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

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!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

2 cups heavy cream cold and divided
¼ cup pure 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

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 pure 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

*Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has spices and sugar already added to it and will mess with the flavor and texture of your mousse.

**Use this as a dry ingredient--do NOT prepare it according to the package!

Tips:

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.
Beat the heavy cream to stiff peaks but not grainy. Over-whipping can cause separation, while under-whipping won’t hold the mousse structure. Using a chilled bowl and whisk helps get it just right.
When folding the whipped cream into the pudding mixture, make sure you don't over-mix, or the consistency will end up all wrong. Use slow, sweeping motions with a rubber spatula.
Letting the mousse chill for the full 2 hours (or slightly longer) helps it set fully and develop flavors. It also makes it easier to pipe or serve cleanly in cups.
Top with crumbled gingersnaps, graham crackers, or toasted nuts. This adds a satisfying crunch!

Make-Ahead: This is a great make-ahead dessert since it needs time to chill and firm up. You can prep it up to 2 days ahead of time.

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

Nutrition