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 made in 10 minutes and uses minimal ingredients!
Some of my other fave pumpkin recipes are my Pumpkin Pie Bars, Pumpkin Banana Bread, and my 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
- 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
(For the full recipe, scroll down to the recipe card below)
- 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.
the goods
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Buy Now → More Pumpkin Recipes to Love
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Pumpkin Mousse Recipe
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
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 heavy cream until medium stiff peaks form, ~3 minutes.1 cup heavy cream
- In another large bowl, whisk together the pumpkin and evaporated milk until smooth.1 (15 oz. can) 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, 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.
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! 🙂