Easy Pumpkin Mousse

This easy pumpkin mousse captures the warmth and comfort of fall in a light and creamy dessert. It combines traditional autumn spices with smooth cream cheese and pumpkin purée to create a nobake treat that comes together quickly and delights with each spoonful. Perfect for a festive gathering or a simple seasonal indulgence, this mousse offers both simplicity and elegance without any fuss in the kitchen.

I first whipped up this mousse during a busy holiday season and it instantly became my goto dessert because it impresses without requiring much effort. Now it regularly makes appearances at family dinners and friends’ potlucks.

Ingredients

• One cup pumpkin purée: provides the signature fall flavor and creamy base choose pure pumpkin rather than pumpkin pie filling for less sweetness and more control over spices
• Half a cup cream cheese softened: adds richness and a velvety texture make sure it is at room temperature to blend smoothly
• Half a cup powdered sugar: sweetens the mousse without grit sift if clumpy for best consistency
• One teaspoon pure vanilla extract: deepens the flavor’s complexity
• One teaspoon pumpkin pie spice: a fragrant blend that brings warmth look for fresh spice for best aroma
• Half a teaspoon ground cinnamon: enhances the spice blend and adds subtle earthiness
• One and a half cups cold heavy whipping cream: whips into fluffy peaks that lighten the mousse cold cream and equipment help achieve perfect volume

Instructions

Blend the Base Ingredients:

Combine the pumpkin purée, softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a large mixing bowl. Use an electric mixer on medium speed to blend the ingredients until fully smooth and creamy without any lumps. This forms the bold, flavorful base of your mousse.

Whip the Heavy Cream:

Chill a separate mixing bowl and beaters for 10 minutes in the freezer. Then pour in the cold heavy whipping cream and whip on mediumhigh speed until firm peaks form. Be careful not to overwhip the cream the cream should be stable yet still creamy to maintain a light, airy mousse texture.

Combine and Chill:

Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Use a careful folding motion to incorporate the cream evenly without deflating the airiness. Divide the mousse into serving dishes cover tightly and refrigerate for at least two hours or until set and chilled.

Serve and Garnish:

Before serving add a sprinkle of cinnamon or pumpkin pie spice over the mousse or top with a small dollop of whipped cream. This adds an inviting visual touch and enhances the seasonal aromas.

Pumpkin purée is my favorite ingredient here because it brings that earthy sweetness and velvety body that feels like fall in a bowl. Every time I serve this mousse at family gatherings it’s the first thing to disappear. It never fails to spark memories of cozy evenings and shared laughter around the table.

Storage tips

Store the mousse covered in the refrigerator for up to three days. The texture remains airy and fresh. Avoid freezing as the whipped cream may separate upon thawing.

Ingredient substitutions

Replace pumpkin purée with butternut squash purée for a nuttier flavor twist. Use chilled coconut cream in place of heavy whipping cream to make a dairyfree version with a subtle tropical note. Swap powdered sugar with maple syrup for natural sweetness and a gentle caramel undertone.

Serving suggestions

Try drizzling salted caramel or chocolate sauce over the mousse before serving for a decadent touch. Serve with gingerbread cookies or cinnamon wafers to add some crunch alongside the creamy dessert. This mousse pairs beautifully with hot spiced tea or coffee.

For an elegant presentation pipe the mousse into glasses using a star-tip piping bag. Taste as you mix and adjust spices gently to suit your preference without overpowering the mousse.

Your Recipe Questions Answered

→ How do I fix grainy mousse texture?

Ensure cream cheese is fully softened at room temperature before mixing to avoid lumps and achieve a smooth consistency.

→ Why doesn’t my whipped cream hold its shape?

Use cold cream and chilled equipment for firm peaks. Warm cream or warm bowls can prevent stiff whipping.

→ Can I prepare the mousse in advance?

Yes, refrigerate covered for up to 24 hours to allow flavors to meld and texture to set beautifully.

→ What can I use instead of pumpkin purée?

Try butternut squash purée for a similar sweet and earthy taste with a slight nutty twist.

→ Is there a dairy-free cream alternative?

Chilled coconut cream creates a creamy, dairy-free option with a subtle tropical note that pairs well with spices.