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Easy No-Bake Pumpkin Mousse Cups for Thanksgiving

No-bake pumpkin mousse cups layer creamy spiced pumpkin mousse over buttery gingersnap crumbs. Chill the individual desserts until set for a cool, airy Thanksgiving treat.
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Prep Time 15 minutes
Chilling 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the crumb layer
  • 1 cup gingersnap cookie crumbs
  • 3 tbsp unsalted butter melted
For the pumpkin mousse
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 1 cup heavy cream cold

Equipment

  • 6 6-ounce dessert cups
  • 1 electric mixer

Method
 

Make the crumb layer
  1. Stir the gingersnap crumbs and melted butter together in a bowl until evenly moistened, then divide among six 6-ounce dessert cups and press into an even layer.
Make the pumpkin mousse
  1. Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute, scraping down the bowl as needed.
  2. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, and nutmeg, and beat until smooth and combined.
  3. In a separate bowl, beat the cold heavy cream to stiff peaks, about 2 to 3 minutes.
  4. Fold the whipped cream into the pumpkin mixture in two additions until no white streaks remain, then spoon or pipe the mousse into the cups over the crumb layers.
  5. Cover and refrigerate for at least 3 hours, until chilled and set.

Notes

For the fluffiest mousse, use cold heavy cream and fold it in gently until no white streaks remain. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a gluten-free option, use gluten-free gingersnap crumbs.