It’s officially fall and it’s time for my contribution to pumpkin recipes. This light and creamy mousse is a perfect for dessert after dinner or lunch. Great pumpkin flavor and not a heavy dessert. Perfectly pumpkin in every way.
1 8 ounce block of cream cheese
1 can of pumpkin purée, not pie filling
2 teaspoons of cornstarch
8 ounces of heavy whipping cream
2 teaspoons of pumpkin pie spice
3 cups of powdered sugar
Whip cream for garnish
Nutmeg for garnish
Gingerbread cookies for garnish, I used Pepperidge Farm
In a chilled mixing bowl that has been refrigerated a minimum of 20 minutes (attachment too) blend chilled cream cheese until smooth. Add pumpkin purée, and cornstarch and combine. Pour in whipping cream and add pumpkin pie spice and whip into stiff peaks. Add powdered sugar. Taste after 3 cups, if it’s not sweet enough for your liking, add a little more. Garnish with whip cream, nutmeg and a gingerbread cookie. Enjoy!