Pumpkin Mousse

Pumpkin Mousse

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Pumpkin Mousse

Pumpkin Mousse

Prep Time 10 minutes
Cook Time 10 minutes
Servings 10


  • 8 ounces cream cheese - (1 block) softened
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla - divided
  • 1/2 teaspoon cinnamon - plus extra for sprinkling on top
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin - or up to 1/4 cup more if you want more pumpkin flavor
  • 1 1/2 pints heavy cream
  • 1/3 cup powdered sugar
  • 1 cup crushed graham crackers but not too finely crushed - 7 full graham crackers -optional
  • 3 tablespoons melted butter - optional
  • 1 tablespoon granulated sugar


  • Use a mixer to beat cream cheese until there are no lumps.
  • Beat in brown sugar until well combined.
  • Mix in 1 teaspoon vanilla, spices and pumpkin until smooth.
  • In another bowl use a mixer to beat heavy cream with remaining 1 teaspoon of vanilla and powdered sugar until stiff peaks.
  • Fold three-quarters of the whipped cream into the pumpkin mixture.
  • Cover and chill the pumpkin mixture and extra whipped cream until ready to serve. Best if made and served that day!
  • If making the graham cracker topping Preheat oven to 350 degrees. While mousse is chilling, in a bowl mix slightly crushed graham crackers with sugar and melted butter. Spread on a baking sheet and bake about 5 -7 minutes or until just golden. Remove from oven and let cool completely. Crust topping can be made ahead and stored in air tight container.
  • Serve a small about (1/4 to 1/2 cup or less) of mousse, which is very rich, in small shooter glasses, mini trifle dishes, small juice glasses, wine glasses or martini glasses. with a dollop of the remaining whipped topping and top and a sprinkle of cooled graham cracker pie crust mixture, fresh whipped cream and a sprinkle cinnamon on top. Best if assembled right before serving! If making ahead don't put graham crust topping on ahead.


If you want to be fancy spoon chilled mousse and the reserved whipped cream in two piping bags with tips.   You can also just gallon size ziplock bags, cut a corner and pipe into glasses.   Or, use a small ice cream or cookie scoop to scoop mousse into glasses and then top with whipped cream.  These are a nice light change from traditional pumpkin pie.  They look so pretty on a holiday dessert buffet with other treats! 


Calories: 424kcal | Carbohydrates: 22g | Protein: 4g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 103mg | Sodium: 135mg | Potassium: 167mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5312IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. I’m adding it for Thanksgiving. Great alternative if you’re not a big fan of pie and such a nice presentation. Fingers crossed. Thanks Amy.

    1. Amy Hanten says:

      You got this! It’s so easy and so good!

  2. I made these for Thanksgiving and it was such a hit, I was asked to make this again for Christmas! My guests who aren’t normally big dessert eaters thought these were the perfect dessert after a heavy meal & not too sweet. Thank you!

    1. Amy Hanten says:

      Hi Nancy. Thanks for sharing. I’m so thrilled you guys loved this! I agree! I nice light dessert after a heavy holiday meal! Looks so pretty too! -Amy