Pumpkin Mousse

Fluffy Pumpkin Mousse is a quick, no-bake dessert with cream cheese, pumpkin, Cool Whip, and warm spices - perfect for fall or Thanksgiving.

Course Dessert

Cuisine American

Prep Time 15

Chill Time 4

Total Time 4 15

Servings

Calories 186kcal

Get prepped: Soften the cream cheese, measure all ingredients, and make sure your Cool Whip is thawed. Set out 6 to 8 small cups, glasses, or ramekins for serving.
Make the pumpkin base: In a large bowl, beat the 8 ounces cream cheese and ¾ cup white sugar together until smooth and creamy. Add 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1 tablespoon pumpkin pie spice, and beat again until fully combined. Mix in the 1 cup pumpkin puree until smooth.
Fold in Cool Whip: Using a rubber spatula, gently fold in t8 ounces Cool Whip until fully incorporated and the mixture is light and fluffy.
Assemble: Spoon or pipe the mousse into individual serving cups. Smooth the tops and refrigerate for at least 4 hours, or until well chilled.
Garnish & serve: Top each mousse cup with a dollop of extra Cool Whip or whipped cream. Sprinkle with a little ground cinnamon or pumpkin pie spice if desired, and serve chilled.

Beat the cream cheese and sugar until ultra smooth before adding anything else.

Fold in the Cool Whip gently to keep it light and fluffy.

Use a piping bag for a polished look in your serving glasses.

Chill for at least 4 hours for the best texture - overnight is even better.

For a shortcut, you can mix everything in one bowl without layers, but layering gives it a fancier feel.