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Home » Dessert » Pumpkin » Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse

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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?

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Pumpkin Cheesecake Mousse Recipe

Pumpkin Cheesecake Mousse

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes

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:

  1. 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:

  1. 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.
  2. Fold the whipped cream into the pumpkin cheesecake mixture.
  3. Store in the refrigerator.
  4. 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 grams
Amount Per Serving: Calories: 277Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 0gCholesterol: 77mgSodium: 98mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g

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© The Gunny Sack
Cuisine: American / Category: Dessert

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Comments

  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

    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

    That looks so delicious!

    Reply
  8. Kristyn says

    October 1, 2015 at 7:00 pm

    I love pumpkin recipes! Can’t wait to try!

    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. ColleenB.~Texas says

    October 1, 2015 at 4:28 pm

    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

    Reply
  11. Nancy says

    October 1, 2015 at 4:19 pm

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

    Reply
  12. Jane Ritz says

    October 1, 2015 at 3:39 pm

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

    Reply
  13. KatB says

    October 1, 2015 at 3:19 pm

    Thanks for this yummy looking dessert!

    Reply
  14. 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
  15. 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
  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

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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