By: Becky Hardin
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This Pumpkin Mousse recipe is easy, creamy, and perfect for fall holidays. The fluffy mousse is infused with cheesecake flavor, brown sugar, pumpkin puree, and pumpkin pie spice for the most delicious flavor. You only need a few ingredients to make this delightful dessert, and no baking required!
Table of Contents
What’s in this Pumpkin Mousse Recipe?
This quick and easy pumpkin mousse will wow your guests with its rich pumpkin flavor and incredibly light texture!
- Cheesecake Instant Pudding Mix: Use this ingredient dry–do not prepare it according to the instructions on the box. Vanilla or white chocolate instant pudding mix will also work, but will be less tangy.
- Brown Sugar: Sweetens the mousse.
- Pumpkin Pie Spice: Adds a warm pumpkin pie flavor.
- Half-and-Half: Adds moisture to help dissolve the pudding mix. You can substitute whole milk for a softer mousse, or heavy cream for a thicker one.
- Pumpkin Puree: Adds rich and earthy pumpkin flavor.
- Whipped Topping: Makes the mousse light and fluffy. Be sure to thaw if frozen before using.
Pro Tip: Make sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already includes sugar and spices and will make the pudding too sweet.
Variations on Pumpkin Pie Mousse
There are so many ways to change up this pumpkin mousse. Try adding some cocoa powder or melted chocolate to create a chocolate pumpkin mousse, or swap some of the brown sugar for maple syrup for a maple pumpkin mousse. And add a splash of rum or bourbon for a boozy take!
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What is pumpkin mousse made of?
This mousse is made from pantry staples, like cheesecake pudding mix, brown sugar, pie spice, and canned pumpkin puree. Add some fresh half-and-half and whipped topping, and you’ve got one tasty mousse!
Is mousse just whipped pudding?
Nope! Unlike pudding, mousse is not cooked and is served chilled.
Can I use cream cheese instead of pudding mix?
Yes, but you will need more sugar! Whip 8 ounces (1 brick) of cream cheese with 1 cup of brown sugar and the pumpkin pie spice until light and fluffy, then add the pumpkin puree and fold in the whipped topping.
How to Store
To store pumpkin pie mousse, spoon it into individual glass serving dishes or a large serving bowl, and cover it tightly with plastic wrap or an airtight lid. Keep it refrigerated for 2-3 days to maintain its freshness.
Freezing is not recommended as it will likely affect the texture negatively.
Serving Suggestions
Top this tasty pumpkin mousse with whipped cream (or pumpkin spice whipped cream!) and baked pie crust pieces, crumbled graham crackers or gingersnaps, crushed nuts, or chocolate chips! Add a drizzle of chocolate syrup or caramel sauce to take it to the next level.
You can also turn this mousse into a parfait by layering with pie pieces or cookies, or spoon it into a prepared pie crust to create a mousse pie.
Recipe
Pumpkin Mousse Recipe
4.67 from 3 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 0 minutes minutes
Total: 40 minutes minutes
Serves8
Experience the delightful combination of pumpkin pie and whipped cream with this easy-to-make Pumpkin Mousse. Topped with fluffy whipped cream and a warm pumpkin pie spice, this creamy pumpkin mousse creates a heavenly dessert to satisfy your sweet cravings.
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Ingredients
- 6.8 ounces cheesecake instant pudding mix 193 grams (2 (3.4-ounce) boxes)
- ¼ cup brown sugar 52 grams
- 1½ teaspoons pumpkin pie spice 5 grams, plus more for garnish
- 1 cup half-and-half 227 grams
- 15 ounces pumpkin puree 425 grams (1 can) — not pumpkin pie filling!
- 8 ounces whipped topping 227 grams, thawed if frozen and divided (1 tub)
Recommended Equipment
Kitchen Scale (optional)
Instructions
Whisk the pudding mix, light brown sugar, and pumpkin pie spice together in a large mixing bowl until well combined.
6.8 ounces cheesecake instant pudding mix, ¼ cup brown sugar, 1½ teaspoons pumpkin pie spice
Add in the half-and-half and pumpkin puree and beat with a hand mixer until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula several times so that everything is evenly incorporated.
1 cup half-and-half, 15 ounces pumpkin puree
Gently fold in 2 cups of the whipped topping and set the rest aside for now.
8 ounces whipped topping
Spoon the mousse into eight 4-ounce glass serving dishes or one large serving bowl and cover well with plastic wrap.
Allow the mousse to chill for 15-30 minutes.
Use a piping bag and star piping tip to pipe the remaining whipped topping onto the top of the mousse.
Sprinkle with pumpkin pie spice, optional, and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already includes sugar and spices and will make the pudding too sweet.
Storage:Store pumpkin mousse in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving: 4ounces Calories: 241kcal (12%) Carbohydrates: 41g (14%) Protein: 2g (4%) Fat: 7g (11%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 1g Cholesterol: 11mg (4%) Sodium: 377mg (16%) Potassium: 190mg (5%) Fiber: 2g (8%) Sugar: 35g (39%) Vitamin A: 8402IU (168%) Vitamin C: 3mg (4%) Calcium: 75mg (8%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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