No-Bake Pumpkin Mousse Dessert

A delicious addition to your fall dessert rotation

Photo: A large glass dish filled with a light orange pumpkin mousse. The top of the dessert is sprinkled with small, brown gingersnap cookie chunks. Dessert is displayed on a white table in front of window. Scene outside is a fall scene of leaves changing color.

This airy and luscious pumpkin mousse dessert is made with heavy cream and ricotta, requires no cooking or baking, and comes together in about 15 minutes.

Food

No-Bake Pumpkin Mousse Dessert

A delicious addition to your fall dessert rotation

October 30, 2023
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October 30, 2023
0
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No-Bake Pumpkin Mousse Dessert

To make this delicious and airy pumpkin mousse, fold ricotta and pumpkin purée into whipped heavy cream. It’s great served on its own or layered with gingersnaps for a tasty dessert.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 18 servings

Ingredients

  • 2 cups heavy cream
  • ¾ cup sugar (or sweetener of your choice, such as maple syrup)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1½ teaspoons pumpkin pie spice
  • 2 cups (15 ounces) ricotta (preferably whole milk)
  • 1 15-ounce can of pumpkin purée
  • 1 package of thin gingersnaps (optional)
  • ½ cup chopped pecans (optional)

Directions

  1. In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, add the cold heavy cream, sugar, vanilla extract, salt, and pumpkin pie spice. Using a hand mixer or stand mixer, beat the mixture on medium-high speed for about two minutes, until it’s fluffy and soft peaks form. If your hand mixer has a whisk attachment, use that; otherwise, the regular hand beaters are fine. You can also use a regular whisk, but it will take longer to form soft peaks.
  2. Using a spatula, fold in the ricotta and pumpkin purée until well combined.
  3. You can either serve the mousse in bowls, as is, or you can layer the mousse with the gingersnaps in a 13×9 dish. Top with more crushed gingersnaps and pecans, then let chill for two hours or overnight, so that the cookies soften.

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