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This pumpkin mousse is so light, creamy and delicious! So quick to make and will surely satisfy your pumpkin cravings this autumn!

WHY YOU’LL LOVE THIS RECIPE!

• So easy to make and comes together quickly.
• It’s made with real pumpkin, NOT pumpkin pie filling.
• You can make it ahead of time and refrigerate it until ready to serve.
• Perfect autumn/fall dessert!

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INGREDIENTS YOU’LL NEED!

For exact quantities, head to the recipe card at the end of this post.

• Canned Pumpkin puree (chilled): I recommend using Libby’s canned 100% pure pumpkin puree, not pumpkin pie filling. It’s the best pumpkin puree with less moisture and perfect consistency. But if you don’t have it on hand you can make it at home easily. I have a complete blog post on how to make homemade pumpkin puree here.
• Pumpkin spice mix: I used homemade pumpkin spice mix (see FAQ on how to make the spice mix). You can substitute it with store-bought.
• Full-fat Cream cheese (cold): I used Philadelphia cream cheese (original).
• Heavy Whipping Cream (or double cream/ heavy cream): chilled
• Light brown sugar: It provides a caramel-like flavour.
• Icing sugar/powdered sugar: Sifted.
• Corn flour/corn starch
• Caramel sauce (optional): Homemade or store-bought 
• Toppings: I used dark chocolate chips and whipped cream to garnish this creamy dessert but this dessert is so customisable so you can use any topping of your choice like caramel sauce or chocolate sauce, Oreo biscuits or Biscoff biscuits, nuts or granola.

EQUIPMENT YOU'LL NEED!

• Hand-held electric beater.
• Mixing bowls
• Spatula
• Medium or Small Dessert glasses

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HOW TO MAKE IT STEP BY STEP

• Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour the whipping cream (chilled) into the chilled bowl, add in the icing sugar and cornstarch, and beat it at medium speed until stiff peak forms (it will take approximately 3-5 minutes).
• In another large mixing bowl, whip the cold cream cheese for a minute using a hand-held electric beater then add pumpkin spice mix, ground cinnamon, vanilla extract, light brown sugar and room temperature caramel sauce (optional), whip again until the mixture is light and fluffy.
• Add in the chilled pumpkin puree, and mix until it’s fully combined.
• Gently fold about 3/4 of the whipped cream into the pumpkin mixture with a spatula until combined.
• Spoon or pipe into the dessert glasses or cups. Pop in the fridge for 30 minutes - 1 hour to set.
• Use the remaining 1/4 of the whipped cream to garnish the mousse. You can simply spoon the cream on the top or make flowers using any nozzle (I used 1 M). Sprinkle ground cinnamon and garnish with dark chocolate chips. Enjoy! 

FAQ

How To Make Homemade Pumpkin Spice Mix?

You'll need 4 tbsp ground Cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground cardamom, 1 tsp ground cloves, and 1 tsp ground allspice. Whisk together all of the above ingredients in a small bowl until well combined. Store in a small jar or airtight container. It stays fresh for up to a year.

How To Store This pumpkin mousse?

Cover the glass or cup of mousse tightly with plastic wrap and pop in the fridge. It will stay fresh for up to 3 days. I don’t recommend freezing as it can change its texture.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy eating! 😊