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Creamy Pumpkin Mousse topped with whipped cream and cinnamon

Creamy Pumpkin Mousse

Creamy Pumpkin Mousse is a light, no-bake dessert perfect for fall. Made with smooth pumpkin purée, whipped cream, and warming spices like cinnamon and nutmeg, it's silky, airy, and irresistibly spiced. Ideal for holidays or cozy nights in.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Mousse Base
  • 1 cup pumpkin purée canned or homemade, not pie filling
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
Whipped Cream
  • 1 cup heavy whipping cream cold
  • 1 tsp gelatin optional, for extra stability

Equipment

  • Electric mixer
  • Mixing bowls

Method
 

  1. In a bowl, whisk together pumpkin purée, sugar, cinnamon, nutmeg, and vanilla extract until smooth. If using gelatin, bloom it in 2 tbsp cold water for 5 minutes, then melt and stir into the pumpkin mixture.
  2. In a chilled mixing bowl, whip the cream to soft peaks using an electric mixer.
  3. Gently fold one-third of the whipped cream into the pumpkin base to loosen it, then fold in the remaining cream in two additions until fully combined and airy.
  4. Spoon the mousse into serving glasses or ramekins. Cover and chill in the refrigerator for at least 4 hours or overnight.
  5. Garnish with whipped cream, a sprinkle of cinnamon, or crushed cookies before serving.

Notes

For a vegan version, use coconut cream and agar instead of dairy and gelatin. This mousse also freezes well for up to 2 months, but thaw in the fridge for best texture. Try layering with granola or crushed cookies for a parfait-style dessert.