Photo of Pumpkin Mousse Cake by WW

Pumpkin Mousse Cake

Points® value
Total Time
1 hr
15 min
45 min
The use of Neufchatel cheese makes this light and airy dessert taste like warm pumpkin cheesecake, but with less fat and fewer calories. Along with the creamy cheese, it features canned pumpkin purée, evaporated milk, pumpkin pie spice, and ground ginger. First, you have to cook the pumpkin, cornstarch, and milk together until boiling, then let it cool. Simply beat and fold in the rest of the ingredients in different stages, and the batter is ready to go. The combination of pumpkin, spices, and cream cheese evokes our favourite fall flavours.


Pumpkin puree

15 oz, canned


1 tbsp(s)

Fat free evaporated milk

¼ cup(s)

Neufchâtel cheese

4 oz, softened

Pumpkin pie spice

1 tsp(s)

Ground ginger

1 tsp(s)


3 large, separated

Egg whites

1 serving(s)



Lite whipped topping

8 tbsp(s)

Ground cinnamon

½ tsp(s), optional, for garnish


  1. Heat the oven to 350°F. Coat a 1-quart glass or ceramic baking dish with cooking spray. Over medium heat, cook the pumpkin until it's no longer steaming, about 8 minutes. In a small bowl, mix the cornstarch and evaporated milk, and whisk into the pumpkin. Bring mixture to a boil; remove from the heat and cool.
  2. Beat the Neufchatel with the pumpkin pie spice and ginger; beat in the yolks to combine. Beat in the cooled pumpkin mixture.
  3. Beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold the whites into the pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into the center comes out clean, about 45 minutes.
  4. Scoop the mousse cake out into 8 serving bowls, and top each with 1 tablespoon of whipped topping. Sprinkle with a pinch of cinnamon, if desired.