Easy Pumpkin Mousse

This easy pumpkin mousse is the perfect way to welcome cozy fall vibes into your kitchen. Light, creamy, and perfectly spiced with cinnamon and pumpkin pie spice, this dessert requires no baking and comes together in just minutes. It’s a smooth blend of pumpkin purée and cream cheese whipped up with heavy cream for an airy, delightful treat that everyone will enjoy.

I first made this mousse during a chilly autumn afternoon and was instantly hooked. Every time I serve it, the fluffiness and warm spices bring smiles around the table, making it a new seasonal favorite for my family.

Ingredients

• Pumpkin purée: 1 cup preferably homemade or pure canned with no additives for the best natural flavor
• Cream cheese: ½ cup softened to room temperature for a smooth, lumpfree texture
• Powdered sugar: ½ cup to gently sweeten and balance the spices
• Vanilla extract: 1 teaspoon for an aromatic touch
• Pumpkin pie spice: 1 teaspoon, a warming blend that defines this dessert consider making your own blend if you can
• Ground cinnamon: ½ teaspoon adds depth and a hint of warmth
• Cold heavy whipping cream: 1½ cups chilled well to whip into stiff peaks that create the mousse’s light texture

Instructions

Blend the Base Ingredients:

In a large mixing bowl, combine the pumpkin purée, softened cream cheese, powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Using an electric mixer, start at medium speed and blend until completely smooth and creamy with no lumps. This forms the rich, flavorful base of your mousse.

Whip the Heavy Cream:

Place a clean bowl in the freezer for about 10 minutes before using. Pour the cold heavy cream into this chilled bowl and whip using clean beaters until firm peaks form. Take care not to overwhip, as the mousse depends on light, airy cream for its texture.

Combine and Chill:

Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture. Use a light hand and slow motions so the fluffy whipped cream remains airy and incorporates evenly. Once combined, divide the mixture into serving dishes, cover them, and place in the refrigerator for at least two hours to set properly.

Serve and Garnish:

Before serving, add a dusting of cinnamon or pumpkin pie spice on top or a small dollop of whipped cream for an inviting presentation that tastes as good as it looks.

Pumpkin pie spice is the star ingredient here. I remember the first time I made this mousse using storebought spice blend and the warm aromatic notes brought back memories of fall family dinners. Making your own blend with cinnamon, nutmeg, cloves, and ginger can elevate the mousse even more, adding a personal touch to this cozy dessert.

Storage Tips

Store any leftover mousse in an airtight container in the refrigerator for up to three days. Because it relies on whipped cream, it may lose some fluffiness over time but will still be delicious. Avoid freezing as the delicate texture can break down upon thawing.

Ingredient Substitutions

Try butternut squash purée instead of pumpkin purée for a sweeter, nuttier flavor profile. Use chilled coconut cream as a dairyfree alternative to heavy whipping cream for a subtle tropical twist. Replace powdered sugar with maple syrup to add natural sweetness and a hint of caramel complexity, and adjust the amount slightly based on your preferred sweetness.

Serving Suggestions

Drizzle salted caramel sauce on top for a luxurious flavor contrast. Pair the mousse with gingerbread cookies or cinnamon wafers for some crunchy texture alongside the creamy mousse. Add a sprinkle of toasted pecans or walnuts to add dimension and a pleasing crunch.

This pumpkin mousse has become a cherished staple whenever I crave something sweet but not heavy. I hope it brings the same comfort and joy to your table.

Common Questions About Recipes

→ Why is my mousse texture grainy?

A grainy texture usually means the cream cheese wasn't fully softened. Let it come to room temperature and blend thoroughly before mixing for a smooth consistency.

→ How can I make whipped cream hold its shape?

Use cold cream and chill your mixing bowl and beaters beforehand to quickly achieve firm, stable peaks needed for a light mousse texture.

→ Can I make this mousse in advance?

Yes, chilling the mousse for up to 24 hours allows the flavors to meld and improves texture. Keep it covered in the refrigerator until serving.

→ What can I use instead of pumpkin purée?

Butternut squash purée is a great substitute, offering a similar sweet, earthy taste with a nuttier note that complements the spices well.

→ How to make this mousse dairy-free?

Replace heavy whipping cream with chilled coconut cream for a creamy texture and added tropical flavor that pairs beautifully with the spices.