why make this recipe

Pumpkin Cheesecake Mousse is a delightful dessert that captures the flavors of fall in a light and fluffy form. If you love pumpkin and cheesecake, this mousse brings together the best of both worlds. It’s easy to make and perfect for gatherings, holidays, or simply a sweet treat at home.

how to make Pumpkin Cheesecake Mousse

Ingredients:

1 can pumpkin purée
1/2 tbsp pumpkin pie spice
1 packet sugar-free cheesecake pudding mix
1 container Cool Whip
Crushed graham crackers or mini pie crusts for serving

Directions:

In a mixing bowl, combine the pumpkin purée, pumpkin pie spice, and sugar-free cheesecake pudding mix.
Fold in the Cool Whip until everything is well combined.
Chill in the refrigerator for 30 minutes.
Serve the mousse in mini pie crusts or topped with crushed graham crackers.

how to serve Pumpkin Cheesecake Mousse

You can serve Pumpkin Cheesecake Mousse in small cups or bowls, using mini pie crusts for an added crunch. Top it with crushed graham crackers for a finishing touch. This dessert is great for parties or a cozy night in.

how to store Pumpkin Cheesecake Mousse

Store leftover mousse in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. If you have any toppings, keep them separate until you are ready to serve to keep everything fresh.

tips to make Pumpkin Cheesecake Mousse

For a sweeter taste, you can add a little bit of powdered sugar to the mixture.
Use whipped cream instead of Cool Whip if you prefer a homemade touch.
To enhance the flavor, add a splash of vanilla extract.

variation

You can add chocolate chips for a chocolate twist or mix in some chopped nuts for a crunchy texture. If you’re looking for an even richer flavor, try adding maple syrup.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin purée. Make sure to cook and blend it until it’s smooth.

2. Is this recipe gluten-free?
Yes, if you use gluten-free mini pie crusts or skip the crust altogether.

3. How long does the mousse last in the fridge?
It lasts about 2 to 3 days in the refrigerator if stored properly in an airtight container.