This fluffy pumpkin mousse parfait is velvety smooth with a light airy texture. A creamy mixture richer and more decadent than pudding, it almost melts in your mouth. Make this easy no-bake dessert in 5 minutes flat!
PIN PUMPKIN MOUSSE RECIPE
Serve pumpkin cheesecake mousse on Thanksgiving Day. It’s an easy make-ahead recipe that can be prepped and refrigerated a few days in advance. Presented in small jars, these parfaits look stylish, festive, and super special.
Top these yummy parfaits with whipped cream and gingersnap cookies. Or try leaf-shaped cookies made from refrigerated pie crust. Many say it’s a welcome and exciting change up from a traditional, basic pumpkin pie.
Quick and easy to assemble, this no-bake dessert is ideal for potlucks. Pack it in a plastic container with snap-on lid. Transport it to the party in a small cooler tote. On location, spoon it into individual clear plastic cups.
Like chocolate mousse, pumpkin mousse is a wonderful after-dinner treat for gatherings and special occasions throughout the fall season. It’s also a well-deserved indulgence after a long afternoon of holiday shopping.
INGREDIENTS
Make these delicious parfaits with some basic refrigerator and pantry items. You might have everything you need at home right now!
- Heavy cream
- Maple syrup
- Pure vanilla extract
- Pumpkin puree
- Sea salt
- Whole milk
- Vanilla pudding mix
- Cream cheese
- Pumpkin pie spice
- FOR GARNISHING: whipped cream and ginger snap cookies
EASY INGREDIENT SUBSTITUTIONS
Missing an ingredient for this delicious pumpkin mousse? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.
It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.
- PUMPKIN PUREE: In a pinch, you can substitute roasted and puréed sweet potatoes, butternut squash, or acorn squash. The flavors will be different, of course, but also tasty.
- HEAVY CREAM: In a pinch, use (properly thawed) Cool Whip instead. Do not whip the Cool Whip or it will go flat. Fully combine all other ingredients, then gently fold Cool Whip into the mixture.
- MAPLE SYRUP: Use agave nectar instead. In a pinch, use honey plus extra vanilla extract (or some bourbon, brandy or amber rum).
- VANILLA EXTRACT: Sub with maple syrup or amber rum.
- WHOLE MILK: Substitute the amount with half of each: light milk (like 2% milk) and heavy cream.
- CREAM CHEESE: The best sub is mascarpone.
- PUMPKIN PIE SPICE: The best sub is cinnamon with a tiny pinch of nutmeg. You can also try apple pie spice.
RECIPE STEPS
RECIPE PREP: Chill the metal bowl from a stand mixer and the metal whisk attachment in the freezer for 20 minutes.
- STEP 1: Add 1 1/2 cups of heavy cream, maple syrup and vanilla extract to the chilled bowl of a stand mixer with whisk attachment. Beat on medium speed for 2 minutes or until stiff peaks form. Transfer the whipped cream to a different bowl and refrigerate. (There’s no need to wash the metal bowl.)
- STEP 2: Add pumpkin puree and softened cream cheese to the metal bowl of the stand mixer. Beat until combined. With the mixer on low speed, slowly add remaining 1/2 cup of heavy cream and the whole milk. Mix to combine.
- STEP 3: Add vanilla pudding mix to the bowl. Whip on medium speed for 2 minutes until or fully incorporated and slightly thickened. Remove bowl from the stand mixer. Add the whipped cream back into the bowl. With a rubber spatula gently fold it into the pudding mixture. Do not stir or mix!
- STEP 4: Spoon pumpkin mousse into parfait dishes, bowls, or small glass jars. For a fancier look, use a piping bag with metal tip. Chill in the fridge for at least 2 hours. Just before serving, crumble gingersnap cookies over the top. Garnish with a dollop of whipped cream and a gingersnap cookie.
RECIPE FAQ
It’s a fluffy whipped dessert with a light airy consistency. Because it’s made with cream cheese and whipped cream, it has a rich velvety mouthfeel that’s so delightful. It can be served as individual parfaits with garnishes, or layered in a trifle dish with pound cake.
No. Do not prepare it. The powdery (unprepared) vanilla pudding mix is added to the pumpkin mixture as is.
For texture, add cookie crumbles, a dash of cinnamon, nutmeg, or turbinado sugar. Add a dollop of whipped cream or Cool Whip. Top with a gingersnap cookie, shaved chocolate, mini chocolate chips, chopped pecans, or leaf-shaped cookies made from refrigerated pie crust.
Yes, it is! When stored in a covered container and refrigerated, this dessert will last up to 3 days. But for the best taste and texture, serve and enjoy the mousse within 1 to 2 days.
Enjoy mousse with ginger snap cookies, sugar cookies or graham crackers. The best beverage pairing is coffee or espresso.
MORE PUMPKIN DESSERTS
If you enjoy pumpkin desserts, get ready to try these seasonal favorites! Print your favorites and add them to your recipe arsenal. Or pin them to Pinterest so you can easily find them again.
- PUMPKIN BISCOTTI
- PUMPKIN SPICE CUPCAKES
- PUMPKIN PIE SMOOTHIE
- THANKSGIVING CUPCAKES
- PUMPKIN CREAM CHEESE BREAD
- PUMPKIN POP TARTS
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During the fall and Thanksgiving season, I enjoy making and serving these delightful pumpkin mousse parfait. With their gorgeous presentation, they’re a huge hit at parties. I’m always receiving complements.
If you too love this scrumptious pumpkin mousse recipe, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
PUMPKIN MOUSSE
- Total Time: 5 Minutes
- Yield: 4 Servings 1x
Description
Delicious pumpkin mousse is an impressive no-bake dessert that’s easy to make in just 5 minutes. Refrigerate 2 hours before serving, or up to 3 days. It’s an ideal make-ahead recipe for Thanksgiving Day.
Ingredients
- 2 cups (very cold) heavy cream, divided
- 1/4 cup maple syrup
- 1 1/4 teaspoons pure vanilla extract
- 1 1/2 cups pumpkin puree
- 1/4 teaspoon sea salt
- 1 cup (cold) whole milk
- 1 package (3.4 ounces) Jello-brand vanilla pudding mix
- 4 ounces cream cheese, softened
- 1 1/4 teaspoons pumpkin pie spice
FOR GARNISHING: whipped cream and ginger snap cookies
Instructions
RECIPE PREP: Chill the metal bowl from a stand mixer and the metal whisk attachment in the freezer for 20 minutes.
- Add 1 1/2 cups of heavy cream, maple syrup and vanilla extract to the chilled bowl of a stand mixer with whisk attachment. Beat on medium speed for 2 minutes or until stiff peaks form. Transfer whipped cream to a different bowl and refrigerate. (There’s no need to wash out the metal bowl.)
- Add pumpkin puree and softened cream cheese to the metal bowl of the stand mixer. Beat until combined. With the mixer on low speed, slowly add remaining 1/2 cup of heavy cream and the whole milk. Mix to combine.
- Sprinkle vanilla pudding mix into the bowl. Whip on medium speed for 2 minutes until or fully incorporated and slightly thickened. Detach the bowl from stand mixer. Add the whipped cream back into the bowl. With a rubber spatula gently fold it into the pudding mixture. It’s important not to stir or mix it.
- Spoon pumpkin mousse into parfait dishes, bowls, or small glass jars. For a fancier look, use a piping bag with metal tip. Chill in the fridge for at least 2 hours. Just before serving, crumble gingersnap cookies over the top. Garnish with a dollop of whipped cream and a gingersnap cookie.
Notes
MAKE-AHEAD THANKSGIVING RECIPE: When stored in a covered container and refrigerated, this dessert will last up to 3 days. But for the best taste and texture, serve and enjoy the mousse within 1 to 2 days.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Keywords: Pumpkin Mousse, Pumpkin Mousse Recipe, Pumpkin Cheesecake Mousse, Pumpkin Mousse Parfait
PUMPKIN MOUSSE > JOIN THE CONVERSATION
Have you ever experienced the joy of eating pumpkin cheesecake mousse for dessert? Would you like to make these parfaits for Sunday brunch or Thanksgiving Day? Share your thoughts in the comments below!