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Quick and Easy Pumpkin Mousse Recipe

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Looking for a quick and easy pumpkin dessert? This egg-free Pumpkin Mousse recipe is exactly what you need.

You only need a few simple ingredients to whip up this light and fluffy mousse. It takes just a few minutes to prepare plus chill time.

It’s the perfect pumpkin pie alternative for those looking for a lighter or crustless dessert option.

Need more Thanksgiving dessert ideas? Don’t miss our easy pecan pie cupcakes and cute turkey cupcakes with chocolate buttercream frosting!

Pumpkin mousse in mason jar on small white serving tray. Tray set on blue and white striped kitchen towel with spoon next to it.

Simple Pumpkin Mousse Dessert

I love the taste of pumpkin pie, but the pie crust can be a total hit or miss. Plus, it’s more time intensive.

This pumpkin mousse doesn’t take a lot of time to make and it tastes great!

Seriously, the longest part is letting it chill, which is a good time for you to relax too.

When it’s ready, you can serve it as is in cute jars or dessert cups. Another option is to layer the mousse with graham crackers to make a parfait.

And if you are really craving pie, you could use this pumpkin mousse recipe as the filling for a creamy no bake pumpkin pie. 

Instead of garnishing with crushed graham crackers, make a graham cracker or pretzel crust. Make it even easier by buying a pre-made pie crust!

So whether you enjoy this pumpkin fluff on its own or you want to use it as part of another dessert, it can save you time.

Pumpkin Mousse Ingredients:

Heavy cream and sugar in measuring cups, open can of pumpkin puree, spices in small yellow bowl, and crushed graham crackers in white bowl.
  • 2 cups pureed pumpkin (not pumpkin pie filling)
  • 3 cups heavy cream
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 TBS vanilla extract
  • ½ cup graham crackers for garnish

This recipe makes about 6-8 servings, depending on the serving size.

How to Make Pumpkin Mousse

Combine the pumpkin puree, sugar, cinnamon and nutmeg in a medium saucepan. Mix them together and simmer for a few minutes.

Heating pumpkin puree and other ingredients in saucepan.

Remove the saucepan from heat and let the pumpkin mixture to cool down completely.

In a bowl, beat cream and vanilla together until it forms semi-stiff peaks.

Fold the cooled pumpkin mixture into the whipped cream.

Folding whipped heavy cream into pumpkin puree mixture with spatula.

Chill mousse in the fridge for about 1 hour and then use an electric beater to mix some more.

Serve in small bowls, parfait glasses, or small jars. Sprinkle crumbled graham crackers on top and enjoy!

Pumpkin mousse topped with pieces of graham cracker in a glass mason jar. Jar is placed next to a spoon on a white marble serving tray with golden handles. Tray is on a white and blue striped cloth.

How long does this pumpkin mousse last?

I would recommend making it the same day you plan to serve it. Properly store any leftover pumpkin mousse in the refrigerator for maybe a day or two.

The mousse will deflate and need to be whipped again quick. It’s so good that I don’t anticipate any being left though.

More Pumpkin Recipes:

Pumpkin mousse topped with pieces of graham cracker in a glass mason jar. Jar is placed next to a spoon on a white marble serving tray with golden handles. Tray is on a white and blue striped cloth.

Easy Pumpkin Mousse

Yield: 6-8 servings
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Make this quick and easy Pumpkin Mousse Recipe for a delicious dessert. It is simple to make with heavy cream and pureed pumpkin.

Ingredients

  • 2 cups pureed pumpkin (not pumpkin pie filling)
  • 3 cups heavy cream
  • ¾ cup granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 TBS vanilla extract
  • ½ cup graham crackers for garnish

Instructions

  1. Combine the pumpkin puree, sugar, cinnamon and nutmeg in a medium saucepan. Mix them together and simmer for a few minutes.
  2. Remove the saucepan from heat and let the pumpkin mixture to cool down completely.
  3. In a bowl, beat cream and vanilla together until it forms semi-stiff peaks.
  4. Fold the cooled pumpkin mixture into the whipped cream.
  5. Chill mousse in the fridge for about 1 hour and then use an electric beater to mix some more.
  6. Serve in small bowls, parfait glasses, or small jars. Sprinkle crumbled graham crackers on top and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 417Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 49mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 3g

Nutrition information isn't always accurate and may vary based on ingredients and measurements used.

Did you make this recipe?

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Side view of pumpkin mousse in a jar with text overlay describing recipe.

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