Pumpkin Mousse Recipe

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!

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!

• 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

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.

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.

the goods

Hand Mixer

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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 Instagram. Sign up for my email list, too!

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

Print Recipe Pin Recipe Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 people

Calories: 182kcal

Author: Tawnie Graham of Kroll’s Korner

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

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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

Hi, I’m Tawnie!

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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