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Pumpkin Cheesecake Mousse
This no-sugar-added creamy pumpkin cheesecake mousse is the perfect no-bake pumpkin dessert
Thanksgiving is around the corner and sometimes you need a no-sugar, gluten-free pumpkin dessert that will still wow your guests. I wanted to create a super simple lower-carb dessert with all of the pumpkin flavors. This had my family asking for seconds and they didn’t even miss the sugar! If you are looking for a gluten-free pumpkin pie alternative dessert, this pumpkin mousse is for you!
This Pumpkin Cheesecake Mousse is made with pumpkin puree, cream cheese, sweetened with 100% real maple syrup, pumpkin pie spice, vanilla, and cream. It is velvety smooth and melts in your mouth.
This Pumpkin Cheesecake Mousse starts with Simple Truth Organic 100% Pure Pumpkin Puree. Did you know that pumpkin is incredibly good for you? One 1/2 cup serving has 280% of your Vitamin A daily intake. Bring on the pumpkin! You can find the Simple Truth Pumpkin at your local Fry’s or Kroger stores.
The pumpkin is whipped with cream cheese and heavy cream so it is extra rich and creamy. To bring some sweetness without adding sugar, I reach for 100% real maple syrup which is an all-natural sweetener. It is also known to be a perfect pairing with pumpkin. Vanilla extract and pumpkin pie spice bring some warmth to the dessert.
If you aren’t watching your sugar intake, feel free to swap out the maple syrup for sugar. If you are looking for a low-carb option, reach for Swerve sugar replacement.
The beauty of this dessert is that it is not only easy but it can be whipped up in 10 minutes. This no-bake pumpkin mousse just needs a little time to set-up and chill in the refrigerator and then it is ready to be devoured.
I love to top it with homemade fresh whipped cream. It is so quick and easy to make it from scratch and it makes such a difference! Sprinkle a touch of cinnamon on top for a touch of warmth.
You can find all of these Simple Truth ingredients at your local Fry’s or Kroger store. I love using the OptUP app to find out the better for me options. It is so helpful to compare products and better for us options for my family. It is an incredible resource…and it’s free!
If you love pumpkin and are looking for the BEST Pumpkin Pie Recipe EVER, click HERE.
If you love an easy pumpkin dessert, my No Bake Pumpkin Cheesecake is so delicious!
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Pumpkin Cheesecake Mousse
Equipment
Ingredients
- (1) 8-ounce Cream Cheese (room temperature and softened)
- (1) 15-ounce Pumpkin Puree (Simple Truth 100% Organic)
- 1 cup Heavy Cream (divided)
- 1/2 cup 100% Real Maple Syrup (may use Swerve sweetener or sugar instead)
- 2 teaspoons Pure Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 2 Tablespoons 100% Real Maple Syrup, Powdered Sugar, or Swerve Sweetener (for whipped cream)
Instructions
- In a large mixing bowl, whip softened cream cheese and pumpkin puree until smooth, about 4 minutes. Add 2/3 cup of heavy cream, reserving 1/3 cup for later, and whip for 2 more minutes.
- Add maple syrup (or sugar), vanilla, and pumpkin pie spice. Whip until smooth and creamy. Refrigerate for at least 1-2 hours to set up.
- In a small bowl, add remaining 1/3 cup of heavy cream. Whip until soft peaks form. Add maple syrup and continue to whip for 1 minute longer. Taste and add more sweetener if needed. If you aren't making this sugar-free, I suggest adding 3 Tablespoons of powdered sugar to the whipped cream.
- When the mousse is ready to serve, top it with fresh whipped cream and sprinkle with cinnamon, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this pumpkin mousse recipe, my friends!
This post is sponsored by Kroger. All of the opinions stated above are my own.
Has anyone tired making this the night before? I wonder if it stores well in the fridge.
Love this recipe!
This was DELICIOUS!!
The yummiest fall recipe!!
Oh man guys… this stuff is really really good. You will feel—while you are making and tasting this dessert—that the pumpkin isn’t quite sweet enough. This is deceptive—once you make the whipped cream (add the powdered sugar!! You want it really sweet), the two balance each other so beautifully. The pumpkin flavor also intensifies after a few hours in the fridge, so just trust the process and you’ll love the result. I had over 10 people sampling these and every single one of them was like “oh my god.”