 servings
Author Rosemary Stelmach


  • 1 (15-ounce) can pure pumpkin puree
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • kosher salt
  • 3 ounces cream cheese, cubed
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened condensed milk
  • 2 cups heavy cream, cold
  • whipped cream & crushed ginger cookies, for serving


  1. In a medium saucepan, combine the pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes. 

  2. Remove from heat and stir in the cream cheese and vanilla until smooth. Transfer to a large bowl, then stir in the condensed milk. Let cool completely.

  3. Using an electric mixer, beat the heavy cream until medium peaks form. Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.

  4. If desired, spoon into 4-ounce jars. Serve topped off with whipped cream and crushed ginger cookies.

pumpkin spice mousse

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