Pumpkin Cheesecake Mousse

Psst!

Still need a dessert for your Thanksgiving meal?

Do you have a hankering for a little more pumpkin wonderfulness – but really don’t want to make a pie crust?

Maybe you’ve got a can of pumpkin left that’s needing to be used?

Here’s the perfect recipe for you!

Creamy pumpkin wonderfulness that can whipped up in a flash.

Angel Girl and I are addicted. We just finished our third batch this month – but who’s counting. 🙂

Pumpkin Cheesecake Mousse

8 ounces cream cheese, softened
2 cup pumpkin puree (or 1 can of pumpkin)
2 teaspoon pumpkin pie spice
3/4 cup of sugar (or1/3 cup Truvia )
1 cup whipping cream
1/2 teaspoon vanilla

Cream together the cream cheese, pumpkin and spice. Add sweetener.

In a separate bowl whip the cream with vanilla until soft and fluffy.

Gently fold the whipped cream into the pumpkin mixture.

Spoon into individual serving dishes, or into a graham cracker pie crust for a pie.

Serve it with a dollop of whipped cream and some freshly grated nutmeg.

You could take a short cut and use Cool Whip – but why? The real whipping cream takes just a few minutes and is so amazing!

Want to take it to the next level? Whip up a batch of Bavarian Cream to dollop on top.

Bavarian Cream

8 ounces cream cheese
2/3 cup brown sugar (1/4 cup Truvia)
1 teaspoon vanilla
pinch of salt
1 pint of whipping cream

Mix cream cheese, brown sugar, vanilla and salt. Set aside. Whip cream. Fold whipped cream into cream cheese.

This will stay stable and keep in the fridge for about a week if well hidden from the children.

<happy sigh>

No wonder we’re addicted!

Enjoy!