I’m completely in love with this simple no-bake pumpkin mousse. It’s a DREAM of a recipe: cool, creamy, and pumpkin-y. It’s fall in a cup! If you happen to’re searching for a magical dessert that you just’ll get you within the temper for pumpkin season, you’ve come to the precise place.
It’s no secret that I like a no-bake recipe. You may both serve this mousse in 6 small mason jars (good to pack for a fall picnic!) or 4-5 small dessert cups for a sublime finish to any cozy meal.
I used Biscoff cookies for this recipe however you might simply use gingersnap cookies or basic graham crackers should you favor. There’s simply one thing about Biscoff that goes completely with this pumpkin mousse!
I hope you like this recipe as a lot as I do. Truthfully, I might need to make one other batch this week. It’s that good!
No-Bake Pumpkin Mousse
Crust:
1 cup Biscoff cookie crumbs
4 Tbsp butter, melted
Filling:
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup pumpkin puree
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp vanilla extract
Garnish:
Whipped cream
Cinnamon
- Combine Biscoff cookie crumbs with melted butter. Spoon into the underside of mason jars and gently press down.
- In a steel bowl, whip heavy whipping cream till stiff peaks type. Put aside.
- Beat cream cheese till easy. Combine in pumpkin puree, sugar, cinnamon, and vanilla extract. Gently fold the whipped cream into the cream cheese combination. Divided combination evenly between mason jars.
- Chill for 2 hours within the fridge. Prime with extra whipped cream and a touch of cinnamon earlier than serving.
Completely satisfied no-baking,
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