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Irresistible Pumpkin Cheesecake Mousse Recipe You Have to Try

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Learn how to make delicious Pumpkin Cheesecake Mousse. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 8 ounces cream cheese, softened (full-fat for best texture)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • Optional: 1 tablespoon bourbon or maple syrup for a little extra depth

If you need to make substitutions, here’s what I recommend from my own kitchen experiments: use Greek yogurt in place of some cream cheese for a tangier, lighter mousse, or swap maple syrup for powdered sugar to add a natural sweetness and a hint of that fall flavor. For a dairy-free version, try a plant-based cream cheese and coconut cream — just know the texture will be a bit different but still delicious in its own right.

Instructions

  1. Start by softening your cream cheese. Leave it out at room temperature for about 30 minutes, or gently microwave it in 10-second bursts until soft but not melted. This gives you a smooth base, just like Mama Lu’s butter-softened biscuits.
  2. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. This usually takes about 2-3 minutes on medium speed. You want to get rid of any lumps — think of it like smoothing out dough for biscuits, patience is key.
  3. Add the canned pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat again until everything is well combined and the spices have infused the mixture with their warm aroma. This is where the magic starts to smell like the mountain kitchen in fall.
  4. In a separate chilled bowl, whip the heavy cream to soft peaks. This means when you lift your beaters, the cream holds its shape but still has a slight curl. If you overwhip, you’ll get butter — which is a lesson I learned the hard way watching Mama Lu with her own cream.
  5. Gently fold the whipped cream into the pumpkin mixture using a spatula. Fold carefully to keep as much air as possible — this makes the mousse light and fluffy, like the clouds over the Blue Ridge on a crisp morning.
  6. If you’re adding bourbon or maple syrup, fold it in now, tasting as you go. This is your chance to make it uniquely yours, just like how Mama Lu would tweak a recipe with a pinch of this or a splash of that.
  7. Spoon the mousse into serving dishes or glasses, cover, and chill in the refrigerator for at least 2 hours. This lets the flavors meld and the mousse set into that perfect spoonable texture.

Find it online: https://claracooking.com/pumpkin-cheesecake-mousse/