This easy pumpkin mousse recipe is quick, creamy, and loaded with pumpkin spice flavor, I'll show you how to make this no-bake, gluten-free dessert in 10 minutes with just 5 ingredients!
This pumpkin mousse tastes like when you get that perfect bite of pumpkin pie to whipped cream ratio on your fork, but without the crust!
Unlike chocolate mousse, my pumpkin mousse recipe is eggless, so it's easier and less fussy to make. No cream cheese either, instead, mascarpone cheese helps it hold its structure while giving it a lighter, fluffy texture.
Give me all the pumpkin desserts! Try these easy pumpkin cookies, my flaky pumpkin scones, or these delicious pumpkin brownies!
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Pumpkin mousse recipe ingredients
- Pumpkin purée: Make sure you're using canned pumpkin purée and not pumpkin pie filling! We are going to add pumpkin pie spice separately, you don't want to have it already added.
- Mascarpone cheese: I like to use mascarpone cheese instead of cream cheese for three reasons. First, it doesn't have that tangy taste, it's simply creamy and milky. Second, it mixes into the mousse much more easily, you don't have to bring it to room temperature, and you don't get any lumps! And finally, mascarpone cheese is much lighter in texture so the pumpkin mousse turns out really fluffy. After all, we're making mousse, not cheesecake!
- Pumpkin pie spice: Pumpkin pie spice add a perfectly balanced flavor to the mousse and doesn't overpower any of the other ingredients. If you don't have it, you can make your own, see tips section below.
- Brown sugar: Brown sugar is a little more subtle and adds a hint of caramel that complements the pumpkin.
- Heavy whipping cream: We'll make an unsweetened whipped cream to gently fold in and create the fluffy texture of the mousse.
- Kosher salt: I always love a hint of salt to balance the sweet.
How to make easy pumpkin mousse
Step 1: Make the pumpkin mousse base
Add the pumpkin purée, brown sugar, pumpkin pie spice, mascarpone cheese, and kosher salt to a very large mixing bowl. Note: You need a big bowl, see tips below.
Using a hand mixer, beat the mixture on medium speed for about one minute, until ingredients are well combined and you get large ripples.
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Step 2: Make the whipped cream
Add the heavy cream to a separate mixing bowl. Using the whisk attachment, beat for a few minutes on medium high speed until it soft peaks form.
Step 3: Combine whipped cream and pumpkin mousse base
Using a silicone spatula, gently fold โ the whipped cream into the pumpkin mixture, once it's incorporated fold in the remaining whipped cream in 2 more batches.
Transfer to individual serving dishes, cover with plastic wrap or foil, and chill for at least two hours or overnight before serving.
Pro tip
Gently folding in the whipped cream is the most important part! The airy whipped cream is what makes the pumpkin mousse fluffy and light. You don't want to stir it too vigorously, or you'll lose all those bubbles and end up with a flat mousse.
Expert tips
- Use the biggest mixing bowl you have: This is a good amount of mousse, so I use a 4-quart mixing bowl for the pumpkin mixture, this gives me plenty of room to fold in the whipped cream while maintaining the light, airy texture and keeps the bowl from overflowing.
- Chill the bowl when making whipped cream: If you have time, pop your mixing bowl into the refrigerator before you start whipping the cream. This will keep the cream colder and help it to hold the soft peaks more easily. You can also place your mixing bowl inside another bowl filled with ice water to achieve the same effect.
- Make your own pumpkin pie spice: If you don't have pumpkin pie spice on hand, use ยฝ teaspoon ground ginger, ยฝ teaspoon cinnamon, and ยฝ teaspoon nutmeg. You can adjust those amounts to suit your taste, too!
- Chill mousse longer for the best flavor: The pumpkin mousse must be chilled for at least 2 hours, but if you let it chill overnight, the flavor will be even better. The spices and sugar have more time to meld with the pumpkin and blend into a perfectly balanced mousse. This means it's a great make-ahead dessert recipe for Thanksgiving or Christmas!
Pumpkin mousse toppings
I don't recommend topping pumpkin mousse with whipped cream because the recipe is already loaded with it! But there are plenty of delicious toppings to try instead.
- Cookies: Try crumbled graham crackers, pecan sandies, or ginger snaps.
- Nuts: Chopped pecans or candied hazelnuts add great texture.
- Make a parfait: Layer with granola and apple compote to make a fall parfait!
Storage
- Make ahead: Pumpkin mousse can be made up to 2 days ahead.
- Storage: Store in the refrigerator in individual servings tightly covered with plastic wrap, or place all mousse in a larger airtight container. It will keep in the refrigerator for 3 days.
- Freezing: You can freeze pumpkin mousse leftovers but it will not retain the same texture. Allow it to sit at room temperature for about 5 minutes to soften up before serving. It will be more like melted ice cream which isn't necessarily a bad thing!
More fall dessert recipes
- Chocolate Bourbon Pecan Pie is even more satisfying than the classic version!
- German Apple Cake is almost too pretty to eat...almost!
This easy pumpkin mousse recipe is quick, creamy, and scrumptious!
- Just 5 ingredients!
- All you need are two bowls and a hand mixer.
- No egg whites, no-bake, no worries.
- Mascarpone cheese instead of cream cheese means its super light and fluffy.
- Pumpkin mousse is gluten-free so everyone can enjoy it!
- Loaded with delicious pumpkin spice flavor!
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Recipe
Pumpkin Mousse Recipe
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I will email this recipe to you, so you can come back to it later!
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Equipment
- large mixing bowl (a very large one for the entire mixture)
- mixing bowls (a smaller one for the whipped cream)
Ingredients
- 15 ounces pumpkin purée (1 can)
- 8 ounces mascarpone cheese see note
- ⅔ cup brown sugar
- 1½ teaspoon pumpkin pie spice or make you own, see note
- ¼ teaspoon kosher salt
- 2 cups heavy cream
Instructions
- Add the pumpkin purée, brown sugar, pumpkin pie spice, mascarpone cheese, and kosher salt to a very large mixing bowl. You need a big bowl, see note below.
- Using a hand mixer, beat the mixture on medium speed for about one minute, until ingredients are well combined and you get large ripples.
- Add the heavy cream to a separate mixing bowl. Using the whisk attachment, beat for a few minutes on medium high speed until it holds soft peaks.
- Using a silicone spatula, gently fold ⅓ the whipped cream into the pumpkin mixture, once it's incorporated fold in the remaining whipped cream in 2 more batches.
- Transfer to individual serving dishes, cover with plastic wrap or foil, and chill for at least two hours or overnight before serving. Store in the refrigerator for up to 3 days.
Notes
- Mascarpone makes the best mousse: I like to use mascarpone cheese instead of cream cheese for three reasons. First, it doesn't have that tangy taste, it's simply creamy and milky. Second, it mixes into the mousse much more easily, you don't have to bring it to room temperature, and you don't get any lumps! And finally, mascarpone cheese is much lighter in texture so the pumpkin mousse turns out really fluffy. After all, we're making mousse, not cheesecake!
- Use the biggest mixing bowl you have: This is a good amount of mousse, so I use a 4-quart mixing bowl for the pumpkin mixture, this gives me plenty of room to fold in the whipped cream while maintaining the light, airy texture and keeps the bowl from overflowing.
- Chill the bowl when making whipped cream: If you have time, pop your mixing bowl into the refrigerator before you start whipping the cream. This will keep the cream colder and help it to hold the soft peaks more easily. You can also place your mixing bowl inside another bowl filled with ice water to achieve the same effect.
- Make your own pumpkin pie spice: If you don't have pumpkin pie spice on hand, use ½ teaspoon ground ginger, ½ teaspoon cinnamon, and ½ teaspoon nutmeg. You can adjust those amounts to suit your taste, too!
- Chill mousse longer for the best flavor: The pumpkin mousse must be chilled for at least 2 hours, but if you let it chill overnight, the flavor will be even better. The spices and sugar have more time to meld with the pumpkin and blend into a perfectly balanced mousse.
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