The Best 4 Ingredient Pumpkin Mousse

Why you will love this recipe:

• It tastes amazing! This easy pumpkin mousse 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 it.
• 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.
• It's made without gelatin, without condensed milk and without whipping cream.
• This fall dessert is easy enough to make anytime but also delicious enough to serve to guests at special occasions like Thanksgiving.

Ingredients and substitutions:

• Pumpkin puree - to give the 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 pumpkin mousse thick and creamy.
• Cane sugar - is the granulated sweetener that is used to sweeten this dessert. Note that I tried making this mousse with coconut sugar to make it refined sugar free and it did not taste very 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.

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 make pumpkin mousse:

1. Step 1: Add the softened cream cheese and cane sugar to a large bowl. 

2. Step 2: Then using either a hand mixer or standing mixer, blend the ingredients until they are smooth and creamy without any clumps remaining. 

3. Step 3: Now add the pumpkin puree and pumpkin pie spice to the bowl.

4. Step 4: Using a hand mixer or standing mixer, blend the ingredients until you have a nice, thick and smooth texture.

How to serve pumpkin mousse:

This healthy pumpkin mousse is delicious served as is but you could also turn it into individual parfaits by adding toppings or layering different ingredients such as whipped cream, coconut whipped cream, shredded coconut, marshmallows, graham cracker crumbs or chocolate chips and serving them in small jars or cups.

You can also use this mousse as an icing for cakes, cupcakes, or for pumpkin pie filling. I also love topping my protein overnight oats or oatmeal with it. You could even use it to top oat flour pancakes, crepes, grain free waffles or to spread on banana protein muffins.

You could also serve this as a pumpkin mousse dip and use it as a dessert dip for fresh fruit, cookies or graham crackers.

How to store:

Store this mousse in an airtight container in the fridge for up to 7 days.

You can 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.