Course: Dessert, pudding
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Chill Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings: 4
Calories: 722kcal
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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Kitchen Scale (optional)
Stand Mixer
- 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
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.
- 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.
Calories: 722kcal | Carbohydrates: 52g | Protein: 8g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 170mg | Sodium: 304mg | Potassium: 486mg | Fiber: 3g | Sugar: 42g | Vitamin A: 16529IU | Vitamin C: 5mg | Calcium: 232mg | Iron: 2mg