Pumpkin season isn’t just about pies—it’s about taking those cozy, nostalgic fall flavors and giving them new life in easy, modern desserts. That’s where Pumpkin Mousse comes in. Imagine the rich, spiced taste of pumpkin pie transformed into a fluffy, creamy mousse that feels fancy but is surprisingly simple to make. It’s the kind of dessert that makes people raise their eyebrows and say, “Wow, you made this at home?”
I first whipped up this recipe for a small fall gathering with friends. Instead of pie, I wanted something lighter yet still indulgent, and this mousse hit the mark. Served in stemless wine glasses and topped with whipped cream, it looked elegant without being fussy. Within minutes, everyone was asking for seconds—and the recipe.
Today, I’ll walk you through why this Pumpkin Mousse belongs on your fall menu, what makes it foolproof, and all the ways you can customize it for your holiday table.
Harvest Pumpkin Mousse Cups
Ingredients
- 6.8 ounces cheesecake instant pudding mix two 3.4-ounce boxes
- 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 use whipped cream
- pumpkin pie spice optional garnish
Instructions
- In a large mixing bowl or the bowl of a stand mixer, add the cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice. Whisk these dry ingredients together until fully combined.
- Pour in the half and half and add the pumpkin puree. Using a hand mixer or stand mixer, beat on medium speed until well blended, scraping down the bowl as needed.
- Gently fold in 2 cups of the whipped topping to maintain the mousse’s light texture.
- Spoon or pipe the mousse into eight 4-ounce ramekins, bowls, or glasses. Alternatively, use one large serving bowl.
- Cover each serving with plastic wrap and refrigerate for at least 30 minutes to chill and set.
- Before serving, pipe or spoon the remaining whipped topping over the mousse.
- Lightly dust with pumpkin pie spice and serve immediately.
Notes
Why You’ll Love Pumpkin Mousse
Pumpkin mousse isn’t just another pumpkin dessert—it’s an experience. Here’s why it stands out:
- Light yet indulgent: Unlike pumpkin pie, which can feel heavy after a meal, mousse has a silky, airy texture that feels decadent but not over-the-top.
- No baking required: You don’t need an oven, which frees up space during holiday cooking marathons.
- Fast & fuss-free: With pantry staples like pumpkin puree and instant pudding mix, you can have dessert ready in under an hour (including chill time).
- Perfect for gatherings: Individual servings look elegant in ramekins or glasses, making it an ideal party dessert.
- Make-ahead friendly: Whip it up a day ahead and top with whipped cream just before serving.
Pumpkin desserts can sometimes be overwhelming with spice, but this mousse finds the balance—creamy, spiced, and perfectly sweetened. Pair it with a cup of coffee or chai tea, and you’ve got yourself a dessert that feels like fall in a spoonful.
For more pumpkin inspiration, you’ll also love my Moist Pumpkin Bread, another cozy recipe that’s perfect for autumn baking.
Ingredients Breakdown (and Substitutions)
Here’s what you’ll need to create this dreamy pumpkin mousse:
- Cheesecake Instant Pudding Mix (6.8 oz total, two 3.4 oz boxes): Provides structure and creaminess. If cheesecake flavor isn’t available, vanilla pudding mix works too.
- Light Brown Sugar (¼ cup, packed): Adds depth with a caramel-like sweetness. Substitute white sugar if needed, but the brown sugar gives warmth.
- Pumpkin Pie Spice (2 teaspoons): The star of the show. A blend of cinnamon, nutmeg, ginger, and cloves. You can also make your own mix.
- Half and Half (1 cup): Provides richness without being too heavy. Whole milk works, or use heavy cream for extra indulgence.
- Pumpkin Puree (15 ounces): Use canned puree, not pumpkin pie filling. If you prefer homemade, just make sure it’s smooth and well-drained.
- Whipped Topping (8 ounces, divided): Folds into the mousse for lightness and doubles as garnish. Fresh whipped cream can be substituted for a richer flavor.
Optional Garnish: Whipped cream, extra pumpkin spice, or even crushed gingersnaps for a little crunch.
Step-by-Step Instructions
Follow these simple steps, and you’ll have a dessert that looks (and tastes) like it came from a fancy café:
- Mix dry ingredients: In a large bowl or stand mixer, whisk together cheesecake instant pudding mix, brown sugar, and pumpkin pie spice.
- Add wet ingredients: Pour in the half and half and pumpkin puree. Beat with a hand mixer or stand mixer on medium speed until smooth. Scrape the bowl as needed.
- Fold in whipped topping: Gently fold in 2 cups of whipped topping to keep the mousse airy. Don’t overmix.
- Portion the mousse: Spoon or pipe into eight 4-ounce ramekins, bowls, or glasses.
- Chill: Cover with plastic wrap and refrigerate for at least 30 minutes to let it set.
- Top & serve: Pipe or spoon the remaining whipped topping over each serving. Sprinkle with pumpkin pie spice, and serve chilled.
Variations, Storage & Serving Ideas
- Add crunch: Layer the mousse with crushed gingersnaps, Biscoff cookies, or graham cracker crumbs for a parfait-style dessert.
- Chocolate twist: Drizzle with melted chocolate or add mini chocolate chips for extra indulgence.
- Healthier swap: Use sugar-free pudding mix and light whipped topping for a lower-calorie version.
- Make-ahead: Prepare up to 2 days in advance without topping. Store in the fridge, covered tightly. Add whipped cream just before serving.
- Serving ideas: Pipe into martini glasses for a chic dinner party dessert, or layer in mason jars for a rustic, portable treat.
FAQs
Q1: Can I make pumpkin mousse without pudding mix?
Yes, you can make it with heavy cream and cream cheese for a more homemade approach. However, the instant pudding mix guarantees structure and saves time, especially for beginners.
Q2: How long does pumpkin mousse last in the fridge?
Pumpkin mousse will keep well for 2–3 days when stored in an airtight container in the refrigerator. Just wait to add the whipped topping until right before serving for the best presentation.
Q3: Can pumpkin mousse be frozen?
Technically yes, but freezing may change the texture, making it less smooth. It’s best enjoyed fresh or within a couple of days of making.
Q4: What can I serve with pumpkin mousse?
Pumpkin mousse pairs beautifully with ginger cookies, shortbread, or a drizzle of caramel sauce. It also makes a great topping for cakes or layered trifles.
Final Thoughts on Pumpkin Mousse
Pumpkin mousse is proof that fall desserts don’t have to be complicated to feel special. With just a few pantry staples and no oven required, you can create a light, fluffy treat that captures all the cozy flavors of the season. It’s elegant enough to serve at Thanksgiving dinner, yet simple enough to whip up for a casual family night.
If you’re looking to build a whole fall dessert table, pair this mousse with my Pumpkin Trifle or a slice of Moist Pumpkin Bread. Together, they create a lineup that’s festive, flavorful, and guaranteed to wow your guests.
And don’t forget to join me over on Pinterest and Facebook for even more cozy fall recipes, tips, and holiday inspiration. However you serve it, this pumpkin mousse will become one of those traditions your friends and family look forward to year after year.