So here I go again with pumpkin…I just had to find a sweet way to use up the rest of the pumpkin puree I had from my previous recipe. This time I wanted to make something creamy and rich, but I also wanted something simple and easy. As delectable as pumpkin cheesecake sounds, I was short on time, and energy…but I wasn’t going to let that cease my dessert making.

 

Originally, this was suppose to take on a no-bake cheesecake, but as with all forms of art and cooking, sometimes a mis-step can lead to a masterpiece. This mousse has the richness and flavor of pumpkin cheesecake, but holds a light, airy, and delicate texture. I didn’t forget to incorporate the classic cookie crunch, so this exquisite mousse is sitting on a bed of crushed ginger cookies. The ginger cookies really accentuate the warm spices and ginger notes.

To beautify these desserts even more, I served them in wine glasses. I find it gives them a really classy touch, perfect for holiday get togethers. With just a handful of ingredients, you can easily make a super elegant fall dessert.

What you need:

  • 1 cup pumpkin puree
  • 1-8oz pkg cream cheese, softened
  • 2 1/2 cups whipped topping
  • 1 tsp pumpkin pie spice
  • 1/4-1/2 cup sugar
  • 8-10 crushed ginger snap cookies, divided

Begin by beating cream cheese,pumpkin puree,spice, and sugar until smooth.

Gently fold in the whipped topping, using a spatula.

Place crushed cookies evenly in bottom of dessert dishes (leaving a little extra for topping later). Pipe mousse, in a circular motion, into dessert dishes.

Refrigerate for at least 2 hours. Top with remaining crushed cookies just before serving. Enjoy!


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