Pumpkin Cheesecake Mousse

Hello my wonderful peoples!  I gave away so many spoilers on Facebook yesterday (if you’re not following yet, you should be…  I’m awesome!), I thought it only fair that I post the final result of my mishap turned yum-fest.  After all… you guys deserve it!

I’m posting this while watching Urban Legend (the first one)… I just had a laugh because Robert Englund is in it.  He’s such an icon in the horror movie industry, when I see him in other movies or shows that aren’t related to Elm Street, I laugh.  Like when he made an appearance on Bones (on Fox) in the episode where they investigate a murder at her high school reunion.  He was all mysterious and creepy you thought he was the killer… it was seriously funny.

Well, I digress.  Here’s what I was up to yesterday that had me all discombobulated in the kitchen.  But what started out as a quest for Candy Corn Cheesecake Mousse from Glorious Treats (here), turned into Pumpkin Cheesecake Mousse, by me!

Pumpkin Cheesecake Mousse

I think it set up pretty nicely, once I fixed my mistake, don’t you?  So light and fluffy!  Once again, I digress.  Here’s the list (I doubled the recipe):
  • 2 8oz packages of cream cheese
  • 1 cup powdered sugar
  • 1/2 cup milk or cream (I used cream)
  • 1 tsp vanilla extract
  • 1 16oz container whipped topping (I used Cool Whip)
  • pumpkin pie spice, to taste
  • food coloring (orange or a combo of red/yellow)
Now, don’t do what I did and forget to add the whipped topping!  That’s why it turned into a pumpkin (besides being out past midnight) cheesecake mousse… I had to combine all the candy corn layers.
  1. Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla and spice.
  2. Continue mixing. Beat about 1 minute on medium to medium-high speed. Add food coloring to get color desired, adding more as needed when folding whipped topping into cream cheese mixture. Stir until fully combined. 
  3. Scoop into a piping bag or other cake decorating device.  I used my Wilton Pro Cake Decorator – made things really easy.  Squeeze mousse into serving cups, as many as desired.
  4. Allow to set in the fridge for at least an hour (up to 24 hours) and enjoy!

I can’t wait to share it with my kids when they get home from school!  I filled a rather large glass with what was left from the smaller ones for my husband and he’s been sneaking tastes, so apparently it’s got his approval.


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