Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mouse

Served in Mini Pumpkins

The Goddess on the Go has a grownup Halloween dessert treat for you, an easy pumpkin cheesecake mousse.  This dessert is wickedly wonderful and eerily effortless.  Grownups have Halloween parties, too! As much as we all love the Halloween cupcake, sometimes you must shake things up a bit.

Imagine a dozen miniature pumpkins presented with this luscious, no-cook pumpkin cheesecake mousse – impressive! This variety of petite pumpkins are easy to cut into and cleanup easily because there isn’t much fiber or seeds to remove. 

The filling is creamy and delectable and there is no need to stir over a hot cauldron.  These darlings of the pumpkin patch will make even the most wicked witch smile! 

Happy Halloween!

And Remember
Always Stay in Touch with Your Inner Goddess

Pumpkin Cheesecake Mousse


12 Miniature Pumpkins

24 ounces of Kraft® Philadelphia Cream Cheese (3 - 8 ounce packages), room temperature

1 cup of Sour Cream

3 cups canned Pumpkin Pie Filling

2 packages Instant Pumpkin Pudding (vanilla, if you can’t find pumpkin)

1 Tablespoon Pumpkin Pie Spice

2 cups Heavy Cream

 1 – 1 ½ cups Graham Cracker Crumbs

Cinnamon for garnish.

Serves 12


Prepare Pumpkins

Wash and dry miniature pumpkins.

Cut pumpkins, leaving a wide enough hole to spoon in mousse. 

Clean out fiber and seeds and discard.

Chill bowl and beaters for whipped cream.

No-Cook Pumpkin Cheesecake Mousse

Beat cream cheese at room temperature until cream cheese is smooth.

Add sour cream, pumpkin pie filling, instant pudding and pumpkin pie spice to cream cheese and blend until completely incorporated.

Whip heavy cream until soft peaks form. 

Fold into pumpkin mixture.

Add dollops of mousse to each pumpkin.  Sprinkle with some graham cracker crumbs.  Top with more mousse, swirling the top for effect.

Garnish with cinnamon.


Serve the next day.