Pumpkin Mousse is a dreamy, pillowy dessert that brings all the warm, spiced flavors of autumn into a spoonable treat. Imagine a silky mousse that tastes like the best slice of pumpkin pie, but with none of the baking fuss. It’s the kind of dessert that fits perfectly at a holiday table, but is so easy and quick you’ll want to make it for any weeknight craving. In every bite, you get rich pumpkin, delicately spiced sweetness, and a cloud-like texture — all ready to chill in minutes, no oven required!
Ingredients You’ll Need
This Pumpkin Mousse recipe proves that you don’t need a long list of fancy ingredients to create something memorable. Each item here brings its own magic, from cozy spices to dreamy cream for that signature lightness.
- 1 cup canned pumpkin purée: Offers genuine pumpkin flavor and a smooth, velvety base for your mousse.
- 1/2 cup granulated sugar: Sweetens the mousse just enough to highlight the spices without overpowering them.
- 1/2 teaspoon ground cinnamon: The essential autumn spice that infuses warmth and depth.
- 1/4 teaspoon ground nutmeg: Adds a slightly nutty, fragrant undertone for complexity.
- 1/4 teaspoon ground ginger: Brings a gentle zing that balances the sweetness.
- 1/8 teaspoon ground cloves: Intensifies those classic fall dessert notes.
- 1 teaspoon pure vanilla extract: Rounds out the flavors with aromatic smoothness.
- 1 pinch salt: A must for brightening up every single flavor in the mousse.
- 1 1/4 cups heavy whipping cream (cold): Whips into fluffy peaks that create the mousse’s airy texture.
- 4 ounces cream cheese (softened): Makes the mousse extra creamy and lends a tangy richness.
- Optional whipped cream and crushed gingersnaps for garnish: Adds visual flair and extra crunch for serving.
How to Make Pumpkin Mousse
Step 1: Blend Pumpkin and Spices
In a large mixing bowl, combine the pumpkin purée with sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and a pinch of salt. Use a hand mixer to beat everything until completely smooth and evenly spiced. This fragrant, orange base is the heart of your Pumpkin Mousse, so make sure it’s well mixed—this helps every bite taste amazing.
Step 2: Prepare the Cream Cheese
In a separate bowl, soften the cream cheese by beating it until it’s fluffy and lump-free. Cream cheese not only gives the mousse an irresistible tang but also helps create a denser, more luxurious texture.
Step 3: Combine Pumpkin and Cream Cheese
Gradually blend the fluffy cream cheese into your pumpkin mixture. Take your time with this step; blending slowly ensures a velvety base for your Pumpkin Mousse and avoids any streaks or lumps.
Step 4: Whip the Cream
Chill a mixing bowl and beaters, then pour in the cold heavy whipping cream. Beat the cream on high speed until stiff peaks form. This whipped cream is what turns your mousse from thick pumpkin cream into airy, cloud-like dessert perfection.
Step 5: Fold and Finish
Gently fold the whipped cream into the pumpkin-cream cheese mixture, working in two or three additions. You want the mixture to be smooth, fluffy, and fully combined, but don’t overmix or you’ll lose the lovely lightness. Spoon your finished Pumpkin Mousse into serving cups or small jars for easy, elegant serving. Refrigerate for at least 2 hours before serving to allow the mousse to set and flavors to deepen.
How to Serve Pumpkin Mousse
Garnishes
A simple dollop of whipped cream and a scattering of crushed gingersnaps make this Pumpkin Mousse absolutely irresistible. The cream adds extra fluff, while the cookies give a satisfying crunch—each bite is like fall in a cup!
Side Dishes
If you’re serving Pumpkin Mousse at a gathering, consider pairing it with fresh berries or a fruit compote for a bright contrast. A plate of buttery shortbread cookies or biscotti nearby adds a delightful crispy side.
Creative Ways to Present
Show off your Pumpkin Mousse in mini parfait glasses, layered with more whipped cream and a sprinkle of cinnamon, or pile it into tiny mason jars for a rustic-chic touch. For a surprising twist, pipe mousse into tart shells or hollowed-out mini pumpkins for a show-stopping dessert plate.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Mousse tightly with plastic wrap or lids and store in the fridge for up to 3 days. The texture stays fluffy and the flavors continue to blend, making the leftovers even tastier!
Freezing
If you want to freeze Pumpkin Mousse, spoon it into an airtight container and freeze for up to one month. Let it thaw in the fridge before serving; the flavor intensifies, though the texture may be a bit denser—almost like semifreddo.
Reheating
This dessert is best enjoyed cold straight from the fridge, so reheating isn’t necessary. If you freeze and thaw it, simply stir gently and allow it to come back to its soft, creamy state before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree your pumpkin until it’s silky smooth. Make sure to drain any excess liquid for the perfect consistency in your Pumpkin Mousse.
Is there a dairy-free version of Pumpkin Mousse?
Yes! Swap out the cream cheese and heavy cream for plant-based options like coconut cream and vegan cream cheese. The mousse will still be luscious and just as crave-worthy.
Can this recipe be made in advance for parties?
Definitely. Pumpkin Mousse is at its best when chilled and rested for a few hours, so making it a day ahead is not only possible but encouraged!
How do I make my mousse extra light and airy?
Use very cold heavy cream and beat it until it just holds stiff peaks, then gently fold it in. Overmixing will deflate it, so work carefully to keep all that airiness in your Pumpkin Mousse.
What else can I use as a garnish?
Try toasted pecans, shaved chocolate, or even a dusting of cinnamon and nutmeg for different flavor kicks and textures. This dessert is wonderfully versatile for finishing touches.
Final Thoughts
If you’re searching for a quick but impressive seasonal dessert, Pumpkin Mousse is your new go-to. With every scoop, you’ll taste the best of fall—warm spices, creamy pumpkin, and pure comfort. Treat yourself and your loved ones; once you’ve tried it, you’ll want this light, no-bake dessert on repeat all season long!
Print
Pumpkin Mousse Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, spiced goodness of Pumpkin Mousse, a delightful fall dessert that’s perfect for Thanksgiving or any autumn gathering. This no-bake recipe combines velvety pumpkin with warm spices and a hint of sweetness, all topped with a dollop of whipped cream and crunchy gingersnaps.
Ingredients
Main Ingredients:
- 1 cup canned pumpkin purée
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1 1/4 cups heavy whipping cream (cold)
- 4 ounces cream cheese (softened)
Optional for Garnish:
- Whipped cream
- Crushed gingersnaps
Instructions
- Prepare Pumpkin Mixture: In a large mixing bowl, combine pumpkin purée, sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Beat until smooth.
- Beat Cream Cheese: In a separate bowl, beat cream cheese until fluffy, then blend it into the pumpkin mixture.
- Whip Heavy Cream: In a chilled bowl, whip cold heavy cream until stiff peaks form.
- Combine: Gently fold whipped cream into the pumpkin mixture until smooth.
- Chill and Serve: Spoon mousse into serving dishes, chill for at least 2 hours. Top with whipped cream and crushed gingersnaps before serving.
Notes
- For a lighter texture, you can use a whipped topping instead of fresh whipped cream.
- This mousse can be made a day ahead and stored in the fridge.
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