NO BAKE PUMPKIN CHEESECAKE MOUSSE

NO BAKE PUMPKIN CHEESECAKE MOUSSE image

Yield 4-6

Number Of Ingredients 12

INGREDIENTS
1-1/2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces cream cheese
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1 cup pumpkin puree (not pumpkin pie filling)
1-1/2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
Optional: ½ cup crushed up ginger snaps to line the bottom of the cups (but only if serving the same day, or they'll get soggy).

Steps:

INSTRUCTIONS In the bowl of a stand mixer, whisk the whipped cream on high speed until it begins to froth, a couple of minutes. Add powdered sugar and vanilla and continue beating until soft peaks form. Transfer the whipped cream to a bowl and set aside. In the bowl of the stand mixer (no need to clean it), add the cream cheese and beat on medium speed until smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary. Fold in all but one cup of the whipped cream and mix until completely smooth. Using a piping bag fitted with a large tip*, pipe the mousse into 4-6 small ramekins. Optional: Line the bottom of the ramekins with crushed gingersnaps. Pipe a dollop of the reserved whipped cream on top of each ramekin and sprinkle with cinnamon. Chill for at least an hour before serving. Keep any leftovers chilled for up to two days. NOTES *If you don't have a piping bag and pastry tips, you can also cut the corner off of a gallon-sized Ziploc bag or just scoop the pumpkin cheesecake mousse into the dessert cups.