Pumpkin Mousse

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Pumpkin Mousse
  • Prep 10 min
  • Total 10 min
  • Servings 8
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Full of pumpkin flavor, this mousse also gets pleasing crunch and taste from crushed pecan granola bars.
Oct 13, 2010


  • 1 1/2 cups (375 mL) whipping cream
  • 1/3 cup (75 mL) cream cheese, softened
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) pumpkin pie spice
  • 1/4 tsp (1 mL) salt
  • 1 can (398 mL/14 FL oz) pumpkin (not pumpkin pie mix)
  • 1 pouch (2 bars) Nature Valley* Crunchy Granola Bars (from 230 g box)
  • 8 candy pumpkins, if desired


  • 1
    In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
  • 2
    In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
  • 3
    Using rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture. Spoon mousse into 8 individual dessert dishes.
  • 4
    To serve, spoon dollop of remaining whipped cream onto each serving. Coarsely crush granola bars; sprinkle over each serving. Garnish with candy pumpkins.

Expert Tips

  • Tip 1
    Tip: Use ice cream scoop to spoon mousse into dishes.
  • Tip 2
    Tip: To make ahead, spoon the mousse into dessert dishes and refrigerate no more than 3 hours. Wait until just before serving to top with whipped cream and granola.

Nutrition Information

No nutrition information available for this recipe
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