Real Recipes From Real Home Cooks ®

pumpkin gingersnap mousse

★★★★★ 2
a recipe by
Patrice Manning
Athens, GA

Light and creamy, a rival for pumpkin pie. The gingersnaps are a great accent. My husband had always requested pumpkin pie until this came along!

Blue Ribbon Recipe

Patrice is right, this recipe would really take the place of pumpkin pie! The pumpkin mousse is light, creamy, and has the same spices as pumpkin spice. This can be eaten as a mousse but would also make a tasty dip for gingersnaps.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 20 Min
method No-Cook or Other

Ingredients For pumpkin gingersnap mousse

  • 8 oz
    cream cheese, softened
  • 1/4 c
  • 1 can
    pumpkin (15 oz)
  • 1 pkg
    vanilla instant pudding (3.4 oz)
  • 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
  • 24
    gingersnaps, Anna's brand is very good!

How To Make pumpkin gingersnap mousse

  • Cream cheese and sugar combined in a bowl.
    In a large bowl, beat cream cheese and sugar until smooth.
  • Pumpkin mixed into the bowl.
    Beat in pumpkin.
  • Pudding mix and spices added.
    Add pudding mix and pie spice until blended.
  • Milk added to the bowl.
    Gradually beat in milk.
  • Folding in whipped topping.
    Fold in whipped topping.
  • Mousse spooned into a serving dish.
    Spoon about 1/4 cup each into serving dishes.
  • Gingersnaps crumbled on top.
    Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
  • Whole gingersnap added.
    Garnish with a whole gingersnap.
  • Pumpkin mousse chilling in the fridge.
    Chill until ready to serve. Refrigerate leftovers. Enjoy!