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pumpkin mousse recipe

How to Make Pumpkin Mousse

Light, creamy pumpkin mousse with maple whipped cream—an easy no-bake fall dessert perfect for Thanksgiving or cozy autumn nights!
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Prep Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pint heavy whipping cream
  • 6 tablespoons real maple syrup divided
  • 1 15 oz 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

Method
 

Make the Maple Whipped Cream
  1. 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.
Mix the Mousse Base
  1. 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.
Chill
  1. 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.
Serve
  1. 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.

Notes

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.