4 Ingredient Pumpkin Mousse

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.

Why you will love this recipe:

• 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.
• It tastes amazing! It is light and fluffy with hints of pumpkin pie flavour and a taste that is similar to pumpkin cheesecake.
• 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 (gf) and can easily be made dairy free and vegan.
• Kid's love it and often refer to it as pumpkin fluff.
• It's made with no eggs, no granulated sugar, no whipped cream, no cool whip, no pudding, no evaporated milk, no heavy cream, no greek yogurt, no confectioners sugar, no icing sugar and without gelatin.
• This simple fall dessert is easy enough to make anytime but also perfect enough to serve to guests at special occasions like Thanksgiving.
• While I wouldn't call this a healthy mousse recipe, it is made with less sugar than most other mousse recipes and it doesn't have any processed ingredients so it would be considered a healthier option compared to other pumpkin mousse recipes.
• This recipe makes the perfect amount of mousse for two people.

If you love mousse recipes you will also love my avocado chocolate mousse (but don't worry, it doesn't actually taste like avocados!).

Taste and texture:

This homemade mousse is rich and creamy with a light and fluffy, velvety texture. It is slightly sweet with hints of pumpkin and pumpkin pie spice, but does not have a strong pumpkin flavour so even if you don't like pumpkin I bet you will love this mousse.

Key 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.

How to make:

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 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.

Chef's 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.

How to serve:

This mousse is delicious served as is, but if you want to make it look even fancier, you can transfer the mousse into a piping bag with a star tip attached and then pipe it into serving jars or glasses.

You could also turn it into a parfait by adding toppings such as whipped cream, coconut whipped cream, shredded coconut, marshmallows, graham cracker crumbs or a few chocolate chips before serving. It could also be made into a trifle.

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 before serving.

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 again.

Frequently asked questions:

Other recipes you will love:

• Pumpkin Rice Krispie treats
• Pumpkin cookie dough
• Pumpkin and sweet potato soup
• Pumpkin chocolate muffins
• Pumpkin chocolate chip cookies
• Pumpkin risotto

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