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Amy’s Pumpkin Mousse



1 block (8 ounces) cream cheese, softened

1/2 cup brown sugar

2 teaspoon vanilla, divided

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 cup canned pumpkin

1 pint heavy cream

1/4 cup powdered sugar

1/2 to 1 cup crushed ginger snap cookies, optional


Use a mixer to beat cream cheese until there are no lumps. Beat in brown sugar until well combined. Mix in 1 teaspoon vanilla, spices and pumpkin until smooth. In another bowl use a mixer to beat heavy cream with remaining 1 teaspoon of vanilla and powdered sugar until stiff peaks. Fold three-quarters of the whipped cream into the pumpkin mixture. Cover and chill until ready to serve. Serve mousse with a large dollop of the remaining whipped topping and top and a sprinkle of pumpkin pie spice or cinnamon.

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