This pumpkin mousse is one of my favorite light desserts to make in the fall. It’s fluffy, full of pumpkin flavor, and so easy to whip up! I love it for a lighter option after Thanksgiving dinner or just a treat on a random Thursday night. It feels so fancy but is really super simple to make!
Mousse is one of my favorite desserts for the consistency alone, and this pumpkin mousse is one of my all-time favorites for the flavor, too! It’s creamy, dreamy, and light as a feather! I used cream cheese and vanilla pudding mix to make it super luscious, and real pumpkin puree adds so much pumpkin flavor. This is a no-bake recipe that requires just 10 minutes of prep time. It doesn’t get much easier than this!
What’s in This Pumpkin Mousse Recipe?
- Heavy Cream: Whips into whipped cream to lighten the texture and add richness in flavor to the mousse.
- Maple Syrup: Adds sweetness and earthiness. Be sure to use pure maple syrup, not pancake syrup.
- Vanilla Extract: Enhances the flavor of the pumpkin and maple syrup.
- Pumpkin Puree: What makes this a pumpkin mousse! Be sure to use puree, not pumpkin pie filling.
- Milk: Whole milk helps the pudding mix dissolve.
- Pudding Mix: Gives the mousse substance and adds sweetness. Make sure to use this as a dry ingredient– do not prepare according to the box.
- Cream Cheese: Adds tanginess to help balance out the sweetness.
- Pumpkin Pie Spice: Adds the classic pumpkin pie flavor!
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How to Store
Store leftover pumpkin mousse in an airtight container in the refrigerator for up to 2 days. Make sure the container is truly airtight, as any amount of outside air can create a film on the mousse.
Tips for Success
- Make sure the temperatures of all of your ingredients are just right! The heavy cream should be cold and the cream cheese should be at room temperature.
- When folding the whipped cream into the pudding mixture, make sure you don’t over-mix, or the consistency will end up all wrong.
- As tempting as it is to dive right in, give the mousse about 2 hours to set before you enjoy it.
Pumpkin Mousse Recipe
Ingredients
- 2 cups heavy cream cold and divided
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1½ cups pumpkin puree
- 1 cup whole milk
- 3.4 ounces vanilla pudding mix (1 box)
- 4 ounces cream cheese room temperature (½ brick)
- 1 teaspoon pumpkin pie spice
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups of heavy cream along with the maple syrup and vanilla on medium speed until stiff peaks form, about 2 minutes.2 cups heavy cream, ¼ cup maple syrup, 1 teaspoon pure vanilla extract
- Remove the mixture to a bowl and place it in the refrigerator while you make the pudding base.
- Add the pumpkin puree, cream cheese, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment and beat them together until combined, about 1 minute.1½ cups pumpkin puree, 4 ounces cream cheese, 1 teaspoon pumpkin pie spice
- With the mixer on low, slowly add the milk and the remaining ½ cup of heavy cream. Mix until combined.1 cup whole milk
- Add the pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about 2 minutes.3.4 ounces vanilla pudding mix
- Gently fold the whipped cream mixture into the pudding mixture.
- Spoon or pipe the mousse into serving containers. Chill for at least 2 hours before serving.
- Garnish with crumbled gingersnaps or graham crackers.
Notes
How to Make Pumpkin Mousse Step-by-Step
Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups of heavy cream along with ¼ cup of maple syrup and 1 teaspoon of vanilla extract on medium speed until stiff peaks form, about 2 minutes. Remove the mixture to a bowl and place it in the refrigerator while you make the pudding base.
Beat the Pumpkin: Add 1½ cups of pumpkin puree, 4 ounces (½ brick) of cream cheese, and 1 teaspoon of pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment and beat them together until combined, about 1 minute.
Add the Pudding Mix: With the mixer on low, slowly add 1 cup of whole milk and the remaining ½ cup of heavy cream. Mix until combined. Add 3.4 ounces (1 box) of vanilla pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about 2 minutes. Gently fold the whipped cream mixture into the pudding mixture.
Chill and Serve: Spoon or pipe the mousse into serving containers. Chill for at least 2 hours before serving. Garnish with crumbled gingersnaps or graham crackers.
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