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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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