Pumpkin Cheesecake Mousse

Today I am sharing with you one of my favorite and most versatile go to holiday recipes:
Pumpkin Cheesecake Mousse.
It's perfect for so many occassions and uses! with only 3 ingredients (ok 4 really) it is quick and easy, yet it is so versatile!  It's perfect  piped frosting on cupcakes or pumpkin muffins, layered into a trifle with gingersnaps and  whipped cream as well as a filling for my snickerdoodle pumpkin cheesecake whoopie pies


And guess what??? You can make this sugar free too!
Pumpkin Cheesecake Mousse:
1 (15 oz.) Carton Pumpkin Purree (not pumpkin pie filling)
2 cups thawed frozen whipped topping (regular or sugar free)
1 box (3.4 oz regular or 1.5 oz. sugar free) Instant Cheesecake Pudding
1 tsp. pumpkin pie spice.
  • In mixing bowl combine pumpkin with thawed whip topping, mixing gently.
  • Add in powdered pudding mix and pumpkin pie spice.
  • Gently mix till well blended.
  • Store in refrigerator till ready to use.  Store your premade desserts in the fridge if you make them ahead of time.

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