Easy Pumpkin Mousse

four stemless wine glasses filled with pumpkin mousse, topped with whipped cream and pumpkin pie spice. the glasses are sitting on a round white plate on a wood surface. there are two cinnamon sticks on the plate.

5 from 4 votes

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!

Course Dessert

Cuisine American

Keyword pumpkin mousse, pumpkin mousse recipe

Prep Time 10

Chill Time 30

Servings

Calories 224kcal

Author Trish - Mom On Timeout

Ingredients

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

Optional Garnish

pumpkin pie spice

Instructions

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.

Notes

Storage Information

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.

Nutrition