Pumpkin Mousse

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This fluffy pumpkin mousse is velvety smooth with a light airy texture. It’s a creamy mixture that’s richer and more decadent than pudding. It almost melts in your mouth! Make this easy no-bake dessert in just 5 minutes. Serve and enjoy this parfait on Thanksgiving Day.

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Pumpkin mousse parfait with a dollop of whipped cream, a gingersnap cookie and cookie crumbs.

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🍁 Why You’ll Love This Recipe

Make and enjoy pumpkin cheesecake mousse throughout the pumpkin season. Here’s why I know you’ll love this quick simple recipe.

  • It’s an easy no-bake pumpkin dessert. It’s ideal for potlucks, church socials, and family gatherings. 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.
  • A fantastic way to use up leftover pumpkin puree from other Thanksgiving recipes. It helps avoid food waste.
  • It’s a perfect make-ahead recipe. Prep this dessert a few days in advance and refrigerate. Served in small jars, these pumpkin parfaits look stylish, festive, and super special.
  • Pumpkin mousse is an exciting dessert change up from pumpkin pie. Top these yummy parfaits with whipped cream and gingersnap cookies. Or try leaf-shaped cookies made from refrigerated pie crust.
  • This pumpkin parfait is also ideal for snacking or brunch. It can be served at morning or evening gatherings, and special occasions throughout the fall season. Like this chocolate mousse, it’s also a well-deserved indulgence after a long day of holiday shopping.
Pumpkin mousse parfait in a glass dessert jar with 2 spoons.

🛒 Ingredients

Make these delicious parfaits with some basic refrigerator and pantry items. You might have everything you need at home right now!

  • Heavy Cream: For a rich delicious mouthfeel.
  • Maple Syrup: Contributes a yummy fall taste and sweetness.
  • Pure Vanilla Extract: Enhances the flavor of the other ingredients.
  • Pumpkin Puree: The star ingredient for pumpkin mousse.
  • Sea Salt: Brightens the flavor of pumpkin mixture.
  • Whole Milk: Adds an ideal amount of moisture.
  • Vanilla Pudding Mix: Pairs perfectly with the flavor of pumpkin puree.
  • Cream Cheese: Provides a delicious cheesecake texture.
  • Pumpkin Pie Spice: Contributes a yummy fall taste and aroma.
  • For Garnishing: vanilla whipped cream and ginger snap cookies
Ingredients for pumpkin mousse recipe.

🥛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.

  • 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 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 use apple pie spice.
Pumpkin Cheesecake Mousse served in small glass jars with spoons.

📖 Recipe Steps

RECIPE PREP: Chill the metal bowl from a stand mixer and the metal whisk attachment in the freezer for 20 minutes. (Or chill a mixing bowl and the beaters of an electric hand mixer.)

  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.)
  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.
  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!
  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.
How to make pumpkin mousse recipe in 4 easy steps.

👩🏻‍🍳 Recipe FAQ

What is pumpkin mousse?

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.

Should I prepare the vanilla pudding (as instructed on the box) before adding it to the pumpkin mixture?

No. Do not prepare it. The powdery (unprepared) vanilla pudding mix is added to the pumpkin mixture as is.

How to garnish pumpkin mousse?

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 pie crust cookies.

Is pumpkin mousse a make-ahead Thanksgiving dessert?

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.

What to serve with pumpkin mousse?

Enjoy mousse with ginger snap cookies, sugar cookies or graham crackers. The best beverage pairing for this dessert is coffee or espresso.

Pumpkin cheesecake mousse parfait topped with whipped cream and a gingersnap cookie.

More Pumpkin Desserts

If you enjoy pumpkin desserts, get ready to try these seasonal favorites! Add them to your recipe arsenal. Find our complete collection of fall recipes in our Fall Category.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

During fall and Thanksgiving, I enjoy making and serving this delicious pumpkin mousse dessert. These little parfaits are a huge hit at parties. I’m always receiving compliments.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

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Pumpkin mousse parfait with a dollop of whipped cream, a gingersnap cookie and cookie crumbs.

PUMPKIN MOUSSE


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5 from 6 reviews

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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

Units Scale
  • 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.

  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 whipped cream to a different bowl and refrigerate. (There’s no need to wash out the metal bowl.)
  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.
  3. 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.
  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. 

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
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Are you excited to make this no-bake pumpkin dessert? Will it be for brunch, a church social, or Thanksgiving Day? Share your thoughts on this easy recipe in the comments below.

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