Looking for a slightly spooky but mostly delicious Halloween dessert recipe? Then try these Ghostly Pumpkin Spice Mousse Cups! To make these pretty and adorable ghost mousse cups, we topped a pre-made chocolate cake with pumpkin spice mousse (recipe below) and then topped with whipped cream ghosts. The mix of flavors and textures in this recipe works perfectly!
And if you use a pre-made or boxed chocolate cake, these delicious ghosts are super easy to assemble. It’s easy to make gluten-free, sugar-free, low-carb, and/or keto-friendly. This is the perfect dessert to make for Halloween!
How to Make Ghost Pumpkin Spice Mousse Cups
How to Make Pumpkin Spice Mousse
To make the pumpkin spice mousse, start by whipping the cream cheese, pumpkin puree, pumpkin spice, vanilla extract, and sweetener of your choice. Fold in prepared whipped cream to lighten texture.
Tips for a super soft mousse: Make sure the cream cheese is softened before whipping the pumpkin puree to create a silky smooth mousse. If it is not soft enough and the cream cheese is white, place the bowl in the microwave for 10-15 seconds to soften, then whip until smooth.
This pumpkin mousse is also delicious as a standalone dessert. I dare say it even without ghosts.
assembly dessert cup
Chocolate Cake (Lower Layer)
Add your favorite pre-made chocolate cake to the bottom of the jar or dessert plate. You can use a dessert plate to punch holes to the perfect size and then cut horizontally down the middle to make the cake about 1/2 thick. You can also line the bottom with cake crumbs. Your favorite chocolate cookies work here too.
Pumpkin Spice Mousse + Garnish (Medium)
Spoon mousse over cake. We like a 2:1 ratio of cake to mousse. You can then garnish with cake crumbs and chopped pecans to add another layer of flavor and a lovely crunchy element to this dessert.
Whipped Cream Ghosts! (top layer)
Put the whipped cream in a piping bag fitted with a large round tip. (We used a Wilton 1A Large Round Piping Tip.) If you don’t have one, place the whipped cream in a plastic bag and cut a piece about ½ inch wide across the corner.
Top the pumpkin mousse with a large swirl of whipped cream.
how to make a ghost face
- For the ghost eyes: We used candy googly eyes.
- For the ghost mouth: Moist cake crumbs were rolled into an oval and flattened.
- Instead, you can replace the eyes and mouth with mini chocolate chips.
💡 Tips: Practice your ghost on waxed paper a couple of times to get it right.
Get the recipe!
Ghost Pumpkin Spice Mousse Cups
For a super easy, delicious, adorable, and spooky dessert this fall, try Ghost Pumpkin Spice Mousse Cups. Want to make it low-carb and sugar-free? Use sugar substitutes like erythritol or stevia and use low-carb chocolate cake instead.
ingredient
- 1 15 ounces Can you make pumpkin puree?
- 8 oz. Cream Cheese, Yeonhwa
- 2 cup Heavy cream or heavy whipping cream
- 2 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1/4 cup Use powdered sweetener of your choice, sugar-free stevia, erythritol, monk fruit and adjust to taste)
- 1/2 cup 1/2 cup toasted pecan halves
- Candy Googly Eyes
- Leftover or pre-made chocolate cake
map
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Whipping Cream: Place the beaters and bowl in the freezer for 5 minutes to chill. Then add the heavy cream to the bowl along with 1 teaspoon vanilla and powdered sweetener of your choice. Beat on high until thickened. Let cool until ready to use.
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Pumpkin Mousse: Whisk together whipped cream cheese, pumpkin puree, pumpkin spice, vanilla extract, and 1/8 cup sweetener of choice until smooth. Gently fold in 1/2 cup whipping cream. Place in the refrigerator for 2 hours to cool and harden.
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Assemble: Add cake or cookie crumbles of your choice to the bottom of a small parfait dish or jar. Then add the pumpkin mousse and top with cake crumbs and pecan pieces. Put fresh cream into a piping bag with a wide, round tip and pipe it in a ghost shape. Add the eyes and for the mouth, roll and flatten the remaining cake crumbs into small ovals. take pleasure in!
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tip: Do you have any stupid eyes? Use chocolate chips instead. Alternatively, roll leftover cake crumbs into small balls.
memo
Note: To make this dessert low-carb and keto-friendly, use a sugar-free, gluten-free, or grain-free cake.
