Pumpkin Mousse Recipe

creamy pumpkin mousse dessert topped with whipped cream and cinnamon

This creamy no-bake pumpkin mousse is the ultimate fall dessert. Light, fluffy, and full of cozy pumpkin spice flavor, it’s the perfect make-ahead treat for Thanksgiving or any autumn gathering. You’ll love how quick and easy it is to prepare—no oven needed!

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Course: Dessert

Cuisine: American

Prep Time: 15

Chill Time: 2

Total Time: 2 15

Servings: servings

Calories: 365kcal

Cost: $8

Equipment

Electric hand mixer or stand mixer
Large mixing bowls
Rubber spatula
Piping bag with star tip optional
Glass serving cups or parfait glasses
Plastic wrap

Ingredients

For the Pumpkin Mousse Base

1 cup pumpkin puree not pumpkin pie filling
8 oz cream cheese softened to room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt

For the Whipped Cream

2 cups heavy whipping cream cold
¼ cup powdered sugar
½ teaspoon vanilla extract

Optional Toppings

graham cracker crumbs for layering or garnish
candied pecans or walnuts optional
extra whipped cream for topping
caramel drizzle optional
cinnamon stick for garnish

Instructions

Beat softened cream cheese until smooth, then mix with pumpkin puree, powdered sugar, vanilla, pumpkin spice, and salt until creamy.
In a separate chilled bowl, whip heavy cream with sugar and vanilla until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture in three additions until light and fluffy.
Spoon or pipe into glasses, cover, and refrigerate for at least 2 hours before serving.
Top with whipped cream, graham crumbs, and caramel drizzle before serving.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition