Easy Pumpkin Mousse
15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This Easy Pumpkin Mousse is ultra creamy, lightly tangy from cream cheese, and packed with warm pumpkin spice for all the cozy fall flavor without turning on the oven.
Perfect for make-ahead holiday spreads or a last-minute sweet fix, it whips up fast and looks fancy layered in cups with gingersnap crumbs or toasted pecans.
Ingredients (6 servings)
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Ingredients:
- 1 cup pumpkin purée pure pumpkin purée 8.62 oz
- ½ cup cream cheese, softened cream cheese 4 oz
- ½ cup powdered sugar powdered sugar 2.2 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1 tsp pumpkin pie spice pumpkin pie spice 0.06 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- 1½ cups heavy whipping cream (cold) heavy cream 12 fl oz
How to Make Easy Pumpkin Mousse
-
Chill your gear
Pop your mixing bowl and beaters in the fridge for 10 minutes so the cream whips fast and stable.
-
Whip the cream
Pour the cold heavy cream into the chilled bowl and whip to soft peaks that hold gentle swoops.
Stop before stiff peaks to keep the mousse airy.
-
Make the pumpkin base
In a separate bowl beat the softened cream cheese with powdered sugar until smooth and fluffy.
Beat in pumpkin purée, vanilla, pumpkin pie spice, and cinnamon until fully combined and satiny.
If your pumpkin seems watery, blot it with paper towels first for a thicker mousse.
-
Fold like a pro
Add one third of the whipped cream to the pumpkin base and whisk gently to lighten.
Fold in the remaining whipped cream in two additions with a spatula, using broad, gentle scoops until no streaks remain.
-
Taste and tweak
Taste and add a tiny pinch of kosher salt if you want the spices and sweetness to pop.
If you prefer sweeter, sift in a spoon of powdered sugar and fold briefly.
-
Portion and chill
Spoon or pipe the mousse into glasses or ramekins.
Chill 30 to 60 minutes to set and let the flavors mingle.
-
Serve it right
Top with lightly sweetened whipped cream, crushed gingersnaps, or toasted pecans for crunch.
Serve cold and keep extras covered in the fridge.
Substitutions
- Cream cheese -> mascarpone
- Mascarpone makes the mousse silkier and a touch more luxurious while keeping the structure, and its mild sweetness lets the pumpkin spice shine.
- Heavy cream -> coconut cream
- Well-chilled coconut cream whips into a lush, dairy-free cloud and adds a subtle coconut note that plays nicely with pumpkin and warm spices.
- Powdered sugar -> maple syrup
- Maple brings caramelly depth with autumn vibes; use 6 to 7 tablespoons and blot the pumpkin well, then whip the cream slightly stiffer to keep the mousse set.
Tips
- De-water the pumpkin
- Canned purée can be watery, so spread it on paper towels or a clean kitchen towel for 5 minutes to prevent a loose mousse.
- Whip with control
- Stop the cream at soft peaks and finish the texture by folding, which protects airiness and avoids a dense, buttery feel.
- Bloom your spice
- Stir the pumpkin pie spice and cinnamon into the vanilla first or warm the pumpkin in the microwave for 20 seconds to wake up aroma.
- Optional make-ahead stabilizer
- For events, dissolve 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt gently, cool to lukewarm, and whisk into the pumpkin base before folding in the cream.
- Fixing grainy cream cheese
- If the base looks slightly lumpy, beat in 1 to 2 tablespoons of cream until smooth before folding in the whipped cream.
- Serve with texture contrast
- Add a crunchy layer of crushed gingersnaps or toasted pepitas at the bottom of the glass so every spoonful hits creamy and crisp together.
Nutrition Facts *
| Energy | 496 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 42 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my mousse runny?
- Pumpkin holds water and the cream may be underwhipped; blot the pumpkin, whip cream to soft peaks, and chill the finished mousse at least 30 minutes.
- Can I use fresh pumpkin purée instead of canned?
- Yes, but it is usually wetter, so drain it in a fine sieve lined with a towel for 30 minutes or reduce it on low heat and cool before using.
- Can I make this ahead?
- Yes, it holds 24 hours covered in the fridge, and for 48 hours add the optional gelatin stabilizer to keep it fluffy.
- Can I use low-fat cream cheese?
- You can, but the mousse will be lighter and less silky; make sure it is very soft and beat it thoroughly for a smooth base.
- Can I use pumpkin pie filling from a can?
- It already has sugar and spices, so the mousse can turn overly sweet and muddy; if you must, cut the powdered sugar in half and reduce the spices by half.
Serving Suggestions
New York move here is a crumble of gingersnaps, a drizzle of good maple, and a sprinkle of flaky salt to make the spices sing with attitude.
Pair with hot espresso or a small pour of tawny port, and if you are feeling sassy, whip a splash of bourbon into the topping for a proper grown-up dessert.
More pairings:
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