Easy Pumpkin Mousse

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

Introduction

This easy pumpkin mousse is light, fluffy, and full of cozy fall flavor in every spoonful.

It comes together fast with pumpkin purée, warm spices, and whipped cream, so it is perfect for last-minute entertaining.

Serve it as a make-ahead Thanksgiving dessert, a simple weeknight treat, or a fun alternative to pumpkin pie.

Ingredients (6 servings)

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Ingredients:

1 cup pumpkin purée
½ cup cream cheese, softened
½ cup powdered sugar
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
½ tsp ground cinnamon
1½ cups heavy whipping cream (cold)

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How to Make Easy Pumpkin Mousse

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Chill the bowl and beaters

Place your mixing bowl and beaters in the freezer for 10 minutes so the cream whips up faster and fluffier.
Mix the pumpkin base

In a large bowl, combine the pumpkin purée, softened cream cheese, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.
Beat with a hand mixer on medium speed until completely smooth, scraping down the sides once so no lumps remain.

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Whip the cream

Pour the cold heavy whipping cream into your chilled mixing bowl.
Beat on medium-high speed until soft peaks form that curl over gently when you lift the beaters.
Fold the mixtures together

Add about one third of the whipped cream to the pumpkin mixture and gently beat it in to lighten the base.
Use a spatula to very gently fold in the remaining whipped cream, turning the bowl, until the mousse looks mostly uniform.
Stop folding as soon as you no longer see big streaks, so the mousse stays fluffy and does not deflate.
Chill the mousse

Spoon or pipe the mousse into small jars, ramekins, or dessert cups, leaving a little space at the top.
Cover and chill for at least 1 hour, or up to 24 hours, so the flavors meld and the texture firms.

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Serve and garnish

Serve the pumpkin mousse straight from the fridge, topped with extra whipped cream if you like.
Finish with a dusting of pumpkin pie spice, chopped nuts, or crushed gingersnaps for a little crunch.

Substitutions

Cream cheese → mascarpone: Swap the cream cheese for equal parts mascarpone for a slightly richer, silkier mousse. The flavor stays mild and creamy, with less tang competing against the pumpkin spice.
Heavy whipping cream → canned coconut cream: Use well-chilled canned coconut cream instead of dairy cream for a lightly coconut-scented, dairy-free style mousse. The texture stays fluffy, but it feels a bit denser and more tropical.
Pumpkin purée → butternut squash purée: Replace the pumpkin purée with the same amount of roasted butternut squash purée for a slightly sweeter, nuttier flavor. The color and texture stay very close, so no one will notice the swap unless you tell them.

Tips

Use very cold cream: Cold cream whips faster and traps more air, which gives your mousse that light, cloud-like texture.
Do not overbeat the whipped cream: Stop beating as soon as you see soft peaks that gently hold but still look smooth and slightly glossy. Overbeaten cream turns grainy and makes the mousse feel heavy.
Fold slowly, not vigorously: Use broad, gentle strokes with your spatula, turning the bowl, instead of stirring like cake batter. This preserves the air bubbles and keeps the mousse billowy.
Taste and adjust the spice: Pumpkin purées vary, so taste the base mixture before folding in the whipped cream. Add a pinch more cinnamon or pumpkin pie spice if you like stronger fall flavor.
Make it ahead smartly: You can make the mousse up to a day ahead, but add any crunchy toppings right before serving. This keeps the texture lovely and prevents soggy cookie crumbs or nuts.

Energy	328	kcal
Protein	3	g
Total Fat	28	g
Carbohydrates	17	g
Dietary Fiber	1	g

FAQ

Why does my mousse look grainy or curdled?: Grainy mousse usually comes from overbeaten cream or cream cheese that was too cold and did not blend smoothly. Next time, let the cream cheese soften fully and stop whipping the cream at soft peaks.
Can I make this mousse without a hand mixer?: Yes, but it takes more effort, since you will need to whisk by hand. Whisk the pumpkin base vigorously until smooth, then whip the cream in a chilled metal bowl. It helps to brace the bowl on a damp towel so it does not slip.
How long will the pumpkin mousse keep in the fridge?: The mousse keeps well, covered, in the fridge for up to 3 days. After that, it may start to weep liquid and lose some fluffiness.
Can I freeze leftovers?: You can freeze the mousse, but the texture changes and becomes more like semi-freddo or soft ice cream. Freeze in small containers, then thaw briefly in the fridge before serving for a firmer, frosty treat.