Light, creamy Pumpkin Mousse with warm fall spices. A quick no-bake dessert perfect for Thanksgiving or cozy gatherings.

Scale

1 cup pumpkin puree

1 cup heavy whipping cream

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Whipped cream, for topping

Crushed gingersnap cookies, optional garnish

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1. Beat cream cheese, powdered sugar, and brown sugar until smooth.

2. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger. Mix well.

3. Whip heavy cream until stiff peaks form.

4. Fold whipped cream into pumpkin mixture until fluffy.

5. Spoon into glasses or bowls.

6. Chill for 1 hour before serving.

7. Top with whipped cream and gingersnap crumbs.

Store in the fridge for up to 3 days.

Freeze in airtight containers for up to 2 months.