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–+ servings
Three glasses of pumpkin mousse topped with whipped cream and mini chocolate chips.
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4.99 from 81 votes

Pumpkin Mousse

This Pumpkin Mousse tastes like a light and fluffy pumpkin cheesecake in a cup. Made with pumpkin puree, cream cheese, warm pumpkin spice, and homemade whipped cream, it's an easy no-bake fall dessert that comes together in about 15 minutes.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Mousse Cups, Pumpkin
Servings: 4
Calories: 646kcal
Author: Emily Walker

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.
    Glass mixing bowl of whipped cream cheese and pumpkin pie spice with electric beaters.
  • Add the pumpkin puree and mix until combined.
    Glass mixing bowl of chipped cream cheese, pumpkin pie spice and pure pumpkin with electric beaters.
  • In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form.
    Glass mixing bowl with whipped cream and whisk attachment on the side.
  • Fold together about 3/4 of the whipped topping with the pumpkin cheesecake mixture until completely mixed in.
    Glass bowl of pumpkin mousse base combining with whipping cream.
  • Spoon the mousse into individual cups.
    Spooning pumpkin mousse into glasses.
  • Use the remaining 1/4 of the whipped topping to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans.
    Whipped cream pipped onto glasses of pumpkin mousse topped with cinnamon.

Video

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

Calories: 646kcal | Carbohydrates: 83g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 249mg | Potassium: 327mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1764IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 1mg