Let me tell you something about pumpkin desserts. Most of them are heavy, dense, and take forever to bake. This Creamy Pumpkin Mousse is the opposite light, airy, and comes together in 10 minutes.
We're talking a silky pumpkin mousse made with pumpkin purée, cream cheese, pumpkin pie spice, vanilla, half & half, and maple syrup. Topped with a cloud of maple whipped cream.
It's like pumpkin pie in mousse form. Light, creamy, and packed with all those warm fall spices. No baking. No fuss. Just a quick mix, an hour to chill, and you've got a dessert that's perfect for Thanksgiving or any fall gathering.
Ten minutes. Six servings. And a dessert that'll impress everyone at the table.
Let's make some pumpkin mousse.
Try my Apple Raisin and Cinnamon Oat Bar recipe.
Try my Blueberry Muffins recipe.
You'll need a large mixing bowl, a hand mixer or stand mixer, a rubber spatula, individual dessert bowls or glasses, and plastic wrap or lids.
Ingredients (Serves 6):
For the maple whipped cream:
For the pumpkin mousse:
Optional toppings:
Nutrition per serving (estimated, without optional toppings): Energy: ~480 kcal | Carbs: 28g | Protein: 6g | Fat: 38g | Fiber: 3g
Recipe Keys: No Bake, Quick Dessert, Gluten Free Option, Make Ahead, Fall Dessert, Thanksgiving Dessert, Crowd Pleaser
Try my Blueberry Protein Donuts recipe.
Time: 10 mins prep + 1 hour chill | Serves: 6
Alright, let's make a pumpkin mousse that's creamy, light, and so easy.
First, make the maple whipped cream. In a large bowl, beat the heavy whipping cream with a hand mixer until it doubles in size.
Add 2 tablespoons of maple syrup. Continue beating until light and fluffy.
Cover and place in the refrigerator until ready to use.
Now make the pumpkin mousse. In a large mixing bowl, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and the remaining 4 tablespoons of maple syrup until thoroughly blended.
Taste and adjust seasonings. Add more pumpkin pie spice or maple syrup if needed.
Transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
To serve, remove from the refrigerator. Top with maple whipped cream, pecans, and a sprinkle of ground cinnamon if desired.
Serve with Ginger Snap cookies on the side.
Enjoy!
Eat with a spoon. Get some mousse, some whipped cream, and some crunch in every bite.
No heavy whipping cream? Use coconut cream (for dairy free).
No maple syrup? Use honey or agave.
No pumpkin purée? Use butternut squash purée.
No cream cheese? Use mascarpone or dairy-free cream cheese.
No pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves.
No half & half? Use whole milk or heavy cream.
Dairy free: Use dairy-free cream cheese and coconut cream.
Low carb: Use sugar-free maple syrup and skip the cookies.
Try my Sweet Potato Cookies recipe.
Chocolate pumpkin: Add 2 tbsp cocoa powder to the mousse.
Bourbon pumpkin: Add 1 tbsp bourbon to the mousse.
Ginger snap crust: Layer crushed ginger snaps at the bottom of the bowls.
Pecan praline: Top with candied pecans.
Coconut version: Use coconut cream and coconut sugar.
Spiced version: Add extra cinnamon and nutmeg.
Vegan version: Use dairy-free cream cheese and coconut cream.
Try my Matcha Infused Chia Pudding recipe.
Use softened cream cheese. Cold cream cheese won't blend smoothly. Let it sit out for 30 minutes before starting.
Beat the whipped cream until stiff peaks. It should hold its shape. Don't overbeat or it will turn to butter.
Taste and adjust the mousse. Add more maple syrup or pumpkin pie spice to your liking.
Chill for at least 1 hour. The mousse needs time to set. Overnight is even better.
Garnish just before serving. Keeps the whipped cream and pecans fresh.
Use a piping bag for the whipped cream. Makes it look extra fancy.
Try my Protein Packed Fruit Bowls recipe.
Pumpkin purée is cheap. One can costs a few dollars. Buy extra for baking.
Heavy cream on sale. Buy when on sale. Use the rest for coffee or other desserts.
Cream cheese in bulk. Buy a large block. Cheaper than small packs.
Maple syrup is the splurge. Use honey if it's cheaper. Real maple syrup is worth it for the flavor.
Pumpkin pie spice lasts forever. Buy a jar. Use for many recipes.
Make a double batch. Twice the mousse. Same amount of work. Freeze half.
As dessert. Classic. Serve with ginger snap cookies.
For Thanksgiving. Impressive and easy.
For fall gatherings. Perfect for autumn parties.
With coffee. The flavors pair beautifully.
For a crowd. Double the recipe. Use a large trifle dish.
As a make-ahead dessert. Prep the night before. Top just before serving.
Fridge: Store in an airtight container for up to 3 days. Keep the whipped cream separate.
Freezer: Not recommended. The texture of the mousse will change.
Reheating: This is a cold dessert. Do not reheat.
Make ahead: The mousse can be made up to 24 hours in advance. Add the whipped cream and toppings just before serving.
Look, I love pumpkin pie. But sometimes I want something lighter, easier, and just as delicious. This Creamy Pumpkin Mousse is that.
Silky pumpkin mousse with warm fall spices. A cloud of maple whipped cream on top. Crunchy pecans and a dusting of cinnamon.
Ten minutes. No baking. Six servings. And a dessert that's perfect for Thanksgiving or any fall night.
Make it for a dinner party. Make it for a cozy night in. Make it when you want pumpkin spice without the pie crust.
However you serve it, you're getting a pumpkin dessert that's anything but boring.
Now go make some mousse.
~ Danny Davis
P.S. If you try the bourbon version, let me know. That's my go-to upgrade. A little bourbon with the pumpkin and maple? So good.
I made pumpkin mousse in 10 minutes and it's incredible. 😤 Creamy pumpkin, maple whipped cream, warm spices. No bake. Perfect for fall. 🎃
Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
Taste and adjust seasonings, as desired, and transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note: This recipe has moderate carbohydrate content (28g per serving) with 3g of fiber from pumpkin purée, resulting in approximately 25g of net carbs. The main carb sources are maple syrup (medium GI), pumpkin purée (low to medium GI), half & half (low GI), and sugar from heavy cream (trace). The high fat (38g) helps lower the overall glycemic response. For a lower GL version, reduce maple syrup to 3 tablespoons total (use 1 tbsp in cream, 2 tbsp in mousse) or use a sugar-free maple syrup. For context, pure glucose has a GI of 100.
