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–+ servings

Pumpkin Mousse

Landscape photo of pumpkin mousse topped with whipped cream, chocolate curls and gold flakes in a short dessert glass.
Fluffy, rich, and impossibly creamy with a melt-in-your mouth texture, this Pumpkin Mousse recipe is the perfect simple, yet impressive fall treat ideal for any occasion - from weeknights to holiday dessert spreads! Made with pumpkin puree, cozy warming spices, and a graham cracker or ginger snap crust, this no cook pumpkin dessert only requires 9 easy-to-find ingredients and 10 minutes of preparation.
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 12 servings

Equipment

  • 1 Stand mixer OR Hand Held mixer with bowl - for making the pumpkin mousse
  • 1 Rubber Spatula - for folding ingredients

Ingredients

  • 8 ounces Full-Fat Cream Cheese – softened to room temperature (block-style)
  • 8 Ounces Pumpkin Puree – (about 1 cup) (DO NOT use pumpkin pie filling)
  • ½ Cup Light Brown Sugar – packed
  • ¼ cup Confectioner’s Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 tsp Pumpkin Pie Spice
  • ½ tsp Ground Cinnamon
  • ¼ tsp Kosher Salt
  • 3 Cups Cool Whip – DIVIDED & Thawed (8-ounce tub)
  • Optional Serving Suggestions: Gingersnap Cookies or Graham Crackers – finely crushed; Chocolate Shavings (See post for full list of toppings!)

Instructions

  • Beat Cream Cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until it's very smooth and creamy, about 3 minutes, stopping to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
    Scrape down the sides and the bottom of the bowl with a rubber spatula before proceeding to the next step.
  • Add Pumpkin Puree and Sugars: Add the pumpkin puree, brown sugar, and confectioner’s sugar to the bowl.
    Beat on medium-high speed until everything is well combined, about 3 minutes.
  • Add Flavor: Add the vanilla extract, pumpkin pie spice, ground cinnamon, and kosher salt to the bowl.
    Beat on medium-high until creamy and smooth; beating until there are no lumps of cream cheese and the mixture is very smooth.
  • Fold in Whipped Topping: Add 2 cups of the whipped topping to the bowl.
    Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture until it's well combined. Make sure you are gentle when folding so you don’t deflate the whipped topping! Gently fold until the topping in completely combined and no streaks of cream remain.
  • Optional - Chill Mousse: Cover the mixing bowl tightly with plastic wrap and store in the refrigerator for at least 1 hour, or up to overnight so the flavors can meld and the mousse can set.
  • Serve Pumpkin Mousse: Either transfer the mousse to a piping bag or gently scoop the mousse into serving cups, glasses, or a bowl. Top with remaining whipped topping and whatever dessert garnishes you love! Serve immediately and enjoy!

Notes

  1. Homemade Whipped Cream Substitute for Cool Whip: You can make your own whipped cream if you prefer! Make sure your bowl and beaters are cold for the best results. In a COLD bowl, beat 1 1/2 cups of heavy whipping cream and 3 TBS of confectioner’s sugar until firm peaks form. You should end up with 3 cups of homemade whipped cream.
  2. Serving Mousse: Please see the post for a full list of serving and topping ideas!
  3. Storage: Cover the bowl of mousse tightly with plastic wrap or transfer any leftovers to an airtight container. Mousse will keep in the refrigerator for up to 4 days.
  4. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  5. Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
  6. Recipe Serves: 10-12
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 147kcal    Carbohydrates: 19g    Protein: 2g    Fat: 8g    Saturated Fat: 4g    Polyunsaturated Fat: 0.3g    Monounsaturated Fat: 2g    Cholesterol: 22mg    Sodium: 125mg    Potassium: 99mg    Fiber: 1g    Sugar: 16g    Vitamin A: 3229IU    Vitamin C: 1mg    Calcium: 54mg    Iron: 0.4mg
Course: Dessert
Cuisine: American