| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 servings |
Ingredients
- 4 ounces cream cheese, at room temperature
- 1 (15-ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 1/2 cups heavy cream, whipped and chilled
Instructions
- In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
- Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
- Cook’s Note: Mousse can be made a 1 day in advance.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 360 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 117 mg |
| Sodium | 85 mg |
Reviews
I just LOVE Sandra Lee; she has made my cooking better and faster! Always a plus, both my girls love to cook with me so her recipes are easy for them to follow also!@ We made this on Tuesday {we homeschool and our “cooking day is usually Wednesday} for the “dry run for Thursday! Thanks.
sorry, but I thought this tasted terrible…texture was not good.
Easy and soooo good!!! Love this. Pumpkin Mousse will be a tradition from now on!
Super-easy and absolutely delicious! My 14 y.o. daughter just made it for a Thanksgiving contribution….May have to pass up the pumpkin pie for this one!
This is so easy and soooo good I was told by a co-worker that it was eating a cloud…excellent, easy, and fast
This was very good, and a big hit at last year’s Thanksgiving. I put them in mini graham cracker pie pans. Yum Yum! And husband friendly, he helped make the whipped cream and really enjoyed taking part in helping.