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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!
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Chill time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 6 people
Calories 182kcal
- 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
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.
- 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.
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