Photo: Pumpkin Mousse Recipe
Ingredients
- 4 ounces cream cheese, at room temperature
- 1 (15-ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 1/2 cups heavy cream, whipped and chilled
Directions
In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
Cook's Note: Mousse can be made a 1 day in advance.
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By Alycen H
on November 21, 2012
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I just LOVE Sandra Lee; she has made my cooking better and faster! Always a plus, both my girls love to cook with me so her recipes are easy for them to follow also!@ We made this on Tuesday {we homeschool and our "cooking day is usually Wednesday} for the "dry run for Thursday! Thanks.
By tokyomom
on October 01, 2012
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sorry, but I thought this tasted terrible...texture was not good.
By jennifershomema...
Aurora, Colorado
on November 24, 2011
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Easy and soooo good!!! Love this. Pumpkin Mousse will be a tradition from now on!
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