Pumpkin Mousse Recipe
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Excuse me, will I interrupt your Fall activities with this Pumpkin Mousse Recipe. YOU NEED IT! ♡
Pumpkin Mousse is the recipe you whip up (literally) when you want pumpkin pie but without all the hassle.
It has the taste and texture of pumpkin pie filling but is made in 10 minutes and uses minimal ingredients! It’s a light, creamy dessert that offers a delicate, airy texture, making it perfect for when you’re craving something light yet full of Autumn flavors.
Some of my other favorite pumpkin recipes are Pumpkin Pie Bars, Pumpkin Banana Bread, Chai Latte Pumpkin Pie, and Pumpkin Brownies!
Here’s why you gotta make this pumpkin mousse recipe :
- TASTES INCREDIBLE
- Short ingredient list. Things you probably already have in your pantry!
- Uses an entire 15 oz. can of pumpkin puree! (No need to wonder what to make with leftover pumpkin)
- Easy dessert for the Fall/Autumn season, Thanksgiving, potlucks, etc.
- Requires a hand mixer but no other complicated kitchen tools.
- It’s creamy, fluffy, airy, and filled with real pumpkin flavor!
- All of the pumpkin haters will finally admit they love pumpkin after trying this pumpkin mousse recipe!
Pumpkin Mousse Recipe Ingredients
Scope out your pantry for these staple items. You may only need to run to the store for 1 or 2 items!
(For the full recipe, scroll down to the recipe card below)
- Pumpkin Puree: 100% pumpkin, unsweetened. (Not pumpkin pie filling)
- Evaporated Milk: adds to the creaminess of this dessert.
- Greek Yogurt: Plain. You can use vanilla or pumpkin spice-flavored yogurt if desired. Or, you can use some softened cream cheese. 6-8 oz. is plenty.
- Instant Pudding: Vanilla. You’ll need one 3.4-oz. box. If you can find the seasonal pumpkin spice, you can use that instead for more pumpkin flavor.
- Pumpkin Pie Spice: You can buy it store-bought or make your own. Combine 4 tsp. ground cinnamon, 2 tsp. Ground ginger, 1 tsp. Ground cloves, and ½ tsp. ground nutmeg. You’ll only need 1 tsp. for the pumpkin mousse recipe.
- Heavy cream: Use a hand mixer or stand mixer to whip heavy cream until stiff peaks form, ~3 minutes.
- Vanilla Extract: Adds depth of flavor and enhances the sweetness of the mousse.
How to make Pumpkin Mousse
(For the full recipe, scroll down to the recipe card below)
Whip the heavy cream
In a large bowl, use a hand mixer to whip heavy cream until stiff peaks form, ~3 minutes
Mix pumpkin puree and evaporated milk
In another large bowl, whisk together the pumpkin and evaporated milk until smooth.
Whisk in remaining ingredients
And combine until smooth.
Fold in the heavy cream
Fold just until no more white streaks remain.
Chill & serve!
Divide into jars, chill, and serve with your favorite toppings.
Tips for making pumpkin mousse:
- Don’t overwhip the heavy cream: It can be easy to overwork the heavy cream. Beat until peaks begin to form. If you whisk or beat for too long, the cream will become grainy and separate. If this happens, add a few tablespoons more cream and whisk again until smooth.
- Fold the heavy cream in gently and minimally: Fold just until there are no more white streaks. Folding too much leads to a dense mousse.
- Chill out: Be sure to let the mousse chill prior to serving. At least 1 hour is what I recommend.
- Craving crunch? Make into parfaits by layering in graham crackers and pecans.
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Pumpkin Mousse Recipe
Ingredients
- 1 cup heavy cream, cold
- 1, (15 oz. can) 100% pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup evaporated milk
- 1 cup Greek yogurt, plain
- 1, (3.4 oz) package instant vanilla pudding mix
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, use a hand mixer to whip the heavy cream until medium stiff peaks form, ~3 minutes.1 cup heavy cream, cold
- In another large bowl, whisk together the pumpkin and evaporated milk until smooth.1, (15 oz. can) 100% pure pumpkin puree, 1/3 cup evaporated milk
- Whisk in the remaining ingredients: instant vanilla pudding, Greek yogurt, pumpkin pie spice and vanilla extract.1 cup Greek yogurt, plain, 1, (3.4 oz) package instant vanilla pudding mix, 1 tsp. pumpkin pie spice, 1 tsp. vanilla extract
- Fold in the heavy cream. Chill for at least 1 hour prior to serving.
- Divide into individual portions. Garnish with graham cracker crumbs, whipped cream, pecans, cinnamon, or ginger cookies.
Video
Notes
- Spoon or pipe into individual dishes for an easy make-ahead dessert.
- Mousse will last in fridge, covered with plastic wrap, for 4-5 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Just made it and it’s amazing! I was wondering if it’s possible to freeze it and how long it will keep in the freezer. I made a lot and would like to eat it over time.
thank you soo much! I am not sure, I have never frozen it actually, we usually eat it up too quickly, haha. I think it would change the texture.
I went heavy with the graham cracker crumbs but those were literally the cherry on top! So delicious! What a great recipe.
Super quick, easy low cal dessert! A new staple for me in the fall. I topped mine with Cinnamon Toast Crunch Cinnadust!
This was so good!! Will definitely make again ?
I’m so glad! Thank you!
It looks so light and fluffy. A perfect fall mousse!
Love this recipe! Such a fun take on a pumpkin dessert that’s not pie. So easy to make too. YUM!
I’ve been obsessed with pumpkin desserts and this is such a good one! Saving for later to try over the weekend!
This pumpkin mousse is AMAZING! It’s super easy to make and has great pumpkin flavor and warm spices!
This is such a fun fall dessert! It’s super easy to make but still feels so fancy and tastes great! 🙂