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.
Calling all pumpkin fans! If you love pumpkin recipes like edible pumpkin chocolate chip cookie dough, gluten-free pumpkin chocolate chip muffins, and gluten free pumpkin cookie bars then you are going to love the recipe I am sharing with you today.
Table of Contents
Why you will love this mousse:
- The taste! This mousse is light and fluffy with hints of pumpkin pie flavour and a taste that is similar to pumpkin cheesecake.
- It's so quick and easy to make and is ready in just a few minutes!
- 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.
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:
For the exact measurements refer to the recipe card later in the post.
Jump to the Recipe
- Wet ingredients: pumpkin puree and plain cream cheese.
- Dry ingredients: cane sugar and pumpkin pie spice. 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.
Recipe 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.
- To make this pumpkin mousse vegan and dairy-free: use a dairy-free cream cheese.
How to make pumpkin mousse:
- Step 1: Add the softened cream cheese and cane sugar to a large bowl.
- Step 2: Then using either a hand mixer or standing mixer, blend the ingredients until they are smooth and creamy without any clumps remaining.
- Step 3: Now add the pumpkin puree and pumpkin pie spice to the bowl.
- Step 4: Using a 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 pumpkin 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 let it sit out on the counter for 30-60 minutes to soften it.
- 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.
- Serving ideas: you can eat this pumpkin mousse as is, turn it into parfaits by adding toppings or layering different ingredients such as whipped cream, coconut whipped cream, shredded coconut, graham cracker crumbs or chocolate chips, you can use this mousse as an icing for cakes or cupcakes, as a dessert dip or for pumpkin pie filling.
- Storage: store this mousse in an airtight container in the fridge for up to 7 days.
Pumpkin mousse FAQs:
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).
You can 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.
Other pumpkin recipes you will love:
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.
- Store this mousse in an airtight container in the fridge for up to 7 days.
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