No Cook Pumpkin Mousse Recipes

PUMPKIN MOUSSE

Steps:

• Put a large mixing bowl in the freezer to chill.
• Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
• Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
• Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
• Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
• Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
• Slowly add in the milk, beating as you add it in.
• Next,, fold in 1 3/4 cups of the whipped cream.
• Spoon 1/2 cup of pumpkin mousse into six small bowls.
• Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
• Refrigerate until ready to serve.

NO-COOK PUMPKIN MOUSSE

Steps:

• In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.

PUMPKIN MOUSSE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

PUMPKIN MOUSSE RECIPE

Steps:

• Beat cream cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until very smooth and creamy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
• Add pumpkin + sugars: Add the pumpkin puree, brown sugar and confectioner's sugar to the bowl. Beat on medium-high speed until well combined, about 3 minutes.
• Add flavorings: Add the vanilla, pumpkin pie spice, cinnamon and salt to the bowl. Beat on medium-high until creamy and smooth; making sure no lumps of cream cheese remain - if so, continue beating!
• Fold in whipped cream: Add 2 cups of the whipped topping to the bowl. Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture until well combined. Make sure you fold gently so you don't deflate the whipped topping! Gently fold until the topping in completely combined and no streaks of cream remain.
• Serve or Store: Either transfer the mousse to a piping bag or gently scoop the mousse into serving cups, glasses or a trifle dish. Top with remaining whipped topping and whatever toppings you love! Serve immediately and enjoy! Storage: Alternately, you can cover the mixing bowl tightly with plastic wrap and store in the refrigerator for several days.