Pumpkin mousse will get firmer if you chill before serving, but if you don’t have time, that’s OK. The cream cheese and whipped topping combine with the pudding to give the mousse a stable texture right away.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons pumpkin pie spice
  • 1 cup cold 2% milk
  • 1-3/4 cups whipped topping
  • 24 gingersnaps, divided
  • whipped cream, optional

Directions

  1. In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
  2. Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.