This fancy Fall pumpkin mousse recipe is whipped, light, airy, and unbelievably creamy!
Homemade pumpkin mousse
If you are looking for a classic dessert that’s easy to make and packed with cinnamon pumpkin spice flavor, this is the recipe to try.
Autumn pumpkin mousse cups are super crowd friendly and great for Halloween dinner parties or cozy Thanksgiving brunches.
Each taste is like a cross between fluffy pumpkin whipped cream and the filling of a homemade pumpkin pie.
Whip it up in seconds, and watch everyone ask you for the recipe!
Adapted from my Strawberry Mousse and Lemon Mousse
Ingredients for the pumpkin dessert
The mousse calls for pumpkin puree, coconut milk or heavy cream, powdered sweetener, ground cinnamon, a pinch of salt, and pure vanilla extract.
Pumpkin Puree – Choose canned pumpkin puree for the fastest, simplest option. Or make your own by roasting a pie pumpkin and the blending the flesh until smooth.
Finally, you may use roasted butternut squash or sweet potato puree instead.
Cream – If you go with the coconut option, be sure to choose canned full fat coconut milk, because lite coconut milk will not whip up the same way.
For a coconut free version, you can use heavy cream or plant based heavy cream.
Powdered sugar – For the thickest mousse, I recommend either regular powdered sugar or a sugar free powdered sweetener like erythritol.
Liquid sweeteners like honey or pure maple syrup are equally tasty if you do not mind a thinner texture to your mousse.
Cinnamon – Add half a teaspoon of ground cinnamon to compliment the pumpkin flavor of the dessert.
Sometimes I also add a fourth teaspoon of pumpkin pie spice. Or try a pinch each of ginger, nutmeg, allspice, cardamom, and cloves to make a pumpkin chai mousse.
Salt – Just an eighth teaspoon of salt for the entire recipe adds flavor depth. I recommend not omitting this ingredient.
While the pumpkin is out, make a Pumpkin Spice Latte
Pumpkin mousse recipe video
Watch the step by step recipe video, above
How to make pumpkin pie mousse
Read through the full recipe instructions, and gather your ingredients ahead of time.
If you will be using coconut milk, measure out one cup of the thick coconut cream and discard the coconut water or use it in a different recipe.
Start by combining the coconut or heavy cream with the pureed pumpkin, powdered sugar, vanilla extract, salt, and cinnamon in a large mixing bowl or stand mixer.
Whip everything up with hand beaters or a mixer until thick and fluffy.
If you do not own beaters, you may also whip by hand. The results of whipping by hand are not as light and airy but are still yummy.
Serve right away, or chill the mousse in the refrigerator. It will thicken as it gets colder.
For the swirled dessert in the photos, I chilled the recipe in a pastry bag fitted with a star tip. Once cold, I carefully piped it into glasses and garnished each with a cinnamon graham cracker.
Refrigerate leftovers in a covered container for up to four or five days. Although you can technically freeze the recipe to thaw at a later date, I recommend against it because the texture will turn icy and be watery once thawed.
Serving suggestions
This no bake recipe is a welcome addition to any Fall party or Friendsgiving gathering.
Try layering the mousse filling into parfait glasses or bowls with graham cracker crumbs or crushed gingersnaps. Top with pomegranate seeds.
Or add the entire recipe to a trifle dish, layered with cheesecake filling and chocolate cookie crumbs for a show stopping pumpkin mousse trifle.
Serve on a large tray alongside an array fresh strawberries, bananas, sliced apples, dates, figs, dried cranberries, and Vegan Sugar Cookies for dipping.
Remember to bring spoons for all of your guests.
It also makes a great filling or topping for a torte or Chocolate Pumpkin Cake. Or use anywhere you would add whipped cream, such as on pies, cakes, or cupcakes.
Is the recipe vegan and keto friendly?
The easy pumpkin mousse can be dairy free, egg free, vegan, gluten free, low carb, keto, paleo, and added sugar free.
For a vegan pumpkin mousse, simply opt for the coconut milk version or use your favorite nondairy heavy cream.
Unlike many other pumpkin dessert recipes, this one requires no cream cheese, mascarpone, Cool Whip, or cottage cheese.
To create a keto pumpkin mousse, choose a powdered sweetener without sugar, such as powdered monk fruit blend, erythritol, or powdered xylitol. Stevia works but produces a thinner mousse.
Want to turn it into a protein mousse? Whip in a scoop of vanilla or pumpkin spice protein powder.
When divided into six servings, each individual healthy mousse cup contains about 100 calories, two net carbs, and five Weight Watchers smart points.
- 1 cup coconut milk or heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar or sweetener of choice
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
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*Powdered sweeteners yield the thickest results. Liquid sweeteners work, but the mousse is not as stiff.If using coconut milk, make sure to buy the full fat canned type. Use just the thick, creamy portion of the cans to make up 1 cup, discarding the coconut water in the can.To make pumpkin mousse, whip all ingredients with hand beaters or in a stand mixer until thick and fluffy. Whipping by hand is also an option, although the results are not as light and airy. Serve in bowls or parfait glasses. Serve right away, or chill in the refrigerator and the mousse will get even thicker. I chilled the recipe in a pastry bag with a star tip. Once cold, I piped it into individual glasses and topped each with a cinnamon graham cracker.View Nutrition Facts
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