Looking for a Halloween dessert recipe that’s a little spooky but super delicious? Then you have to try these Ghostly Pumpkin Spice Mousse Cups. To make these super adorable Ghost Mousse Cups, I spooned pumpkin spice mousse (recipe below) onto a pre-made chocolate cake and topped it with whipped cream ghosts. The combination of flavors and textures in this recipe work perfectly.
It’s super easy to make delicious ghosts using ready-made chocolate cake or boxed chocolate cake. Easy to make gluten-free, sugar-free, low-carb, and/or keto-friendly. It’s the perfect dessert for Halloween!
How to make ghostly pumpkin spice mousse cups
make pumpkin spice mousse
To make pumpkin spice mousse, first whisk together cream cheese, pumpkin puree, pumpkin spice, vanilla extract, and your favorite sweetener. Stir in the prepared whipped cream to create a light texture.
Tips for making a super smooth mousse: Make sure the cream cheese is softened before whisking with the pumpkin puree to create a smooth mousse. If it’s not soft enough and there are very few white specks of cream cheese, put the bowl in the microwave for about 10-15 seconds to soften it and whisk until smooth.
This pumpkin mousse is also very tasty as a standalone dessert, without ghosting.
assembly dessert cup
Chocolate cake (bottom layer)
Add your favorite ready-made chocolate cake to the bottom of a jar or dessert plate. Use a dessert plate to cut out the perfect size and slice horizontally down the middle to make the cake about 1/2 thick. You can also just put cake crumble on the bottom. You can also use your favorite chocolate cookies here.
Pumpkin spice mousse + garnish (middle layer)
Spoon the mousse over the cake. I like a 2:1 ratio of mousse to cake. Then garnish with cake flour and chopped pecans. This adds extra flavor and a beautiful crunchy element to this dessert.
Whipped cream ghost! (Top layer)
Put the whipped cream into a piping bag fitted with a large round piping tip (I used a Wilton 1A large round piping tip). If you don’t have one, place the whipped cream in a plastic bag and snip the corner to about 1/2 inch wide.
Pipe the whipped cream in a tall swirl over the pumpkin mousse.
how to make a ghost face
- For the ghost’s eyes, I used candy googly eyes.
- For the ghost mouth: Roll the damp cake flour into an oval shape and flatten it.
- You can substitute mini chocolate chips for the eyes and mouth.
💡Tips: Practice piping the ghost a few times on the waxed paper to get a good fit.
Get the recipe!
ghostly pumpkin spice mousse cup
If you’re looking for a super easy, delicious, and adorablely spooky dessert this fall, try these Ghostly Pumpkin Spice Mousse Cups. Want something low-carb and sugar-free? Use sugar substitutes like erythritol or stevia, and use low-carb chocolate cake instead.
material
- 1 15 oz canned pumpkin puree
- 8 ounce cream cheese, softened
- 2 cup fresh cream or whipped cream
- 2 1/2 1 teaspoon pumpkin pie spice
- 1 tablespoon vanilla essence
- 1/4 cup Use your favorite powdered sweetener, such as sugar-free used stevia, erythritol, or monk fruit (adjust to taste)
- 1/2 cup 1/2 cup toasted pecan halves
- candy googly eyes
- leftover or ready-made chocolate cake
direction
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Whipped cream: Place the beaters and bowl in the freezer for 5 minutes to chill. Next, add the heavy cream to a bowl, add 1 teaspoon vanilla and your favorite powdered sweetener. Whisk vigorously until thick. Refrigerate until ready to use.
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Pumpkin Mousse: Whip cream cheese, pumpkin puree, pumpkin spice, vanilla extract, and 1/8 cup of your favorite sweetener until smooth. Gently add 1/2 cup whipped cream. Chill in the refrigerator for about 2 hours to solidify.
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Assemble: Add your favorite cake or cookie crumble to the bottom of a small parfait plate or jar. Then add the pumpkin mousse and top with cake flour and pecan pieces. Put the cream into a piping bag with a round tip and pipe it into the shape of a ghost. Add the googly eyes and for the mouth, roll the remaining moistened cake flour into a small oval and flatten it. enjoy!
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tips: Don’t you have googly eyes? Use chocolate chips instead. Alternatively, roll leftover cake flour into small balls.
Precautions
Note: To make this dessert low-carb and keto-friendly, use a sugar-free, gluten-free, or grain-free cake.
Source: Better Living – onbetterliving.com
