Fall Favorite: Layered Pumpkin Mousse

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Right now, I am on a quest to enjoy fall as much as possible. The weather has been sunny and crisp (perfect for long walks in Central Park), I’ve brought my sweaters and boots back into rotation, and after a hot summer, I’m enjoying the warmth of fall foods. If there is one food that screams fall to me, it’s pumpkin. From lattes to blondies, I’m a fan.

I love layered desserts – it’s such an easy way to make an impressive looking treat (see my Red, White, and Blue Trifles). Since I’ve been so into pumpkin this fall, I thought it would be fun to create a layered pumpkin mousse.

You are going to love the light and pretty layers of this dessert and the spicy, crunchy topping made from ginger snap cookies, another of my fall favorites.

Layered Pumpkin MousseLayered Pumpkin Mousse

Serve 4

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 4 oz. cream cheese, softened
  • 1/8 cup packed brown sugar
  • 1 14-oz. can pumpkin
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • dash nutmeg
  • 8 ginger snaps (the crunchy kind)

Using a stand or hand mixer, whip cream for about a minute or until it gains a little body. Add granulated sugar and continue to whip until soft peaks form. Move cream to another bowl and set aside.

Whip cream until it forms soft peaks.Add cream cheese and brown sugar to the mixing bowl and beat until completely smooth. Scape down the bowl a few times during the process. You want to get out all of the little lumps.

Beat cream cheese and sugar.Add pumpkin and spices to the cream cheese. Mix until incorporated.

Add pumpkin and spices to cream cheese.Using a spatula, gently fold 1/3 of the whipped cream into the pumpkin mixture. Be gentle; you want to keep as much air in the cream as possible. Set aside.

Gently fold whipped cream into pumpkin mixture.Place half of the ginger snaps in the bowl of a food processor and process until you have chunky crumbs. Don’t over-process; you want to keep some texture and crunch. Set aside.

Process ginger snaps.It’s time for the fun part – layering the mousse! You’ll need 4 small containers. I like to use clear glasses to show off the layers, but any cup or bowl will work.

Add 1/8 of the pumpkin mixture to the bottom of each glass. Next add 1/8 of the whipped cream. Add another layer of pumpkin, followed by another layer of whipped cream.

Layer pumpkin and whipped cream.Sprinkle the top layer with the ginger snap crumbs.

Sprinkle pumpkin mousse with ginger snap crumbs.Finally, top each mousse cup with a whole ginger snap cookie. Note: if you are not serving the mousse right away, wait until just before serving to add the crumbs and cookies, otherwise they will get soggy.

Doesn’t it look cute?

Top pumpkin mousse with a ginger snap cookie.I like to enjoy little bites, each with a little pumpkin, whipped cream, and cookie.

Eating the pumpkin mousse.My husband, on the other hand, is not quite as careful!

Joel enjoying the pumpkin mousse.Either way, it’s delicious!

Are you a fan of pumpkin? What is your favorite way to eat it?

I’m linking up with So Much Better with Age’s Give Me the Goods, Not Just a Housewifes Show Me What Ya Got, Elizabeth and Co.’s Be Inspired, Sweet Bella Roos’ Pin It Thursday, Remodelaholic’s Anonymous Party, Tater Tots and Jello’s Link Party Palooza, Cheerios and Latte’s Saturday Show and Tell, Serenity You’s Serenity Saturday, and Home Stories A to Z’s Tuturials & Tips.

22 thoughts on “Fall Favorite: Layered Pumpkin Mousse”

  3. Ginnie at Hello Little Home Post author

    Thanks, Anne! Joel definitely enjoyed it;) I LOVE a slice of pumpkin pie with whipped cream. I think it’s even better because I only have it once or twice a year. You will have to share that bread pudding recipe – yum!

    Reply ↓

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