This fluffy, creamy pumpkin mousse is an easy, no-bake dessert perfect for any time of year.
Sure, the light orange hue and seasonal spices make it a fall favorite. But the sweet flavor and light texture are just as yummy in the summer.
Top it with whipped cream and crushed graham cracker crumbs, and it’s like a deconstructed pumpkin pie!
Why You’ll Love This Pumpkin Mousse
Pleasing Pumpkin Spice: Pumpkin mousse is lightly spiced, super creamy, and just the right amount of sweet.
Versatile Delight: Serve it in a glass with whipped cream, pour it into a ready-made pie crust, or use it on top of waffles!
Impressive Presentation: The orange color is lovely, and with a dollop of whipped cream on top, it’s as pretty as can be.
Ingredients
- Heavy Cream and Milk: Cream is the rich base that gives the mousse its luxurious texture and creamy mouthfeel. The milk is used to prepare the pudding.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Homemade or canned both work, but you’ll need to drain homemade as it can be watery.
- Cream Cheese: Adds tangy richness and helps stabilize the mousse.
- Powdered Sugar and Salt: Sweetens the mousse and balances the flavors.
- Vanilla Extract and Pumpkin Pie Spice: Enhance the warm, sweet flavors of pumpkin.
- Vanilla Pudding Mix: Adds sweetness and stability so the mousse will set. It also contributes to the thick texture and creamy finish.
- Gelatin (optional): Without gelatin, the mousse will be soft and last only 1-2 days. With gelatin, it will be firm and scoopable. It’ll also last longer in the fridge.
How to Make Pumpkin Mousse
I have to admit that this isn’t a super simple one-bowl recipe. But that doesn’t mean it’s hard, either.
You just have to follow these steps, and it’ll be perfect:
1. CHILL: Place a mixing bowl and beaters in the freezer to chill.
2. BLOOM (Optional): Pour the milk into a saucepan and sprinkle over the gelatin. Leave it for 5-10 minutes, then warm it over low heat until the gelatin dissolves. Transfer to a bowl to cool.
3. MIX: In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin puree, vanilla extract, salt, and pumpkin pie spice. Mix until well blended.
4. PREPARE: Sprinkle the pudding mix over the milk (this step is the same with or without the gelatin) and whisk until smooth. Set aside to thicken.
5. WHIP: In the chilled bowl, whip the cream on medium-low to soft peaks, then on medium to stiff peaks.
6. COMBINE: Mix the thickened pudding into the cream cheese and pumpkin mixture, then fold in whipped cream until blended.
7. REFRIGERATE: Pour into mason jars or a serving container. Cover and refrigerate for at least 4 hours or overnight.
8. SERVE: Garnish with whipped cream, cinnamon, or graham cracker crumbs as desired.
Tips For the Best Pumpkin Mousse
If you’re craving the cozy vibes of pumpkin spice season, you’ve got to try this recipe.
With these tips, it’s foolproof!
- Use 100% pumpkin puree, not pie filling. And remember to drain it if using homemade. Add it to a colander lined with cheesecloth and let it sit for an hour or so.
- Whipped topping swap. You can use 16 ounces of Cool Whip instead of whipped cream, but the mousse will be softer.
- Make it a pie. Pour the mousse into a ready-made graham cracker crust and chill until set (this also works for trifle). This option is best when you add the optional gelatin, so you get a nice, clean slice.
- Make ahead. With the gelatin, you can make this 3-4 days ahead. Without it, I don’t recommend making it more than 1 day ahead. Add the extra whipped cream and garnishes just before serving.
- Variations. Use cheesecake pudding or sugar-free, or mix in chocolate chips, chopped nuts, cookie crumbs, or toffee bits. You can also top it with chocolate sauce, caramel, or yummy caramel whipped cream.
- Serving suggestions. The mousse can be served in individual glasses, shot glasses, waffle cones, or one large trifle bowl. Just be sure to let it set fully before serving.
How to Store
Got leftovers? Here’s how to store them:
To Store: Cover the mousse tightly with plastic or store in an airtight container (I like mason jars with lids). Store for 1-2 days without gelatin or 3-4 days with gelatin.
To Freeze: Transfer the mousse to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before serving with fresh garnishes.
More Pumpkin Desserts You’ll Love
No-Bake Pumpkin Cheesecake
Downeast Maine Pumpkin Bread
Pumpkin Dessert With Yellow Cake Mix
Pumpkin Coffee Cake
Pumpkin Mousse
8
servings20
minutes4
410
kcalThis fluffy, creamy pumpkin mousse is an easy, no-bake dessert that’s perfect for any time of year. Using real pumpkin, you’ll love every spiced spoonful.
Ingredients
1 cup milk
1 (7 gram) packet unflavored gelatin, optional
8 ounces cream cheese, softened
1/3 cup powdered sugar
1 (15 ounce) can 100% pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
pinch salt
1 (3.4 ounce) packet instant vanilla pudding mix
2 cups cold heavy cream
Instructions
- Place a mixing bowl and beaters in the freezer to chill.
- Optional: Pour the milk into a saucepan and sprinkle the gelatin over the top. Let it bloom for 5-10 minutes, then warm over low heat, stirring constantly, until the gelatin dissolves completely. Do not boil. Pour the mixture into a heatproof bowl to cool.
- In a separate large bowl, beat the softened cream cheese until smooth and lump-free. Scrape the bottom and sides and add the powdered sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and well blended. Set aside.
- Sprinkle the instant pudding over the milk and whisk until smooth. Set aside to thicken. (This step is the same even if you don’t use gelatin.)
- Pour the cream into the chilled bowl and whisk on medium-low until soft peaks form. Turn the speed to medium and whip until stiff peaks form.
- Transfer the thickened pudding to the pumpkin and cream cheese mixture. Beat to combine, then gently fold in the whipped cream until evenly blended.
- Pour the pudding into mini mason jars, glasses, or a large serving container (preferably with an airtight lid). Cover and refrigerate for at least 4 hours or overnight.
- Serve with extra whipped cream, a dash of cinnamon, or graham cracker crumbs. Enjoy!
Notes
- Why add gelatin? Thanks to the pudding, this mousse is soft yet firm. But if you want it firm enough to scoop, add gelatin. It’s also the best option for making this ahead, as the gelatin makes it much more stable and less likely to deflate.
- Whipped topping swap. You can use 16 ounces of Cool Whip instead of whipped cream, but the mousse will be softer.
