Pumpkin Mousse Recipe

Course: Dessert, pudding

Cuisine: American

Prep Time: 10

Cook Time: 0

Chill Time: 2

Total Time: 2 10

Servings:

Calories: 722kcal

Author: Becky Hardin - Easy Dessert Recipes

Pumpkin Mousse is light, fluffy, flavorful, and so easy to whip up! Serve this simple mousse as part of your Thanksgiving dessert spread or just as a sweet treat on a fall day.

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Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

2 cups heavy cream 454 grams, cold and divided
¼ cup maple syrup 78 grams
1 teaspoon pure vanilla extract 4 grams
1½ cups pumpkin puree 341 grams
1 cup whole milk 227 grams
3.4 ounces vanilla pudding mix 96 grams (1 box)
4 ounces cream cheese 114 grams, room temperature (½ brick)
1 teaspoon pumpkin pie spice 3 grams

Instructions

In thebowl 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 remaining ½ cup 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

Make sure the temperatures of all of your ingredients are just right! The heavy cream should be cold and the cream cheese should be room temperature.
As tempting as it is to dive right in, give the mousse about 2 hours to set before you enjoy it.
When folding the whipped cream into the pudding mixture, make sure you don't over mix, or the consistency will end up all wrong.

Storage: Store pumpkin mousse in an airtight container in the refrigerator for up to 2 days.

Nutrition