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This Pumpkin Mousse is light, fluffy, creamy, and full of pumpkin spice flavor. It tastes like a lighter version of pumpkin cheesecake, but there is no baking required. I love serving it in individual cups for Thanksgiving, fall parties, or any time I want an easy pumpkin dessert that I can make ahead.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was really good. I have made it twice recently to rave reviews. It’s so much easier and lighter than pumpkin pie. It was even referred to as the pumpkin cloud. I followed the recipe to the letter and it will continue to be a holiday staple. Thank you!“ – Donna
“This is it!! Years of trying recipes, and here it is. Thank you SO much for sharing!” – Karen
“This recipe is delicious and easy to make. My family loves it!” – Ada
Why I Love This Mousse
I love pumpkin desserts in the fall, but sometimes a slice of pumpkin pie or cheesecake feels like a lot after a big dinner. This Pumpkin Mousse gives me those same creamy pumpkin cheesecake flavors in a much lighter, fluffier dessert.
It is also one of my favorite recipes for holiday entertaining because it doesn’t need any oven space. I can whip it together in about 15 minutes, spoon it into individual cups, and keep it refrigerated until dessert.
The combination of pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and freshly whipped creamgives the mousse enough richness to taste special while keeping the texture soft and airy. I especially love serving it after Thanksgiving dinner when everyone wants a little something sweet but may not have room for a huge piece of pie.
🩷 Emily
Ingredients You’ll Need
You only need a handful of ingredients for this easy no-bake pumpkin dessert.
- Cream cheese: Let it soften completely at room temperature so it blends smoothly without little lumps of cream cheese throughout the mousse.
- Brown sugar: Adds sweetness along with a deeper flavor that goes really well with pumpkin and warm spices.
- Pumpkin pie spice: Gives the mousse its classic combination of cinnamon, ginger, nutmeg, cloves, and other fall spices.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
- Whipped topping: Heavy whipping cream, sugar, and vanilla make a fluffy homemade whipped cream that gets folded into the pumpkin mixture.
- Toppings: Mini chocolate chips, cinnamon, candied pecans, caramel, or crushed cookies all make pretty garnishes.
Ingredient Additions and Substitutions
One of the nice things about Pumpkin Mousse is how easily you can change the toppings and a few of the ingredients.
- Cool Whip: For an easy shortcut, substitute thawed Cool Whip for the homemade whipped cream. Several of our readers have made it this way with great results.
- Powdered sugar: You can use powdered sugar instead of granulated sugar when making the whipped cream. It dissolves quickly and gives the cream a smooth texture.
- Homemade pumpkin puree: Homemade pumpkin puree can be used in place of canned. If your homemade puree seems especially watery, let some of the excess moisture drain before adding it.
- Extra pumpkin spice: Add a little more pumpkin pie spice or cinnamon if you like a stronger spice flavor.
- Caramel: A drizzle of salted caramel over the top is especially good with the pumpkin and cream cheese.
- Crunchy toppings: Try chopped pecans, candied pecans, crushed gingersnaps, graham cracker crumbs, or crushed Biscoff cookies.
- Chocolate: Mini semisweet chocolate chips are my favorite, but white chocolate or butterscotch chips work too.
- Dairy-free: For a completely dairy-free mousse, you will need both dairy-free cream cheese and dairy-free whipped topping. Store-bought coconut whipped topping is the easiest option. If making coconut whipped cream yourself, refrigerate full-fat coconut milk or coconut cream for at least 24 hours and whip only the thick solid cream, leaving the watery liquid behind.
- Lighter version: Light cream cheese and light whipped topping can be substituted, although the finished texture may be a little softer.
How to Make Pumpkin Mousse
This is a no-bake mousse, so the whole thing comes together quickly.
- Make the cream cheese mixture. Beat the softened cream cheese, brown sugar, and pumpkin pie spice with an electric mixer until completely smooth and fluffy. Scrape the sides of the bowl as needed.
- Add the pumpkin. Mix in the pumpkin puree until everything is smooth and evenly combined.
- Whip the cream. In a separate chilled bowl, beat the heavy whipping cream until it begins to thicken. Gradually add the sugar and vanilla, then continue beating until stiff peaks form.
- Fold everything together. Set aside about one-fourth of the whipped cream for topping. Gently fold the remaining whipped cream into the pumpkin mixture with a rubber spatula. Fold just until combined so you don’t knock all the air out of the whipped cream.
- Portion the mousse. Spoon or pipe the Pumpkin Mousse into small dessert cups, ramekins, parfait glasses, or jars. You can serve it right away or refrigerate it for a little while for a colder, slightly firmer texture.
- Add the toppings. Top each serving with the reserved whipped cream and finish with chocolate chips, cinnamon, candied pecans, caramel, or your favorite fall topping.
Recipe Tips
- Soften the cream cheese completely. Cold cream cheese is one of the biggest causes of a lumpy mousse. It should be soft enough to blend smoothly before adding the pumpkin.
- Start with cold whipping cream. Heavy cream whips best when it is very cold. A cold mixing bowl and beaters can also help.
- Whip the cream before adding the sugar. Let the cream begin to thicken first, then gradually add the sugar and vanilla and continue whipping to stiff peaks.
- Don’t overwhip the cream. Stop once stiff peaks form. If you continue beating too long, the cream can become grainy and eventually turn into butter.
- Fold instead of mixing. Once you add the whipped cream to the pumpkin mixture, use a spatula and gently fold. An electric mixer at this stage can knock out the air that makes the mousse fluffy.
- Use pure pumpkin. Pumpkin pie filling is already sweetened and seasoned and will throw off the flavor and consistency of the recipe.
- Chill for a firmer texture. You can eat this mousse immediately, but refrigerating it for 30 minutes to a few hours gives it a colder, slightly firmer texture.
- Use smaller serving cups for a crowd. The recipe makes approximately 4 cups of mousse before the extra whipped cream topping. You can make four large servings or about eight ½-cup servings.
- Add garnishes right before serving. This is especially helpful with cookie crumbs or other crunchy toppings so they don’t soften in the refrigerator.
Frequently Asked Questions
Yes. Thawed Cool Whip works very well in this recipe and is an easy shortcut. Fold it gently into the pumpkin mixture just as you would homemade whipped cream. Several readers have told us they use Cool Whip with great results.
No. You can serve it as soon as it is made. However, I like refrigerating it for at least 30 minutes when I have time because it gets nice and cold and firms up slightly.
The most common causes are whipped cream that wasn’t beaten to stiff peaks, very watery homemade pumpkin puree, or overmixing after the whipped cream was added. Be sure the cream is cold and properly whipped, then gently fold it into the pumpkin mixture.
The cream cheese was probably still too cold. Let it soften fully before beating it with the brown sugar and spices, and make sure that mixture is completely smooth before adding the pumpkin.
Yes. Homemade pumpkin puree works well. Because homemade puree can contain more moisture than canned pumpkin, drain off excess liquid first if it looks watery.
No. This is an easy no-cook Pumpkin Mousse that does not use eggs or gelatin. The cream cheese and whipped cream give the dessert its creamy, airy texture and help it hold its shape.
The cream cheese flavor isn’t overpowering. It tastes more like creamy pumpkin pie or a light pumpkin cheesecake, with the pumpkin and pumpkin spice being the main flavors.
Yes, although this is a soft mousse rather than a very firm frosting. For the best results, chill the mousse first and use a large piping tip. It will make pretty swirls in dessert glasses, but I wouldn’t use it for detailed piping that needs to hold a sharp shape for a long time.
The mousse itself is naturally gluten-free because there is no crust and no flour in the recipe. Check the labels on your individual ingredients and toppings if you are preparing it for someone who needs to avoid gluten.
Make Ahead and Storage
Pumpkin Mousse is a great make-ahead Thanksgiving dessert.
You can make the mousse up to 2 days ahead and keep it covered in the refrigerator. For the prettiest presentation, I like to wait until shortly before serving to add the final whipped cream and garnishes.
You can either refrigerate the mousse in one covered bowl and portion it later or spoon it into individual serving cups before refrigerating. If you are using ramekins or glasses, cover them so the tops don’t dry out or pick up other flavors from the refrigerator.
Store leftovers covered in the refrigerator and enjoy them within about 3 to 4 days.
I don’t recommend freezing the finished mousse. Whipped cream and cream cheese can change texture as they freeze and thaw, so this recipe is best enjoyed fresh from the refrigerator.
Pairing Ideas
Pumpkin Mousse is especially good at the end of a traditional fall or Thanksgiving meal. I love serving it after our Thanksgiving Turkey with Homemade Mashed Potatoes, Fresh Green Bean Casserole, and warm Homemade Dinner Rolls. Since the mousse is light and served cold, it is a nice way to finish a big holiday dinner.
More Pumpkin Desserts
If pumpkin season is your favorite time of year too, there are lots more pumpkin recipes to try.
This Pumpkin Mousse has become one of my favorite alternatives to traditional pumpkin pie. It takes just a few simple ingredients, doesn’t require any baking, and can be ready in about 15 minutes. Whether you serve it in little ramekins for Thanksgiving or make a batch just because you’re craving pumpkin spice, I think you’ll love how creamy and fluffy it is.
If you make this Pumpkin Mousse, leave us a comment and a star rating below. I love hearing how you serve it and what toppings you add! 💛🎃
Pumpkin Mousse
Video
Ingredients
- 8 ounces cream cheese, softened
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 15 ounces pure 100% pumpkin puree
WHIPPED TOPPING:
- 1 pint whipping cream
- 1/4 cup white sugar
- 2 teaspoons vanilla
OTHER TOPPINGS:
- chocolate chips
- cinnamon
- candied pecans
Instructions
- In a medium size bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy and completely blended.
- Add the pumpkin puree and mix until combined.
- In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form.
- Fold together about ¾ of the whipped topping with the pumpkin cheesecake mixture until completely mixed in.
- Spoon the mousse into individual cups.
- Use the remaining ¼ of the whipped topping to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Make sure the cream cheese is completely softened before mixing to prevent lumps.
- For the fluffiest mousse, use very cold heavy whipping cream and beat it to stiff peaks.
- Whip the cream until it begins to thicken before gradually adding the sugar and vanilla.
- Fold the whipped cream gently into the pumpkin mixture rather than beating it in with an electric mixer.
- The recipe makes approximately 4 cups of mousse, not including the extra whipped cream topping. This makes 4 large servings or about 8 smaller ½-cup servings.
- The mousse can be served immediately, but chilling it for 30 minutes or longer gives it a colder, slightly firmer texture.
- You can substitute thawed Cool Whip for the homemade whipped cream.
- For a fully dairy-free version, use dairy-free cream cheese along with dairy-free whipped topping.
- If making homemade coconut whipped cream, refrigerate full-fat coconut milk or coconut cream for at least 24 hours and whip only the thick solid cream.
- Make the mousse up to 2 days ahead and keep it covered in the refrigerator. Add whipped cream and crunchy garnishes shortly before serving.
- Store leftovers covered in the refrigerator for 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just loved this! Also used cool whip – but such an easy recipe and used small ramekins for that perfect amount. Had a small dish just now and so fluffy and pumpkiny delicious! 😄
So glad you liked it, it’s one of may favorite fall desserts.
This is delicious! Used cool whip for ease and is the perfect mousse texture and pumpkin taste.
So glad it was a hit! Glad it was a good side for Thanksgiving today!
I don’t like a lot of dairy so when I can substitute, I do. Was glad to see the notes about subbing a can of coconut milk but the instructions are too sparse. Chilling time matters. Looks like 24 hours in the fridge. Just whipping the solidified cream yields the best whip. If you just whip a can of cold coconut milk (like I did) you will get a runny bowl of sweetened coconut milk. I have added tapioca flour and thrown back in the freezer to see if it will thicken but my hopes are low. I will probably go back to the store for whipping cream.
Sorry you didn’t have success with the coconut milk, and thank you for the feedback. You’re absolutely right, coconut milk can be finicky. The best results come from using full-fat coconut milk that’s been chilled for 24 hours and only whipping the solid cream on top (not the liquid). you can also use store-bought coconut whipped topping (like So Delicious CocoWhip or TruWhip Vegan) both are stable and save the chill/whip step. I’ll update our notes to make that clearer. Thanks for catching that!
If you don’t do dairy try the Aquafaba version of whipping cream, it may work here.
I had my grade 8 foods class make this and they LOVED it. We steamed our own pumpkins and blended them into puree and then followed the recipe as written. WOW. It’s a keeper for sure!!
This is so fun! I love that you used our recipe for your class! My middle schoolers love their foods classes, I bet your students love your class too!
I am just wondering if this has a significant cream cheese flavor? I am looking for a pumpkin mousse recipe, but I don’t really need the cheesecake flavor, just the pumpkin spice flavor.
Good question. It is not overpowering with cheesecake flavor. To me, it’s more of a creamy pumpkin pie texture and flavor.
It’s mainly a pumpkin flavour with a bit of cream cheese. If you don’t love the cream cheese you could always cut the cream cheese by half. It’s won’t have the exact same texture, but it should hold up relatively well.
Haven’t tried this yet. I just brought a mousse book and every recipe says add yolk. Would it make any difference if I do or don’t put yolk in?
This pumpkin mousse recipe is not cooked, so don’t add the yolk. The cream cheese takes the place of the fat content the yolk adds to a cooked mousse. This is an easy, no-cook version of pumpkin mousse. Thank you for asking!
Mousse was great but ingredients for whipped cream said “white sugar”. I brought granulated sugar to make it and after whipping forever w no success, googled other recipes and realized it was CONFECTIONERS sugar. “White sugar” is really not a familiar baking term. Had to start over.
I’m sorry, Nancy. I will change this on the recipe. However, I have made whipped cream with both granulated and confectioner’s sugar as a sweetener and have found both work just fine. The key is to whip the cream first and then add the sugar once it has thickened.
Many years ago, we enjoyed a pumpkin mousse dessert at a well known venue in West Jordan, Utah, and everyone loved it; so much so that I asked for the recipe…Wouldn’t you know, they refused.
This is it!! Years of trying recipes, and here it is.
Thank you SO much for sharing!
So glad you found it!!
Can you make the cheesecake portion the day before and add the whipped cream the next day? I’m thinking it might not mix easily that way. Just trying to get anything possible done ahead of time!
Yes, that should be fine. A lot of times cheesecake-type dishes taste better the next day anyway. Just be sure you have it well covered so it doesn’t develop a film over the top.
Is this firm enough to pipe? I’m looking for a mousse to pipe into shallow dishes and sprinkle with cookie crumbs, etc.
I’m not sure it will hold its shape well enough to pipe. You may need to add heavy whipping cream to the pumpkin mixture and whip it in order to pipe, but I haven’t done it this way so I can’t say for sure. The whipping cream should be able to pipe if whipped long enough. Hope this helps!
This recipe is delicious and easy to make. My family loves it!