If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect 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

Pumpkin Mousse

(8 ounces) cream cheese, softened

sugar

(15 ounces) solid-pack pumpkin

vanilla pudding mix

pumpkin pie spice

2% milk

gingersnaps, divided

Whipped cream, optional

Made today for Thanksgiving alternative to pumpkin pie. Taste so good!!! I did have to add more pumpkin spice before adding whip cream (personal preference) Did replace ginger snap cookies with slight crumbled cinnamon gram crackers, but added just before serving so not to get soggy. Great lite dessert.

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

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.)

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.

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.

When my 10 year old went to make this we found we were out of vanilla pudding mix.  We substituted with cheesecake pudding mix and it was delicious!

Never had anything so good that was so easy to make.  Will be a holiday staple in our home for many years to come.

Excellent! I served it in a hollowed out pumpkin.It was a big hit at Thanksgiving.

A family favorite.. great with vanilla wafers and use as a dip

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

I had a crew to feed & I had forgot to prepare a dessert!  I turned to this recipe & it saved the day.  I didn't even have time to chill it, but they ate it up anyway!  It was quick, easy, & very tasty!K.V.

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

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.

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

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?

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.

I used 1/3 less fat cream cheese, 1% milk, and lite frozen whipped topping.  It was very good!

Tasted it before adding the whipped topping and it was wonderful--used the whipped topping as a topping for those desiring it.  Made with Almond milk and sugar-free butterscotch pudding because I didn't have vanilla--great additional flavor.

pumpkin mousse

Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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