Pumpkin/Pecan Mousse – a delicious recipe with cream cheese, pumpkin, sugar, pecan chips, caramel topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours).
3
2.
4
Meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
5
3.
6
At room temperature beat cream cheese until fluffy.
7
Combine with sugar/pecan mixture and continue to beat.
8
4.
9
Add pumpkin and continue to beat until completely combined.
10
5.
11
With spatula fold in whipped topping and fold until completely blended.
12
6.
13
Place in dessert cups and refrigerate for at least one hour.
14
Number of servings is dependant on the size of your cups, I use small drinking glasses.
15
7.
16
Drizzle with barely warm caramel topping and serve.
331
kcal
Calories
14
g
Fat
52
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 1 cup prepared pumpkin, 1 (8 ounce) container non-dairy whipped topping, 1 cup granulated sugar, and more.
Yes, Pumpkin/Pecan Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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