This Pumpkin Mousse Recipe is an Autumn dessert everyone will love. It tastes just like pumpkin pie in a cup! Creamy, smooth, airy and filled with pumpkin pie spice. For a crunch add in crushed graham crackers and pecans!
It has the taste and texture of pumpkin pie filling but made in 10 minutes and uses minimal ingredients!
Here’s why you gotta make this pumpkin mousse recipe :
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!
Pumpkin Puree: 100% pumpkin, unsweetened. (Not pumpkin pie filling)
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.
How to make Pumpkin Mousse
In a large bowl, use a hand mixer to whip heavy cream until 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 gingersnap cookies.
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.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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