Fall in Love with Pumpkin Mousse
If you’re craving cozy fall flavors without turning on the oven, this easy pumpkin mousse recipe is your new go-to treat! Light, creamy, and perfectly spiced, it’s a no-bake dessert that’s ready in minutes and ideal for Thanksgiving, Halloween, or any crisp autumn night.
You all know I love fancy, frugal recipes that look magical! Well this Pumpkin Mousse is it! Made with real pumpkin purée, maple syrup, and a fluffy whipped topping, this pumpkin mousse is a seasonal crowd-pleaser. Bonus: it’s simple enough for weeknight desserts but elegant enough for holiday tables.
🎃 Why You’ll Love This Pumpkin Mousse
- No baking required
- Naturally sweetened with maple syrup
- Perfect for fall parties and Thanksgiving
- Easy to make ahead
- Kid-approved and crowd-friendly
🍁 Ingredients
- 1 pint heavy whipping cream
- 6 tablespoons real maple syrup, divided
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- 8 ounces cream cheese, softened and cubed
- 2 tablespoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1/3 cup half & half
Optional toppings:
- Pecan halves
- Ground cinnamon, for dusting
- Ginger snap cookies for serving
🥣 How to Make Pumpkin Mousse
1. Make the Maple Whipped Cream
In a large mixing bowl, beat the heavy whipping cream with a hand mixer until it doubles in volume. Add 2 tablespoons maple syrup and continue beating until light and fluffy. Cover and refrigerate until ready to use.
2. Mix the Mousse Base
In a separate large bowl, beat together the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and the remaining 4 tablespoons maple syrup until smooth and creamy.
3. Chill
Taste and adjust the spice or sweetness as needed. Then spoon the pumpkin mixture into individual serving dishes or dessert bowls. Cover and refrigerate for at least 1 hour.
4. Serve
Before serving, top each mousse with a generous dollop of maple whipped cream. Garnish with pecan halves and a sprinkle of ground cinnamon, if desired.
Enjoy your delicious, creamy, and festive pumpkin mousse!
🍂 Tips & Variations
- Make it ahead: This mousse can be prepared a day in advance—just add toppings before serving.
- Lighter option: Substitute Greek yogurt for part of the cream cheese if you’d like a tangier and lighter version.
- Kid-friendly idea: Let kids help top their own mousse cups with whipped cream, cinnamon, and nuts.
🧊 How to Store Pumpkin Mousse
Pumpkin mousse stores beautifully, making it a great make-ahead dessert.
- Refrigerator: Store mousse in an airtight container or cover individual servings with plastic wrap. It will stay fresh in the fridge for up to 3–4 days.
- Do not freeze: Freezing is not recommended, as the texture may become watery or grainy once thawed.
- Topping tip: For best results, add the whipped cream, pecans, and cinnamon right before serving to keep everything fresh and fluffy.
🍨 Serving Ideas
Serve pumpkin mousse in:
- Mini mason jars
- Fancy dessert glasses
- Hollowed-out mini pumpkins for a rustic look
🧡 Perfect for Fall Gatherings
This no-bake pumpkin mousse is ideal for:
- Thanksgiving dinner
- Fall potlucks
- Halloween parties
- Cozy nights at home with family
With warm spices and creamy texture, it’s like pumpkin pie in mousse form—without the hassle of crust or baking!
📌 Save This Recipe
Don’t forget to pin, print, or share this recipe. Whether you’re prepping for a holiday feast or just want a cozy treat, this fall dessert will quickly become a favorite.
How to Make Pumpkin Mousse
Ingredients
Method
- In a large mixing bowl, beat the heavy whipping cream with a hand mixer until it doubles in volume. Add 2 tablespoons maple syrup and continue beating until light and fluffy. Cover and refrigerate until ready to use.
- In a separate large bowl, beat together the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and the remaining 4 tablespoons maple syrup until smooth and creamy.
- Taste and adjust the spice or sweetness as needed. Then spoon the pumpkin mixture into individual serving dishes or dessert bowls. Cover and refrigerate for at least 1 hour.
- Before serving, top each mousse with a generous dollop of maple whipped cream. Garnish with pecan halves and a sprinkle of ground cinnamon, if desired.
