Pumpkin Gingersnap Mousse

Patrice Manning


Light and creamy! The gingersnaps are a great accent.

A rival for pumpkin pie! My husband had always requested pumpkin pie, until this came along!

★★★★★ 2 votes
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Patrice is right, this recipe would really take the place of pumpkin pie! This mousse is really creamy. The chopped up gingersnaps are a great surprise in the middle!


8 oz
cream cheese, softened
1/4 c
1 can(s)
15 oz of pumpkin
1 pkg
3.4 oz vanilla instant pudding
2 tsp
pumpkin pie spice or 3/4 tsp each cinnamon and nutmeg and 1/4 tsp each cloves and ginger
1 c
cold milk
4 oz
whipped topping, thawed
gingersnaps, annas brand is very good!

How to Make Pumpkin Gingersnap Mousse


  • 1In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pie spice until blended.
  • 2Gradually beat in milk. Fold in whipped topping.
  • 3Spoon about 1/4 cup each into serving dishes. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes. Garnish with a whole gingersnap.
  • 4Chill until ready to serve. Refrigerate leftovers. Enjoy!

Printable Recipe Card

About Pumpkin Gingersnap Mousse

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Vegetarian
Collection: Pumpkin Patch