Easy Pumpkin Mousse

As the leaves start to turn and there’s a chill in the air, it’s officially pumpkin season. But not every fall dessert needs to be a pie or cake. Pumpkin mousse offers all the rich, spiced flavors you love—without the hassle of baking. Light, airy, and creamy, it’s a crowd-pleaser that comes together in no time.

Whether you’re hosting a holiday dinner or just craving something sweet after a long day, this easy pumpkin mousse delivers comfort and elegance in one dish. Made with canned pumpkin puree, warming spices, and whipped cream, it’s a make-ahead treat that stores well in the fridge.

What makes this dessert truly special is its versatility. Serve it in small glasses with a sprinkle of crushed cookies or toasted nuts, or layer it in parfaits for a show-stopping presentation. Best of all? It takes less than 15 minutes to prepare.

🍽️ Cooking Time & Serving

• Prep Time: 15 minutes

• Chill Time (Optional): 1–2 hours

• Total Time: 15–120 minutes (depending on chilling)

• Servings: 6

📝 Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1/2 cup powdered sugar (or to taste)

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves (optional)

• 1 teaspoon vanilla extract

• 1 1/2 cups heavy whipping cream (cold)

• Pinch of salt

• Optional toppings: whipped cream, crushed gingersnaps, chopped pecans, caramel drizzle

👩‍🍳 How to Make Pumpkin Mousse

1. Whip the cream
   In a large mixing bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form. Be careful not to overwhip.

2. Mix the pumpkin base
   In a separate bowl, combine pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, cloves (if using), vanilla, and a pinch of salt. Mix well until smooth.

3. Fold in the whipped cream
   Gently fold half of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until fully incorporated and smooth. Do not overmix to keep the mousse light and fluffy.

4. Chill (optional)
   For best texture and flavor, cover and chill the mousse in the refrigerator for at least 1 hour before serving.

5. Serve and garnish
   Spoon the mousse into serving cups or bowls. Top with extra whipped cream, crushed cookies, or nuts for added flavor and texture.

📝 Notes

• Make it dairy-free: Use coconut cream in place of heavy whipping cream.

• Make ahead: Pumpkin mousse can be made up to 2 days in advance and stored in the fridge.

• Spices: Adjust the spice levels to your taste, or use pumpkin pie spice as a shortcut.

• Sweetness: Add more or less sugar depending on your preference.

❓FAQs

Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains sugar and spices, which can throw off the balance of the mousse.

Can I freeze pumpkin mousse?
It’s best enjoyed fresh or chilled. Freezing may alter the texture and cause separation when thawed.

How long does it last in the fridge?
Pumpkin mousse will stay fresh in the refrigerator for up to 3 days in an airtight container.

Can I make it vegan?
Yes, use coconut whipped cream and ensure all ingredients (like sugar) are vegan-friendly.

🍴 Nutrition Information

*DV = Daily Value based on a 2,000-calorie diet.

⚠️ Disclaimer

This recipe is intended as a treat and should be enjoyed in moderation as part of a balanced diet. Always check ingredient labels if you have food allergies, and consult with a healthcare provider for specific dietary needs.