Learn how to make a simple and delicious pumpkin mousse recipe for a fall dessert! It only takes five minutes to make and a few hours to chill. Easy, creamy, and perfect for an autumn gathering or Thanksgiving.

Those who know me well just love it when autumn rolls around. They know I’m going to do my usual thing with pumpkin. And put it in literally everything. Bread. Brownies. Bagels. Rice pudding. Even cocktails!

Some might call it an obsession, but that word has a negative connotation to me. I’m an appreciator. Picture more of a pumpkin spice love affair than a stalker situation.

And speaking of love affair, there’s a new dessert I’m having one with – this pumpkin mousse. I’m really excited to share the recipe with you!

Not only is it a quick dessert, but it’s no bake. A lot of pumpkin recipes are all about the baking during the fall, but not this one. And I love it.

There’s a lot to say about this pumpkin mousse, but most of all, it’s just really creamy and delicious. It’s the perfect amount of sweetness as well. It’s not over complicated, and I feel it has just the right pumpkin flavor. Nothing fake tasting here.

Are you ready to check out this delicious pumpkin mousse recipe? Here’s what you’re going to need:

Ingredients

2 cups cold heavy cream (divided)
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 ½ cups pumpkin puree
1 cup whole milk
1 package (3.4 ounces) vanilla pudding mix
4 ounces cream cheese (softened)
1 teaspoon pumpkin pie spice

Tools

Mixer with whisk attachment or hand mixer
Piping bags (optional)

A Few Thoughts on This Recipe:

Store any leftover mousse in an airtight container in the fridge for up to two days.
The vanilla enhances the flavor of the pumpkin and maple syrup, so don’t leave it out!
Pumpkin puree is what makes this a pumpkin mousse! Make sure you’re using puree, not pumpkin pie filling.
Pudding mix gives the mousse a nice texture and sweetness.
Cream cheese adds tanginess to help balance out all of the sweetness. It’s not too overwhelming or over-sugary tasting!
Biscoff or gingerbread cookies are tasty if you want to use this mousse as a dip. I’m sure there are plenty of other things you could dip in it as well that would be delicious.

I piped the mousse into the containers for a fancy little display or a holiday dinner. But you can scoop it into a bowl if you like! It tastes delicious either way.

Get the printable recipe card below.

Pumpkin Mousse

Learn how to make an easy, no bake soft dessert for fall with homemade whipped cream, pumpkin, sugar, pudding, and spices.

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Prep Time: 5

Chill Time: 2

Total Time: 2 5

Servings: servings

Ingredients

2 cups cold heavy cream divided
1/4 cup maple syrup
1 teaspoon pure vanilla extract
1 1/2 cups pumpkin puree
1 cup whole milk
3.4 ounces vanilla pudding mix 1 package
4 ounces cream cheese softened
1 teaspoon pumpkin pie spice

Instructions

Add 1 1/2 cups of heavy cream along with the maple syrup and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form – about two minutes.
Remove the mixture to a bowl and place it in the fridge while you make the pudding base.
Add the pumpkin puree and cream cheese to the stand mixer and beat them together until combined.
With the mixer on low, slowly add the milk and remaining 1/2 cup heavy cream. Mix until combined.
Finally, add the pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about two minutes.
Add the whipped cream and fold it gently into the pudding mixture.
Spoon or pipe the mousse into serving containers and garnish with crumbled gingersnaps or graham crackers. Chill at least two hours and enjoy.