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A large dessert glass filled with pumpkin cheesecake mousse topped with whipped cream resting on a white plate with two silver spoons.

Easy Pumpkin Cheesecake Mousse (with Cool Whip)

This easy pumpkin cheesecake mousse is an elegant and cozy, make-ahead Fall dessert. A combination of Cool Whip, cream cheese, pumpkin puree, warm spices create a luxurious smooth texture your family and friends will love.
4.82 from 16 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 299 kcal

Ingredients
  

  • 8 oz Cool Whip
  • 8 oz Cream Cheese (room temperature)
  • ¼ cup Powdered Sugar
  • 15 oz Pumpkin Puree
  • 1 tablespoon Pumpkin Pie Spice
  • ½ teaspoon Cinnamon

Instructions
 

  • First, in a medium mixing bowl, beat the room temperature cream cheese until smooth with an electric handheld mixer.
  • Next, add canned pumpkin puree, powdered sugar, pumpkin pie spice, and cinnamon to the cream cheese mixture.
  • Beat the cream cheese pumpkin mixture on medium-low speed for two to three minutes until combined. 
  • Next, add one-third of the cool whip to the pumpkin mixture.
  • Gently fold the cool whip into the pumpkin mousse with a spatula until combined.
  • Continue adding more cool whip and fold until each third is incorporated. Stop folding once no more streaks of white whipped cream remain. Cover and chill the pumpkin mousse until ready to serve. When ready to serve, spoon or pipe into dessert glasses and top with extra whipped cream and cinnamon.

Nutrition

Serving: 1CupCalories: 299kcalCarbohydrates: 21.2gProtein: 4.2gFat: 23.1gSaturated Fat: 16.7gCholesterol: 42mgSodium: 125mgFiber: 2.3gSugar: 16.1gCalcium: 59mg
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