This past weekend, we celebrated a wonderful Thanksgiving with our families. With Thanksgiving behind us and November coming to a close, most people are pushing their cans of pumpkin to the back of the pantry. Not me! I enjoy pumpkin year round, and usually go to the grocery store soon after Thanksgiving to stock up on all the clearance pumpkin. Yum. Even though most of us are shifting from pumpkin spice to peppermint, I couldn’t help sharing this amazing pumpkin cheesecake mousse recipe. It is silky smooth and sweet with all the decadent flavor of pumpkin pie. Break out the last can of pumpkin in your cabinet (you know you have one), this recipe is worth opening it!
I was searching for a gluten-free pumpkin dessert because my aunt has a gluten allergy and can’t have our traditional desserts. I offered to make crème brûlée, but I remembered my aunt saying that it was frustrating to have a gluten-free option so different from the standard options- it makes her feel left out. Even though she would never say anything, I really wanted to find a dessert with all the traditional Thanksgiving flavors, but none of the gluten. This recipe checked all the boxes- easy, no gluten, and absolutely delicious.
- 1 pint (2 cups) whipping cream (I prefer regular whipping cream to the heavy whipping cream- it gets the job done with way less fat and calories!)
- 1 ⅓ cup powdered sugar
- 1 ⅓ teaspoon vanilla extract
- 8 ounces cream cheese
- 1 ⅓cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of ground cloves
- In a large bowl, whisk the whipped cream on high speed. If you have a stand mixer, you use the wire whisk attachment to make whipped cream quickly and easily. Beat until frothy, about two or three minutes.
- Add vanilla and powdered sugar and continue whisking on high speed until soft peaks form. Transfer whipped cream into a separate bowl and set aside. Don’t bother cleaning your bowl- add cream cheese (with traces of whipped cream and all) and beat on medium until smooth.
- Add the pumpkin puree and spices, mixing until well combined. Scrape down sides of bowl as necessary.
- Set aside one cup of whipped cream for topping, and fold in remaining whipped cream. Mix until ingredients are well combined and mousse is smooth.
- Spoon (or pipe, if you are feeling fancy), into ramekins. This recipe makes enough to fill eight 8oz ramekins- you may have to adjust portions depending on the size of your ramekins. If you like, you could line the bottom of the ramekins with crushed gingersnap cookies, but 1. the cookies will get soggy if not served within a few hours and 2. gingersnap cookies aren’t gluten-free.
- Pipe a generous dollop of whipped cream on each serving. If you don’t have a piping bag, spoon whipped cream into a plastic sandwich bag and cut off a corner to make your own.
- Top with a light dusting of cinnamon (or forgot the cinnamon at home like I did. Whoops.)
- Refrigerate mousse for at least one hour before serving.
- Leftover mousse can be covered and stored for up to two days (but let’s be honest, there won’t be any leftovers).
Recipe adapted from Snixy Kitchen