Pumpkin Mousse Recipe

Introduction

This Pumpkin Mousse is a light and creamy dessert perfect for fall gatherings or anytime you want a seasonal treat. It combines pumpkin puree with cheesecake pudding and whipped topping for a smooth, flavorful indulgence that’s simple to prepare.

Ingredients

• 6.8 ounces cheesecake instant pudding mix (2 boxes of 3.4-ounce each)
• 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 (1 can, not pumpkin pie filling)
• 8 ounces whipped topping (227 grams, thawed if frozen, divided)

Instructions

1. Step 1: In a large mixing bowl, whisk together the cheesecake pudding mix, brown sugar, and pumpkin pie spice until well combined.
2. Step 2: Add the half-and-half and pumpkin puree to the bowl. Beat with a hand mixer until fully combined, scraping down the sides and bottom of the bowl several times to ensure even mixing.
3. Step 3: Gently fold in 2 cups of the whipped topping until incorporated.
4. Step 4: Spoon the mousse into eight 4-ounce glass serving dishes or a large serving bowl. Cover tightly with plastic wrap.
5. Step 5: Chill the mousse in the refrigerator for 15 to 30 minutes to set.
6. Step 6: Use a piping bag fitted with a star tip to pipe the remaining whipped topping decoratively on top of the mousse.
7. Step 7: Sprinkle with additional pumpkin pie spice if desired, then serve.

Tips & Variations

• For a stronger pumpkin spice flavor, increase the pumpkin pie spice slightly in the mousse or as a garnish.
• Use homemade whipped cream instead of whipped topping for a fresher taste.
• Add a splash of vanilla extract to the mixture for added depth of flavor.
• Serve with gingersnap cookies or graham cracker crumbs for a crunchy contrast.

Storage

Store the pumpkin mousse covered in the refrigerator for up to 3 days. For best texture, consume within this time frame. If the whipped topping softens, give it a gentle stir before serving. The mousse is not recommended to freeze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced already, which can alter the mousse’s flavor and texture. Use plain pumpkin puree for the best results.

Is it possible to make this dessert ahead of time?

Yes, you can prepare the mousse a few hours in advance and keep it chilled. Pipe the whipped topping just before serving for the freshest appearance.

Pumpkin Mousse Recipe

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5 from 104 reviews

This Pumpkin Mousse is a light and creamy dessert that combines the rich flavors of pumpkin puree, pumpkin pie spice, and cheesecake-flavored instant pudding for an easy-to-make treat. Whipped topping adds a fluffy texture, making it perfect for fall gatherings or any time you crave a seasonal delight.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry 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)

Wet Ingredients

• 1 cup half-and-half (227 grams)
• 15 ounces pumpkin puree (425 grams, 1 can, not pumpkin pie filling)

Other

• 8 ounces whipped topping (227 grams, thawed if frozen and divided (1 tub))

Instructions

1. Mix Dry Ingredients: Whisk the cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice together in a large mixing bowl until well combined.
2. Beat Wet Ingredients: Add the half-and-half and pumpkin puree to the dry mixture. Beat with a hand mixer until fully combined, scraping down the sides and bottom of the bowl with a spatula several times to ensure even incorporation.
3. Fold in Whipped Topping: Gently fold in 2 cups of the whipped topping into the pumpkin mixture until smooth and creamy, reserving the remaining whipped topping for topping the mousse.
4. Portion and Chill: Spoon the mousse into eight 4-ounce glass serving dishes or one large serving bowl. Cover well with plastic wrap and chill for 15 to 30 minutes to allow the mousse to set slightly and flavors to meld.
5. Pipe Topping: Using a piping bag fitted with a star tip, pipe the reserved whipped topping over the chilled mousse decoratively.
6. Garnish and Serve: Lightly sprinkle additional pumpkin pie spice over the whipped topping if desired and serve immediately.

Notes

• Use pumpkin puree rather than pumpkin pie filling to avoid unwanted sweetness and spices.
• Chilling the mousse for at least 15 minutes helps it set but you can refrigerate it longer for a firmer texture.
• For a richer flavor, consider adding a splash of vanilla extract during mixing.
• This mousse is best served cold and consumed within 2 days for optimal freshness.

Keywords: Pumpkin mousse, pumpkin dessert, no bake pumpkin dessert, fall dessert, cheesecake pudding dessert