No Bake Pumpkin Dessert Recipe
A creamy, no-bake pumpkin dessert featuring layers of spiced pumpkin mousse and crunchy ginger snap cookies, topped with fluffy whipped cream. This easy-to-make treat is perfect for fall gatherings and requires no oven time, setting beautifully in the refrigerator for a delightful autumnal indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pumpkin Mousse:
- 12 ounces (1 ½ blocks) cream cheese, softened to room temperature
- 1 ½ (15 ounce) cans pure pumpkin (22.5 ounces total - not pumpkin pie filling)
- ¾ cup powdered sugar
- ¾ cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups heavy whipping cream
Layering and Topping:
- 1 pound box ginger snap cookies (or 2 sleeves graham crackers)
- 1 ½ cups heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish: crushed ginger snap cookies, cinnamon, or chopped pecans
Instructions
- Prepare Pumpkin Mixture: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add pure pumpkin, powdered sugar, light brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and salt. Mix thoroughly until the mixture is smooth and well combined.
- Whip Heavy Cream: In a separate chilled bowl, whip 2 cups of heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture to maintain lightness and avoid streaks.
- Assemble Dessert Layers: Spread a thin layer of the pumpkin filling in a 9x13-inch dish to anchor the base. Arrange a single layer of ginger snap cookies on top, breaking pieces as needed to fit the dish. Spread about one-third of the pumpkin mousse over the cookie layer. Repeat the layers twice more, ending with a final layer of pumpkin filling for a total of three cookie layers.
- Chill and Set: Cover the assembled dessert with plastic wrap and refrigerate for at least 6 hours or overnight. This allows the ginger snap cookies to soften and the dessert to fully set.
- Prepare Whipped Cream Topping: Before serving, whip 1 ½ cups heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread this whipped cream evenly over the top of the chilled pumpkin dessert.
- Garnish and Serve: Optionally sprinkle crushed ginger snap cookies, cinnamon, or chopped pecans on top. Slice into portions and serve cold. Keep refrigerated until serving.
Notes
- Use pure pumpkin instead of pumpkin pie filling for best flavor and texture.
- Ginger snap cookies provide a spicy crunch, but graham crackers can be substituted if preferred.
- Make sure cream cheese is fully softened to avoid lumps in the mousse.
- Refrigerate long enough for cookies to soften and layers to meld together for an ideal consistency.
- This dessert can be made a day ahead for convenience.
Find it online: https://recipefeastful.com/no-bake-pumpkin-dessert-recipe/