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    Home » Dessert » Pumpkin

    Pumpkin Cheesecake Mousse

    Modified: Mar 20, 2024 · Published: Oct 1, 2015 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    This Pumpkin Cheesecake Mousse recipe is a delicious, creamy dessert that is so fun to serve from mini pumpkins! It’s perfect for Thanksgiving dinner.

    Pumpkin Cheesecake Mousse In A Pumpkin

    Have I ever mentioned that fall is my favorite season? Actually, I think that is a pretty common here in Minnesota. Contrary to popular belief, our summers are actually quite hot and humid. By the time fall comes around, we are all ready for the cooler temps. Autumn is beautiful in Minnesota with all the changing leaves.

    On my way to the grocery store the other morning, the sun was still low in the sky, there was fog in all the low places, the leaves on the trees were yellow and orange, the light was golden and it was beautiful out!

    When I got to the grocery store, I found all of the fall produce, outside of the store on display. I spotted some mini pumpkins and thought about how fun they would be to fill with pumpkin cheesecake mousse as a fun, fall dessert. So, today I’m sharing a recipe for Pumpkin Cheesecake Mousse!

    Whipped Cream on beater

    Start by making the whipped cream using the whisk attachment of a stand mixer. I used my KitchenAid Artisan Mixer in Caviar. When making whipped cream, it’s best to start with a bowl and whisk that have been chilled for 15 minutes. Beat the heavy whipping cream until it starts to thicken. Add powdered sugar and vanilla. Beat until soft peaks form. Scoop the mixture into a separate bowl and set aside.

    pumpkin mixture in bowl

    Wash the mixer bowl and then beat the softened cream cheese, using the beater attachment, until light and fluffy. Add the powdered sugar, pumpkin puree, graham cracker crumbs, vanilla and pumpkin pie spice; beat until smooth, scraping the bowl at least once. Fold the whipped cream into the pumpkin cheesecake mixture.

    KitchenAid Splash Guard

     One of the things I love about my KitchenAid mixer is the splashguard that they call a “one piece pouring shield”! It fits on top of the bowl and has an opening for pouring ingredients into the bowl. You can see the white spots of heavy cream on the middle part on the splashguard, powdered sugar on the opening and dots of vanilla underneath the opening.

    Mini Pumpkin Bowls

    Cut the tops off of your mini pumpkins. Scoop of the flesh, pulp and seeds.

    Pumpkin Silk in Pumpkin

    Keep the mousse refrigerated and before serving, fill the prepared mini pumpkins (or small bowls) with the pumpkin cheesecake mousse. I used a Wilton 16-in Decorating Bag with an Ateco Open Star Tip to pipe the mousse into the pumpkins.

    My pumpkins were about three inches tall and three inches wide and I was able to fill them with half a cup of mousse. This Pumpkin Cheesecake Mousse is a delicious, creamy dessert that is so fun to serve from mini pumpkins! Wouldn’t these look cute on your table for Thanksgiving dinner?

    Pumpkin cheesecake mousse in a mini pumpkin.

    Pumpkin Cheesecake Mousse

    This Pumpkin Cheesecake Mousse recipe is a delicious, creamy dessert that is so fun to serve from mini pumpkins! It’s perfect for Thanksgiving dinner.
    4.77 from 13 votes
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    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
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    Ingredients

    Whipped Cream

    • 1 ½ cups heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla

    Pumpkin Cheesecake Mixture:

    • 4 ounces cream cheese softened
    • ½ cup powdered sugar
    • ½ cup pumpkin puree
    • ½ cup graham cracker crumbs
    • 1 teaspoon vanilla
    • ½ teaspoon pumpkin spice

    Instructions

    Whipped Cream

    • Start by making the whipped cream using the whisk attachment. When making whipped cream, it’s best to start with a bowl and whisk that have been chilled for 15 minutes. Beat the heavy whipping cream until it starts to thicken. Add powdered sugar and vanilla. Beat until soft peaks form. Scoop the mixture into a separate bowl and set aside.

    Pumpkin Cheesecake Mixture

    • Wash the mixer bowl and then beat the softened cream cheese, using the beater attachment, until light and fluffy. Add the powdered sugar, pumpkin puree, graham cracker crumbs, vanilla and pumpkin pie spice; beat until smooth, scraping the bowl at least once.
    • Fold the whipped cream into the pumpkin cheesecake mixture.
    • Store in the refrigerator.
    • Before serving, pipe the mousse into prepared pumpkins or into small bowls.
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    Notes

    Serving size is 1/2 cup.

    Nutrition

    Serving: 1/8 | Calories: 277kcal | Carbohydrates: 18g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 98mg | Fiber: 1g | Sugar: 13g
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Caramel Apple Cupcakes
    Apple Bread Pudding »

    Comments

      4.77 from 13 votes (7 ratings without comment)

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      Recipe Rating




    1. Chris Mayberry says

      September 25, 2020 at 9:16 am

      Hello, Just curious what the consistency of the mousse is with the addition of graham cracker crumbs? Does it provide a bit of a crunch? Interesting idea on how to use it rather than typical crust or topping, Thanks

      Reply
      • Tonia says

        September 25, 2020 at 11:20 am

        Hi Chris,
        The graham cracker crumbs soften so they are no longer crunchy but provide a little texture and give the mousse the flavor of a cheesecake with a graham cracker crust. But that being said, you can skip the graham cracker crumbs if you prefer and just make the pumpkin mousse.
        ~Tonia

        Reply
    2. Eileen Labadie says

      December 2, 2019 at 1:12 pm

      Hi. Do you have a nutrition break down of this recipe? Would love to share with my diabetes patients.

      Reply
      • Tonia says

        December 2, 2019 at 1:19 pm

        Hi Eileen,
        I’ve added the nutrition facts for this recipe with a serving size of 1/2 cup and 8 servings in the whole recipe.
        Best,
        Tonia

        Reply
    3. A. Fletch says

      October 19, 2018 at 6:50 am

      I am making this at my school with students. Do you think it would be okay to replace the whipped cream with store bought cool whip as a shortcut?

      Reply
      • Tonia says

        October 19, 2018 at 9:56 am

        Yes, that would be a great shortcut! Enjoy!

        Reply
    4. Gerry @ Foodness Gracious says

      October 2, 2015 at 6:15 pm

      Such a cool recipe, I love this!

      Reply
    5. Laura @PetiteAllergyTreats says

      October 2, 2015 at 2:02 pm

      I absolutely adore the presentation here! I recently bought a KA mixer and love the included splash guard. Great tool for the kitchen!

      Reply
    6. Deb says

      October 2, 2015 at 10:21 am

      5 stars
      Tonia, I love the mini-pumpkins you chose to display your yummy-looking mousse! Pinned!!!

      Reply
    7. Leela says

      October 2, 2015 at 5:52 am

      5 stars
      That looks so delicious!

      Reply
    8. Deb says

      October 2, 2015 at 10:21 am

      5 stars
      Tonia, I love the mini-pumpkins you chose to display your yummy-looking mousse! Pinned!!!

      Reply
    9. Carrie @Frugal Foodie Mama says

      October 1, 2015 at 6:18 pm

      How perfectly adorable are these individual mousses in mini pumpkins?? I just love this idea! Perfect for fall. 🙂

      Reply
    10. Nancy says

      October 1, 2015 at 4:19 pm

      5 stars
      Looks absolutely yummy and the Kitchen Aid Mixer has the power to achieve the correct consistency. Can almost taste with the great pictures.

      Reply
    11. Jane Ritz says

      October 1, 2015 at 3:39 pm

      Those desserts look beyond amazing! I will have to try them.

      Reply
    12. KatB says

      October 1, 2015 at 3:19 pm

      5 stars
      Thanks for this yummy looking dessert!

      Reply
    13. Melanie | Melanie Makes says

      October 1, 2015 at 2:05 pm

      This is so, so clever, Tonia! What a festive and delicious dessert for this fall. Pinned!

      Reply
    14. Amanda | The Chunky Chef says

      October 1, 2015 at 1:24 pm

      I’m so excited for Fall! This mousse sounds and looks so delicious!

      Reply
    15. Nancy says

      October 1, 2015 at 4:19 pm

      5 stars
      Looks absolutely yummy and the Kitchen Aid Mixer has the power to achieve the correct consistency. Can almost taste with the great pictures.

      Reply
    16. Stacey @ Bake.Eat.Repeat. says

      October 1, 2015 at 10:57 am

      Fall is my favourite season too – and this mousse looks amazing! I love that you used mini pumpkins as bowls, that’s so cute!

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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