I finally jumped on the pumpkin bandwagon y’all! I just had to say that. You can’t say bandwagon without adding in a y’all for good measure. A while back I made a cheesecake mousse that was devoured in lightening speed by the littles so I had to try a pumpkin version. I wanted to use real foods rather than rely on pudding mixes to make this dessert. Don’t get me wrong I love shortcuts! I would rather use mainly whole foods when I make treats as much as possible.
This mousse is not overly sweet and it is not going to smack you in the face with pumpkin flavor either. It is a very delicate pumpkin flavor and very rich tasting. My middle little will likely be taking it in her lunchbox this week. My little monster has decided that he does not like pumpkin mousse at all. I am sure that will change when he sees his sister eating it all!
If you have a smaller family you can certainly cut this recipe in half or turn it into ice cream by putting it into an ice cream maker!
16 ounces heavy whipping cream
4 tablespoons sugar
8 ounces whipped cream cheese
4 tablespoon real pumpkin, not pie filling
In a large bowl whip the heavy cream and all the sugar until it forms stiff peaks. You will know it has reached that stage because it will thicken and look like whipped cream. Well it will actually be whipped cream at this point so try not to eat it all before you add the rest of the ingredients. Now add your whipped cream cheese and pumpkin to the whipped cream you didn’t eat and whip again until everything is combined and fluffy. Technically you could devour this mousse now but I like to refrigerate it for a while first, about 30 minutes in the refrigerator will do fine if you can wait that long. Make it before dinner, let it chill while you cook and eat dinner then dessert is ready to go when you are.