Ingredients
- Mousse:
- Two (3.4 oz) boxes cheesecake instant pudding mix (6.8 oz total)
- ¼ cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 cup half and half
- 15 oz pumpkin purée (not pumpkin pie filling)
- 8 oz whipped topping, divided (or whipped cream)
- Optional Garnish:
- Pumpkin pie spice
Instructions
- Prepare Pudding Mixture: In a large mixing bowl, whisk together the cheesecake pudding mix, brown sugar, and pumpkin pie spice until fully combined.
- Combine Wet Ingredients: Add in the half and half and pumpkin purée. Beat using a hand or stand mixer until smooth, scraping down the sides as needed.
- Fold in Whipped Topping: Gently fold in 2 cups of the whipped topping until fully incorporated.
- Chill: Spoon the mousse into (8) 4-ounce ramekins, glasses, or bowls. Alternatively, use one large serving dish. Cover with plastic wrap and chill for at least 30 minutes.
- Garnish and Serve: Before serving, top with the remaining whipped topping using a piping bag or spoon. Sprinkle with pumpkin pie spice and serve chilled.
Notes
- For a richer taste, substitute the half and half with heavy cream.
- Top with crushed graham crackers for added texture or a dollop of caramel sauce for extra sweetness.
- This dessert can be made a day ahead, making it a great option for stress-free entertaining.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 224
- Sugar: 21g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
