Pumpkin Mousse Recipe
This Pumpkin Mousse is creamy, smooth, light, and airy and it's bursting with pumpkin pie flavor. It's a great dessert for Fall and seems elegant but simple to make. For a crunch you can add in crushed graham crackers and pecans.
Servings 6 servings
Calories 182kcal
Ingredients
- 1 cup heavy cream, cold
- 1, (15 oz. can) 100% pure pumpkin puree not pumpkin pie filling
- 1/3 cup evaporated milk
- 1 cup Greek yogurt, plain
- 1, (3.4 oz) package instant vanilla pudding mix
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Garnish ideas: whipped cream, pecans, gingersnap cookies, cinnamon, candied walnuts
Instructions
- In a large bowl, use a hand mixer to whip the heavy cream until medium stiff peaks form, ~3 minutes.1 cup heavy cream, cold
- In another large bowl, whisk together the pumpkin and evaporated milk until smooth.1, (15 oz. can) 100% pure 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 mix, 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
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