I love anything pumpkin. The past two months I have been going a bit crazy with using it in everything from breakfast oatmeal to stirring it into a big bowl of mac and cheese. This recipe for Creamy No-Cook Pumpkin Mousse came about one evening when I needed something to feed my sweet tooth. With not many options I turned to a recipe that I make often in the summer my no-bake strawberry cheesecakes. I always have a stash of pumpkin in the cupboard and decided to make it seasonal delicious for autumn.
I was telling a friend about my creation the next day and she tried to talk me into making it a keto recipe but, to be honest with you when I want a little sweet in my life the last thing I want to use is an unnatural sweetener. Yes, I know Stevia is derived from a plant but it also tastes like sucking on a dirty penny.
When I started changing our diet, even more, I started researching natural sweeteners that actually tasted good and are less processed. A recent favorite has become sucanat. Have you heard of it or used it? Sucanat is the least refined cane sugar outside of nibbling on a cane stalk. It is crushed, the juices are extracted, and then it is heated creating a rich dark syrup. It tastes similar to molasses but not as strong. It definitely adds some oomph to this creamy pumpkin mousse. Feel free to use regular sugar too.
I have made this a few times and have used all cream cheese as well as mascarpone cheese as below. Personally, I like the tanginess that the mascarpone adds to the recipe. When made with only cream cheese the recipe will taste more like cheesecake and will be a bit thicker. Make both ways and then you decide which you enjoy more.
Creamy No-Cook Pumpkin Mousse
** serves 4
- 1/2 cup mascarpone cheese, room temperature (or you can omit and double up the cream cheese)
- 1/2 cup cream cheese, room temperature
- 1/4 cup heavy cream
- 1/2 cup pumpkin puree (not seasoned or sweetened), let sit in a fine strainer for at least ten minutes to release moisture
- 1/4 cup sucant, or coconut palm sugar or regular sugar (if you want to be keto use what sweetener you would)
- 3/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Place the mascarpone cheese, cream cheese, and heavy cream into a large mixing bowl. Beat until smooth.
- Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extra. Mix until light and very fluffy; about 3 minutes.
- Serve individually or in a pretty serving bowl.
- You can garnish with a sprinkle of pumpkin pie spice or sugared pumpkin seeds or praline which is what I used here. Whipped cream is also an option.