This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible! This crowd pleasing pumpkin dessert has the homey, familiar flavors of a pumpkin pie but is lighter with a more elegant presentation. Sure to be a hit at any gathering!
Pumpkin Mousse Recipe
I’m all about make ahead desserts and this easy Pumpkin Mousse is one of my favorites. It’s so rich and pumpkin-y, with a velvety texture that kids and adults alike will love. The perfect make ahead dessert for the holidays!
This quick and easy mousse recipe boasts the familiar flavors of pumpkin pie in a lighter, easier-to-make, more elegant presentation. With the help of pudding mix, this mousse gets a rich cheesecake flavor and all the flavors you could ask for in a fall treat.
Delicate spice notes from the pumpkin pie spice, rich, earthy pumpkin flavor from the pumpkin puree, richness from the half and half and sweetness from the brown sugar – this dessert really has it all!
Whether you’re hosting for the holidays, planning a cozy night in with the family, this Pumpkin Mousse recipe is simple to make yet oh so elegant. A delightful dessert that promises to be a hit at any gathering!
Pumpkin Mousse Pie
This delicious mousse can easily be turned into a pie! Simply pre-bake your crust (or use a no bake crust like graham cracker), fill the crust with the mousse and refrigerate until set. Garnish with whipped cream and a dusting of pumpkin pie spice. So pretty and perfect for the holiday season!
Why You’ll Love This Recipe
- Quick and Easy. This mousse comes together so quickly and can even be made ahead of time which makes it perfect for the holidays.
- Classic Flavors. The mousse has all the flavors you would anticipate in a pumpkin pie but with a lighter, more velvety texture.
- Holiday Worthy. This mousse is perfect for the holidays! I love that you can serve it in individual glasses or bowls for a sophisticated presentation. I went with stemless wine glasses but you could opt for stemmed wine glasses for a more formal presentation. Footed dessert bowls (these tulip glass dessert bowls are also a lovely option. To keep ti more casual, choose simple ramekins.
What You’ll Need
This easy recipe for pumpkin mousse is a delicious way to enjoy the flavors of fall! Made with real pumpkin puree and a medley of spices, each bite promises a burst of fall flavors. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- cheesecake instant pudding mix – I love the flavor of the cheesecake but vanilla, butterscotch or French vanilla would also be delicious. Acts as a base, giving the mousse its creamy consistency and subtle cheesecake flavor.
- light brown sugar – Adds a touch of sweetness with hints of molasses to the mousse. Dark brown sugar can be substituted.
- pumpkin pie spice – Brings in the quintessential fall flavors of cinnamon, nutmeg and cloves while adding warmth. Use my homemade pumpkin pie spice or store bought.
- half and half – Adds richness and creaminess to the mousse without making it too heavy. Use whole milk for less richness, use part heavy cream for an even thicker, more decadent mousse.
- pumpkin puree – Gives the mousse it’s pumpkin flavor and silky texture.
- whipped topping – Creates a lightness and airiness. Feel free to make homemade whipped cream instead. You need about 3 cups total of whipped cream.
I chose to top each individual mousse with a dollop of whipped cream and a dusting of pumpkin pie spice but spiced, roasted pumpkin seeds would also be delicious.
How To Make Pumpkin Mousse
- Combine the cheesecake instant pudding mix, light brown sugar and pumpkin pie spice in a large bowl or the bowl of a stand mixer. Whisk until the ingredients are thoroughly combined.
- Add the half and half and pumpkin puree and blend together using a hand or stand mixer. Make sure to scrape down the sides and bottom of the bowl as needed.
- Gently fold in 2 cups of the whipped topping (or whipped cream) into the mixture.
Transfer and Chill
- Evenly divide the mixture between (8) 4 ounce glasses, bowls or ramekins. The mousse can also be served from a large serving bowl.
- Cover with plastic wrap and chill for at least 30 minutes.
Garnish and Serve
- Decorate with the remaining whipped topping or whipped cream. You can use a piping bag with a star tip for a fancier presentation.
- Sprinkle with pumpkin pie spice and serve immediately. Enjoy!
The mousse can be made a day (or two!) in advance and should be stored without the topping, covered tightly, in the refrigerator.
When ready to serve, top with whipped cream and a dusting of pumpkin pie spice and enjoy immediately.
Trish’s Tips and Tricks
- Double check your can of pumpkin and make sure it is pumpkin puree and not pumpkin pie filling.
- Use fresh whipped cream instead of whipped topping for a richer, creamier texture. If using whipped cream, enjoy within 2 days.
- I went with stemless wine glasses for an impressive. Choose stemmed wine glasses for a more formal presentation, footed dessert bowls (these tulip glass dessert bowls are so pretty!)or small ramekins to keep it really casual.
- Be creative with the garnishes: cinnamon stick, Candied Pecans, sprig of mint, gingersnap cookie, roasted pumpkin seeds (sprinkled with salt and sugar) – all would be gorgeous options.
- Sugar free pudding mix can be substituted for a lower sugar option.
Frequently Asked Questions
Any instant pudding mix will work in this recipe but I would recommend vanilla, butterscotch or French vanilla for the best results.
I definitely recommend using this as a pie filling – it’s delicious! Make sure your pie crust is fully baked and cooled before adding the mousse and then chill the pie, covered, for several hours to let the mousse set completely before serving.
Absolutely! Just make sure you have enough ramekins, glasses or containers to accommodate the mousse.
Good news! You can make your own with my pumpkin pie spice recipe.
I recommend no more than a day, two at the most. I find the texture and flavor is best within the first two days, three at the maximum. Wait to garnish until just before serving.
Easy Pumpkin Mousse
- 6.8 ounces cheesecake instant pudding mix (2) 3.4 ounce boxes
- ¼ cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1 cup half and half
- 15 ounces pumpkin puree not pumpkin pie filling
- 8 ounces whipped topping divided, or whipped cream
- In a large mixing bowl or the bowl of a stand mixer, combine the pudding mix, brown sugar and pumpkin pie spice. Whisk together until combined.
- Add in the half and half and pumpkin puree and beat with a hand or stand mixer until combined, scraping down the sides and bottom of the bowl as needed.
- Gently fold in 2 cups of the whipped topping.
- Transfer the mousse into (8) 4-ounce ramekins, bowls or glasses or into one large serving bowl. Cover tightly with plastic wrap and chill for 30 minutes.
- Use a piping bag and star piping tip to pipe the remaining whipped topping onto the top of the mousse or add dollops of whipped cream.
- Sprinkle with pumpkin pie spice and serve.