Easy Pumpkin Mousse Recipe

Introduction

This Easy Pumpkin Mousse is a light and creamy dessert perfect for fall gatherings or any time you want a touch of autumn flavor. It blends pumpkin puree with cheesecake pudding mix and spices for a deliciously smooth treat.

Ingredients

• 6.8 ounces cheesecake instant pudding mix (2 boxes of 3.4 ounces each)
• 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)
• Additional pumpkin pie spice for garnish

Instructions

1. Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the cheesecake pudding mix, brown sugar, and pumpkin pie spice. Whisk together until well mixed.
2. Step 2: Add the half and half and pumpkin puree to the bowl. Beat with a hand mixer or stand mixer until fully combined, scraping down the sides and bottom as needed.
3. Step 3: Gently fold in 2 cups of the whipped topping to maintain a light texture.
4. Step 4: Transfer the mousse into eight 4-ounce ramekins, small bowls, or glasses, or place into one large serving bowl. Cover tightly with plastic wrap and chill in the refrigerator for 30 minutes.
5. Step 5: Use a piping bag with a star tip to pipe the remaining whipped topping onto the chilled mousse, or simply add dollops of whipped cream on top.
6. Step 6: Sprinkle the finished mousse with a little pumpkin pie spice and serve immediately.

Tips & Variations

• For a richer flavor, substitute half and half with heavy cream.
• Use homemade whipped cream instead of store-bought topping for fresher taste.
• Add a dash of vanilla extract to enhance the overall flavor.
• Serve with gingersnap cookies or graham crackers for added texture.

Storage

Store the pumpkin mousse covered in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred before serving if it settles. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners that will alter the dessert’s flavor balance.

Can this dessert be made ahead of time?

Yes, you can prepare the mousse and refrigerate it covered for up to 2 days before serving. Add the whipped topping garnish just before serving for best presentation.

Easy Pumpkin Mousse Recipe

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★★★★★

4.8 from 97 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Easy Pumpkin Mousse is a creamy and light dessert perfect for autumn and holiday gatherings. Made with cheesecake instant pudding mix, pumpkin puree, and pumpkin pie spice, it delivers a delightful pumpkin flavor with a fluffy whipped topping finish. Quick to prepare and requiring no baking, this mousse offers an inviting blend of spices and smooth texture that can be served in individual ramekins or a large bowl.

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Ingredients

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Base Ingredients

• 6.8 ounces cheesecake instant pudding mix (2 boxes of 3.4 ounces each)
• ¼ cup light brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 cup half and half
• 15 ounces pumpkin puree (not pumpkin pie filling)

Topping

• 8 ounces whipped topping (divided) or whipped cream
• Additional pumpkin pie spice for garnish

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Instructions

1. Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice. Whisk these dry ingredients together until fully blended to ensure an even distribution of flavor.
2. Add Liquids and Pumpkin: Pour in the half and half and pumpkin puree to the dry mixture. Beat the mixture using a hand mixer or stand mixer on medium speed until everything is thoroughly combined and smooth, scraping down the bowl sides and bottom intermittently to incorporate all ingredients.
3. Incorporate Whipped Topping: Gently fold in 2 cups of the whipped topping using a spatula. This folding technique helps maintain the light, airy texture of the mousse without deflating the mixture.
4. Chill the Mousse: Transfer the mousse evenly into eight 4-ounce ramekins, bowls, or glasses, or pour it into one large serving bowl. Cover tightly with plastic wrap to prevent moisture loss and chill in the refrigerator for 30 minutes to set.
5. Decorate and Serve: Using a piping bag fitted with a star tip, pipe the remaining whipped topping onto the surface of each mousse serving or simply add dollops of whipped cream. Sprinkle the top with pumpkin pie spice for an aromatic and festive finish before serving.

Notes

• For best results, use real pumpkin puree, not canned pumpkin pie filling, to control the sweetness and spice level.
• Chilling the mousse for at least 30 minutes helps it set and develop a smooth, creamy texture.
• Use a light hand when folding in the whipped topping to keep the mousse airy and fluffy.
• This mousse can be made a few hours ahead and kept covered in the refrigerator.
• To make a dairy-free version, substitute half and half and whipped topping with plant-based alternatives.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pumpkin mousse, easy pumpkin dessert, no bake pumpkin recipe, fall dessert, cheesecake pudding mousse, holiday pumpkin dessert