You are going to love this pumpkin mousse recipe! This homemade mousse is so easy to make with only 4 ingredients and is ready in just a few minutes. It is delicious enough to eat as is, but can also be used to make pies, as icing for cakes and more.
![Two clear jars filled with pumpkin mousse topped with whipped cream and chocolate chips.](https://www.pureandsimplenourishment.com/wp-content/uploads/2023/09/pumpkin-mousse-12.jpg)
Would you like to save this for later?
Table of Contents
Why you will love this recipe:
- It tastes amazing! It is light and fluffy with hints of pumpkin pie flavour and a taste that is similar to pumpkin cheesecake.
- Even though this mousse is made from scratch it's so quick and easy to make and is ready in just a few minutes! You only need 4 ingredients to make this mousse recipe.
- This pumpkin pie mousse can be used in so many ways - eaten right off the spoon, made into parfaits, as icing for cakes and cupcakes, for pie, or for spreading on toast, pancakes, waffles or crepes.
- This no bake dessert is gluten-free and can easily be made dairy free and vegan. It's also lower in sugar compared to most other mousse recipes.
- This fall dessert is easy enough to make anytime but also delicious enough to serve to guests at special occasions like Thanksgiving.
If you love mousse recipes you will also love my avocado chocolate mousse (but don't worry, it doesn't actually taste like avocados!) and peanut butter mousse.
Ingredients and substitutions:
- Pumpkin puree - This is what gives this mousse that delicious pumpkin flavour. Be sure to use pumpkin puree and not pumpkin pie filling as pumpkin pie filling has sugar in it and will make this mousse way too sweet. You can either make your own pumpkin puree or buy canned pumpkin puree.
- Cream cheese - Plain cream cheese is used to help make this mousse perfectly thick and fluffy. If you are dairy free or vegan be sure to use a dairy free plain cream cheese to make this recipe.
- Cane sugar - cane sugar is the granulated sweetener that is used to sweeten this dessert. Note that I tried making this mousse with coconut sugar instead to make it refined sugar free and it did not taste good so I do not recommend trying to replace this sweetener with anything else.
- Pumpkin pie spice - to give it that delicious pumpkin pie flavour. If you don't have pumpkin pie spice you could use apple pie spice or ground cinnamon instead.
How to make (step-by-step):
Step one:
First, add the softened cream cheese and cane sugar to a large bowl.
Step two:
Then using either a hand mixer or standing mixer, blend the ingredients until they are smooth and creamy without any clumps remaining.
Step three:
Now add the pumpkin puree and pumpkin pie spice to the bowl.
Step four:
Using the hand mixer or standing mixer, blend the ingredients until you have a nice, thick and smooth texture.
Top tips:
- Be sure to soften the cream cheese before making this mousse as it makes it easier to blend. If the cream cheese is cold it will be more clumpy and will take longer to become smooth and creamy. I just let it sit out on the counter for 30-60 minutes.
- Make sure to use pumpkin puree and not pumpkin pie filling for this recipe. Pumpkin pie filling would be way too sweet as it already has sugar added.
Variations and add ins:
- If you like vanilla flavour add a tablespoon of vanilla extract to the recipe.
- If you don't have pumpkin pie spice you can use apple pie spice or ground cinnamon instead.
- To make this mousse vegan and dairy-free use a dairy-free cream cheese.
- If you are serving a crowd feel free to double or triple this dessert recipe.
How to serve:
This mousse is delicious served as is but you could also turn it into parfaits by adding toppings such as whipped cream, coconut whipped cream, shredded coconut, marshmallows, graham cracker crumbs or a few chocolate chips before serving.
This mousse can also be used as an icing for cakes, cupcakes, or for pumpkin pie filling. I also love topping my overnight oats or oatmeal with it. You could even use it for pancakes, crepes, waffles or to spread on muffins.
How to store:
Store this mousse in an airtight container in the fridge for up to 7 days.
You could also freeze this mousse in an airtight container for up to 6 months. Once you let it thaw whip it again with a hand mixer or standing mixer to make it light and fluffy.
Frequently asked questions:
No, this mousse recipe is not paleo as it is made with cane sugar which is not permitted on the paleo diet. I did try using coconut sugar to make it and it just didn't taste very good.
No this is not a keto pumpkin mousse recipe because it is made with cane sugar and is not low carb. I have not tried making this mousse with any keto-friendly sweeteners.
No, this mousse recipe is not AIP compliant as it is made with dairy (the cream cheese).
Other recipes you will love:
- Pumpkin Rice Krispie treats
- Pumpkin cookie dough
- Pumpkin chocolate chip cookie bars
- Pumpkin and sweet potato soup
- Pumpkin chocolate muffins
- Pumpkin chocolate chip cookies
- Pumpkin risotto
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Pumpkin Mousse
Equipment
Ingredients
- 1/2 cup cream cheese, softened
- 1/3 cup cane sugar
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Add the cream cheese and cane sugar to a large bowl.
- Using a hand beater, blend the ingredients until they are smooth without any clumps remaining.
- Add the pumpkin puree and pumpkin pie spice to the bowl.
- Use the hand blender to blend the ingredients until you have a nice, thick and smooth texture.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
- If you don't have pumpkin pie spice you can use apple pie spice or ground cinnamon instead.
- To make this mousse vegan and dairy free use a dairy free cream cheese.
- Store this mousse in an airtight container in the fridge for up to 7 days.
Leave a Reply