Pumpkin Mousse Recipe

Desserts  |  Published Oct 30, 2020  |  Updated Oct 30, 2020  |  By Tawnie

pumpkin mousse in a glass topped with whipped cream and pecans

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 made in 10 minutes and uses minimal ingredients!

mousse made with pumpkin in a white bowl

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!

ingredients needed to make pumpkin mousse in small glass bowls
  • Pumpkin Puree: 100% pumpkin, unsweetened. (Not pumpkin pie filling)
  • Evaporated Milk
  • Greek Yogurt: Plain. You can use vanilla or a pumpkin spice flavored yogurt if desired.
  • 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: 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 whip heavy cream until stiff peaks form, ~3 minutes.
  • Vanilla Extract

How to make Pumpkin Mousse

pumpkin mousse in a glass topped with whipped cream and pecans
  1. In a large bowl, use a hand mixer to whip heavy cream until stiff peaks form, ~3 minutes
  2. In another large bowl, whisk together the pumpkin and evaporated milk until smooth.
  3. Whisk in the remaining ingredients: instant vanilla pudding, Greek yogurt, pumpkin pie spice and vanilla extract.
  4. Fold in the heavy cream.
  5. Chill for at least 1 hour prior to serving.
  6. Divide into individual portions.
  7. Garnish with graham cracker crumbs, whipped cream, pecans, cinnamon, or gingersnap cookies.
pumpkin mousse in a glass topped with whipped cream and pecans

Tips for making pumpkin mousse:

  • Don’t over whisk the heavy cream: When beating the heavy cream, it can be easy to over work the cream. Beat until peaks begin to form. If you whisk or beat for too long, the cream will become grainy and separates. If this happens, add in 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.

Which holiday do you love more?

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

pumpkin mousse in a glass topped with whipped cream and pecans
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Pumpkin Mousse Recipe

THIS Pumpkin Mousse! Creamy, smooth, airy and filled with pumpkin pie spice. For a crunch add in crushed graham crackers and pecans. YUM!
5 from 5 reviews
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 182kcal

Ingredients

  • 1 cup heavy cream
  • 1 (15 oz. can) pumpkin puree
  • 1/3 cup evaporated milk
  • 1 cup Greek yogurt, plain
  • 1 (3.4 oz) package Instant Vanilla Pudding
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Garnish ideas: whipped cream, pecans, gingersnap cookies, cinnamon, candied walnuts

    TEXT INGREDIENTS

    Instructions

    • In a large bowl, use a hand mixer to whip heavy cream until medium stiff peaks form, ~3 minutes.
    • In another large bowl, whisk together the pumpkin and evaporated milk until smooth.
    • Whisk in the remaining ingredients: instant vanilla pudding, Greek yogurt, pumpkin pie spice and 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. 
    Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

    Nutrition

    Serving: 1serving | Calories: 182kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 44mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

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    5 Comments
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    Andrea Metlika
    10 months ago

    It looks so light and fluffy. A perfect fall mousse!

    Angela
    10 months ago

    Love this recipe! Such a fun take on a pumpkin dessert that’s not pie. So easy to make too. YUM!

    Jamie
    10 months ago

    I’ve been obsessed with pumpkin desserts and this is such a good one! Saving for later to try over the weekend!

    Alison
    10 months ago

    This pumpkin mousse is AMAZING! It’s super easy to make and has great pumpkin flavor and warm spices!

    Anjali
    10 months ago

    This is such a fun fall dessert! It’s super easy to make but still feels so fancy and tastes great! 🙂

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