Easy Pumpkin Mousse Recipe

If you love pumpkin pie but don’t have time to bake, or simply want something lighter, this easy pumpkin mousse recipe is about to become your new fall favorite. With just a handful of simple ingredients and no oven required, it delivers all the cozy pumpkin spice flavor you crave in a fluffy, creamy dessert that comes together in minutes.

Perfect for busy weeknights, make-ahead holiday gatherings, or last-minute desserts, this no-bake pumpkin mousse is proof that fall baking doesn’t always have to involve, well… baking. Just whip it up in one bowl, chill it for an hour, and enjoy a delicious dessert.

Whether you serve it in fancy dessert cups, layered into a pie crust, or topped with crushed gingersnaps, this quick pumpkin mousse is an effortless way to celebrate pumpkin season without the fuss or expense of traditional pies.

Why You’ll Want to Make This

If you love the flavor of pumpkin pie but want something lighter, faster and fluffier, this recipe is perfect.

• It tastes like pumpkin pie filling but with out extra calories from the pie crust
• Less work than making a pumpkin pie. No long baking time and fewer steps
• Perfect for fall gatherings, holiday parties or any type of gathering

So if you want a show-stopping dessert that doesn’t need to be baked the oven or needs extra time for baking, this easy pumpkin mousse is exactly what you need.

Here’s what you’ll need to make this recipe:

Heavy Whipping Cream – this is needed to make your own homemade whipped cream topping.

Half and Half – this is blended with the cream cheese and pumpkin to create the mousse.

Brown Sugar – used to sweeten the mousse. The brown sugar goes well with the pumpkin spices.

Pumpkin Puree – you’ll want a can of pureed pumpkin. This isn’t pumpkin pie filling which includes sugar and spices such as cinnamon and cloves. Check the can to make sure the only ingredient is pumpkin.

Cream Cheese – use your favorite cream cheese. Allow it to come to room temperature so it will be soft and easy to whip.

Pumpkin Pie Spice – this spice blend is a combination of cinnamon, ginger, nutmeg, allspice and cloves. You can easily create this spice blend at home. Try this recipe for pumpkin pie spice mix.

Vanilla Extract – adds delicious flavor to this mousse. You won’t want to leave this out.

Optional: pecan halves or ginger snap cookies to top your pumpkin mousse

How to make Pumpkin Mousse

To make the whipped cream: In a large bowl combine the heavy whipping cream and 2 tablespoons of brown sugar. Stir until the sugar is dissolved. Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.

To make the mouse: In a large bowl, whip the softened cream cheese and Half & Half with a hand mixer until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract. Continue to whip until thoroughly blended.

Spoon the pumpkin mousse mixture into serving bowls. Cover and chill for one hour.

To serve: remove the pumpkin mousse from the refrigerator and top with a spoonful of whipped cream. Add a sprinkle of cinnamon if desired. Top with pecans or a gingerbread cookie. Enjoy!

Storage and Make Ahead Tips

Ideal fridge storage is 2 to 3 days. After that you may notice that the texture isn’t as fluffy.

For the best texture cover the mousse tightly with plastic wrap or use airtight container so the mousse doesn’t absorb smells in the refrigerator. This also helps the top of the mousse from drying out.

While you can freeze this recipe you will find the texture will change and it may become watery. This recipe tastes best when made fresh.

If you are using crunchy garnishes such as gingersnaps or nuts its best to add them just before serving so they don’t go soggy.

Ingredient Swaps

Pumpkin puree: You can swap out the canned pumpkin puree for homemade pumpkin puree. You can even swap out some or all of the pumpkin for another type of sweet squash such as Butternut, Kabocha or Delicata. You’ll want to strain the excess liquid off and even cook it over low heat to concentrate the flavor while removing moisture that will make your mousse watery.

Heavy Cream: this can be swapped out for whipping cream. Don’t want to make your own whipped topping? Swap out the heavy cream and use canned whipped cream instead.

Garnishes: swap out the gingersnaps for some other type of gingerbread cookie. Try topping with chopped pecans, walnuts, hazelnuts or pumpkin seeds (pepitas). Use another type of cookie in place of the gingersnaps such as a sugar cookie.

Time and Money Saving Tips

Use one bowl to make this recipe. Start by making the mousse first. Once it is portioned out into dessert bowls use the same mixing bowl to make the whipped cream topping. Don’t worry about washing the bowl. There may be small amounts of the mousse coating the bowl but this will mix into the whipped topping which will still taste delicious.

Use a store brand pumpkin puree over a name brand. The taste is the same and the savings can add up.

Swap out the heavy cream (which can go up in price around the holidays) and use a frozen whipped topping instead. These often go on sale and you can easily keep it in the freezer until needed.

Can I use homemade pumpkin puree instead of canned?

While many recipes use canned puree because its fast and easy, you can use roasted or cooked pumpkin puree if it’s thick and not watery. You’ll want to remove the excess water so it is not runny which will affect the texture of the mousse.

Try placing your homemade pumpkin into a small sauce pan and gently heat it to evaporate some of the water. Stir as it’s heating to prevent the pumpkin from burning in the pan. Once it has thickened you can easily use it for this recipe.

You can also place several layers of cheesecloth or even a paper coffee filter into a strainer. Place the strainer over a bowl to catch the liquid. Add the pureed pumpkin to the cheesecloth or filter and allow the excess water to drain out overnight in the refrigerator. If it’s still watery you may need to cook off the excess water in a small pan as noted above.

Pumpkin Recipes You Might Enjoy:

Here’s some pumpkin recipes you might enjoy. Use fresh, homemade pureed pumpkin or canned pumpkin for any of these recipes.

Spicy Harvest Chicken Casserole

Pumpkin Chili Recipe

Easy Pumpkin Spice Muffins

Pumpkin Chocolate Chip Cookies

Copycat Pumpkin Spice Latte

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