Creamy Pumpkin Mousse (Easy & No Bake!)
This easy Pumpkin Mousse is a light, fluffy, no-bake dessert that’s packed with cozy fall flavors. Made with just five simple ingredients, it’s ready in minutes and is the perfect make-ahead treat for Thanksgiving, holiday gatherings, or whenever you’re craving pumpkin pie without turning on the oven!
Quick Snapshot:
- Total Time: 10 minutes
- Equipment: Hand mixer
- Best Tip: Gently fold the pumpkin into the whipped cream, being careful not to overmix so it doesn’t deflate
- Perfect for: Fall dessert; Thanksgiving; a pumpkin craving
If you love creamy pumpkin desserts but don’t want the hassle of baking a pie, this homemade pumpkin mousse is about to become your new favorite!
Much like this pumpkin pie pudding, this easy pumpkin mousse is rich, airy, perfectly spiced, and comes together in minutes.
And to be sure it turns out creamy and fluffy every single time, I tested this recipe three times to ensure you’re getting quality pumpkin deliciousness!
Ingredient Notes:
- Heavy whipping cream: Use very cold heavy whipping cream so it whips into stiff peaks quickly and creates a light, fluffy mousse.
- Powdered sugar: Sweetens the mousse while dissolving smoothly without making it grainy. Add more or less to taste depending on how sweet you like your desserts.
- Pure pumpkin puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Pumpkin pie spice: Adds warm fall flavors.
- Vanilla: Vanilla gives a rich flavor.
How to Make Pumpkin Spice Mousse:
This recipe comes together easily and is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Add the pumpkin puree, pumpkin pie spice, and vanilla.
- Gently fold everything together until smooth and fully combined.
- Spoon into serving bowls or dessert glasses. Refrigerate until chilled for the best flavor and texture.
Tips for the Fluffiest Pumpkin Mousse:
- Start with very cold heavy whipping cream.
- Chill your mixing bowl and beaters beforehand for even better results.
- Beat the cream until stiff peaks form.
- Gently fold in the pumpkin mixture instead of stirring vigorously.
- Don’t overmix or you’ll lose the airy texture.
- Chill for at least one hour before serving for the fluffiest consistency.
Common Mistakes to Avoid:
- Using pumpkin pie filling: Pumpkin pie filling contains added sugar and spices that will change both the flavor and consistency of the mousse.
- Overmixing: Once you add the pumpkin, fold gently with a rubber spatula. Mixing too much knocks the air out of the whipped cream.
- Under-whipping the cream: Soft peaks won’t hold the mousse together as well. Beat until stiff peaks form for the lightest texture.
Variations:
- Cheesecake Pumpkin Mousse: Fold in softened cream cheese for a richer, tangier dessert.
- White Chocolate Pumpkin Mousse: Mix melted, cooled white chocolate into the pumpkin before folding into the whipped cream.
- Caramel Pumpkin Mousse: Drizzle caramel sauce over each serving.
- Chai Pumpkin Mousse: Stir in a little ground cardamom and extra cinnamon.
Topping Ideas:
- Homemade whipped cream
- Graham cracker crumbs
- Crushed gingersnap cookies
- Crushed Biscoff cookies
- Candied pecans
- Caramel sauce
- White chocolate shavings
- Pumpkin spice granola
Serving Suggestions:
This recipe is delicious on its own, but it’s also incredibly versatile!
Serve it:
- Layered into parfaits
- Inside phyllo shells
- As a pie filling
- As a crepe filling
- As a cannoli filling
- With fresh apple slices or graham crackers for dipping
Storage & Make Ahead:
Store leftover pumpkin mousse in an airtight container in the refrigerator for up to 3 days.
- This recipe is a great make-ahead dessert. Prepare it up to 24 hours in advance, cover, and refrigerate until ready to serve.
- Freezing isn’t recommended because the whipped cream can separate once thawed.
Troubleshooting:
Why is my pumpkin mousse runny?
The whipped cream may not have been whipped long enough, the ingredients may have been overmixed, or the mousse needs additional chilling time.
Why isn’t my mousse fluffy?
Be sure the whipping cream reaches stiff peaks before folding in the pumpkin mixture.
Why is my mousse grainy?
This usually happens if the powdered sugar isn’t fully incorporated or if the pumpkin wasn’t mixed evenly.
Can I fix runny mousse?
If it hasn’t been chilled yet, refrigerate it for at least one hour. If the whipped cream never reached stiff peaks, unfortunately the mousse won’t set properly.
Frequently Asked Questions:
Can I use Cool Whip instead?
Yes! Substitute thawed Cool Whip for the homemade whipped cream if desired.
Can I use homemade pumpkin puree?
Yes, as long as it’s well-drained so the mousse doesn’t become watery.
Is pumpkin mousse the same as pumpkin pie filling?
No…this mousse is light and airy, while pumpkin pie filling is thick and custardy.
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!
More Easy No-Bake Pumpkin Recipes You’ll Love:
Pumpkin Mousse
Ingredients
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar (see note below)
- 1 cup pure pumpkin (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla bean paste (or vanilla extract)
- Whipped cream, for topping (if desired)
Method
- To a large mixing bowl, add the heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer with fitted paddle attached, beat on medium to high speed until stiff peaks form, about 3-4 minutes.
- Add in the pumpkin, pumpkin pie spice, and vanilla and gently fold until combined.
- Refrigerate until ready to serve and/or spoon into bowls or cups and top with whipped cream. Mousse can be eaten right away but tastes better when chilled.
Notes
- Note: this mousse is not overly sweet. If you like a sweeter base, use an additional 2-4 tablespoons of powdered sugar (taste as you’re going to make sure it’s not too much).
- Pumpkin mousse will keep in an airtight container in the refrigerator for up to 3 days.
- See my tips and tricks for making this above the recipe box.
