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Pumpkin Mousse

Learn how to make an easy, no bake soft dessert for fall with homemade whipped cream, pumpkin, sugar, pudding, and spices.
Course Dessert
Cuisine American
Keyword autumn, fall
Prep Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 5 minutes
Servings 4 servings
Calories 723kcal

Equipment

Ingredients

  • 2 cups cold heavy cream divided
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pure 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.
    Heavy whipping cream whipped into stiff peaks
  • Add the pumpkin puree and cream cheese to the stand mixer and beat them together until combined.
    Pumpkin puree and cream cheese whipped together in a bowl
  • 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.
    Pudding and whipped cream adding to the pumpkin mixture
  • 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.

Nutrition

Serving: 1g | Calories: 723kcal | Carbohydrates: 51g | Protein: 9g | Fat: 55g | Saturated Fat: 35g | Cholesterol: 169mg | Sodium: 593mg | Fiber: 4g | Sugar: 40g