Learn how to make one of my favorite Thanksgiving desserts! No-Bake Pumpkin Cheesecake Mousse, as easy as it is delicious.
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Learn how to make my No Bake Pumpkin Cheesecake mousse recipe. This is a great last-minute Thanksgiving dessert idea that comes together in a flash!
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BETH’S NO-BAKE PUMPKIN CHEESECAKE MOUSSE
Serves 6-8 (depending upon size of glass used)
INGREDIENTS:
¾ cup (180 ml) heavy cream
½ tsp (2.5ml) vanilla
2 tsp (10 ml) powdered sugar
8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
½ cup (50g) powdered sugar
½ tsp (2.5 ml) vanilla
¾ cup(180 g) pure pumpkin puree
1 tsp (5 ml) pumpkin pie spice *
*If you cannot find pumpkin pie spice where you live you can make your own! Click here for recipe: http://bit.ly/2dTjMw4
For topping:
1 cup (240 ml) heavy cream
½ tsp (2.5ml) vanilla
1 tbsp (6 g) powdered sugar
6 ginger snap cookies
METHOD:
Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) tsp vanilla, 2 tsp (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.
No need to clean out bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree and pumpkin pie spice, beat until combined and smooth.
Transfer this cream cheese mixture into large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so filling doesn’t spill out) pop in fridge, laying horizontally on a shelf, until ready to serve.
Clean out mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 tsp (2.5 ml) vanilla and 1 tbsp sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with rubber band and place horizontally in the fridge until ready to serve.
Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in bag at room temperature until ready to serve.
Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs. HAPPY THANKSGIVING!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy holiday recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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