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.
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!
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.
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.
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.
Cut the tops off of your mini pumpkins. Scoop of the flesh, pulp and seeds.
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
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.
Ingredients
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
Pumpkin Cheesecake Mixture:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker crumbs
- 1 tsp vanilla
- 1/2 tsp 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.
Notes
Serving size is 1/2 cup.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 277Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 0gCholesterol: 77mgSodium: 98mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g
Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding
Chris Mayberry says
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
Tonia says
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
Eileen Labadie says
Hi. Do you have a nutrition break down of this recipe? Would love to share with my diabetes patients.
Tonia says
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
A. Fletch says
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?
Tonia says
Yes, that would be a great shortcut! Enjoy!
Gerry @ Foodness Gracious says
Such a cool recipe, I love this!
Laura @PetiteAllergyTreats says
I absolutely adore the presentation here! I recently bought a KA mixer and love the included splash guard. Great tool for the kitchen!
Deb says
Tonia, I love the mini-pumpkins you chose to display your yummy-looking mousse! Pinned!!!
Leela says
That looks so delicious!
Kristyn says
I love pumpkin recipes! Can’t wait to try!
Carrie @Frugal Foodie Mama says
How perfectly adorable are these individual mousses in mini pumpkins?? I just love this idea! Perfect for fall. 🙂
ColleenB.~Texas says
The Mousse looks really, really good and what a cute way of using the mini pumpkins as your serving bowls
Thank you for this giveaway opportunity
Nancy says
Looks absolutely yummy and the Kitchen Aid Mixer has the power to achieve the correct consistency. Can almost taste with the great pictures.
Jane Ritz says
Those desserts look beyond amazing! I will have to try them.
KatB says
Thanks for this yummy looking dessert!
Melanie | Melanie Makes says
This is so, so clever, Tonia! What a festive and delicious dessert for this fall. Pinned!
Amanda | The Chunky Chef says
I’m so excited for Fall! This mousse sounds and looks so delicious!
Stacey @ Bake.Eat.Repeat. says
Fall is my favourite season too – and this mousse looks amazing! I love that you used mini pumpkins as bowls, that’s so cute!