Ingredients
Base Ingredients
- 8 ounces cream cheese, softened
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 8 ounces Cool Whip, thawed
For Garnish
- Extra Cool Whip or whipped cream
- Ground cinnamon or pumpkin pie spice (optional)
Instructions
- Get prepped: Soften the cream cheese and ensure your Cool Whip is fully thawed. Measure out all the ingredients and prepare 6 to 8 small cups, glasses, or ramekins for serving.
- Make the pumpkin base: In a large bowl, beat the softened cream cheese and white sugar together until the mixture is smooth and creamy. Then add vanilla extract, ground cinnamon, and pumpkin pie spice, mixing until fully combined. Stir in the pumpkin puree until the mixture is uniform and smooth.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pumpkin mixture using a rubber spatula. Continue folding until the mousse is light, fluffy, and evenly incorporated without deflating the airiness.
- Assemble: Spoon or pipe the mousse into individual serving cups or ramekins. Smooth the tops using a spatula and place them in the refrigerator to chill for at least 4 hours, allowing the mousse to set properly.
- Garnish & serve: Before serving, add a dollop of extra Cool Whip or whipped cream on top of each mousse cup. Optionally, sprinkle a pinch of ground cinnamon or pumpkin pie spice over the dollop for extra aroma and visual appeal. Serve chilled.
Notes
- For best flavor, use fresh pumpkin puree or canned pumpkin puree without added spices.
- Make sure cream cheese is fully softened to avoid lumps in the mousse.
- Folding technique is important to maintain the light, airy texture. Avoid overmixing.
- Can be made a day ahead and refrigerated covered to enhance flavors.
- Serve in clear glasses or ramekins to showcase the mousse layers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
