Skip the crust, keep the flavor. This easy pumpkin mousse is light, fluffy, and full of warm pumpkin spices-like pumpkin pie in a glass. With no baking required, it's the perfect make-ahead dessert for Thanksgiving or any fall gathering.
I've made this creamy pumpkin mousse countless times for family, friends, and even catering clients, and it's always a hit. The best part? You can make it a day ahead, checking dessert off your holiday to-do list early. Canned pumpkin purée keeps it simple without sacrificing flavor, and the texture is wonderfully light and creamy.
Pumpkin Mousse Recipe Snapshot
- Perfect for fall and Thanksgiving - All the cozy pumpkin pie flavor without the crust.
- Light, airy texture - Creamy and fluffy, a lovely finish to a big holiday meal.
- No baking required - A few simple steps, then the refrigerator does the rest.
- Make-ahead convenience - Prepare a day ahead so dessert is done.
Love pumpkin? Toasted pumpkin seeds are easy to make in minutes and a great add to salads and soups for garnish. They are addictive!
Ingredients You'll Need
The light, fluffy pumpkin mousse makes a refreshing alternative to pumpkin pie. And unlike many recipes, there's no cream cheese or boxed pudding mix here - just simple, from-scratch ingredients for pure flavor.
- Gelatin - Buy unflavored powdered gelatin or use silver level gelatin leaves (170 bloom strength) in place of the powdered gelatin.
- Eggs - You only need the egg yolks. Save the egg whites for other recipes.
- Sweetener - Sugar or monk fruit for low carb and special diets.
- Pumpkin - Read the label and buy plain pumpkin puree, not pumpkin pie filling.
- Spices - Cinnamon, ginger, nutmeg, and ground clove.
- Cream - Heavy cream or heavy whipping cream: they are the same.
- Vanilla - Get good vanilla extract or vanilla paste.
Please see the recipe card for measurements.
Chef's Tip: Both powdered and leaf gelatin work for this mousse. I prefer silver gelatin sheets, but unflavored powdered gelatin works just as well. The recipe as written makes a soft, spoonable mousse. For a firmer mousse that holds its shape when piped, increase the gelatin slightly (see recipe card). The goal is enough structure for beautiful piping while keeping the mousse light, creamy, and delicate.
Substitutions and Variations
- Spices - Substitute a pumpkin pie spice blend for the individual spices.
- Sweeteners - Replace granulated sugar with a suitable granulated monk fruit/allulose blend.
- Fun garnishes - Sprinkle crushed gluten-free gingersnaps over the mousse, or layer the crumbs in the bottom of dessert glasses before filling. A fine grating of white chocolate is nice too.
Chef's Tip: Setting Up a Double Boiler
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof glass or stainless-steel bowl on top, making sure it fits snugly but doesn't touch the water. This gentle, indirect heat is perfect for cooking egg yolks (or melting chocolate) without scrambling or scorching.
How to Make Pumpkin Mousse
If you like pumpkin, try this creamy polenta with pumpkin. It might sound like a crazy combination but it is terrific. Top with poached eggs for breakfast or browned sausage for dinner. Leftovers re-heat beautifully.
How to Pipe Pumpkin Mousse
- Fit an 18" piping bag with a large plain or star tip.
- Stand the bag in a tall container (like a blender container or vase) for support.
- Fold the top of the bag down a few inches to make a collar. Spoon the pumpkin mousse into the bag.
- Twist the top closed and secure with a rubber band. Refrigerate until ready to serve.
- When serving, snip off the tip of the bag to expose the piping tip. Hold the bag with your dominant hand (I twist with my right), apply gentle pressure, and pipe the mousse into glasses or bowls. Garnish if you please.
Chef's Tip: Piping Mousse (and More)
Disposable piping bags make storing and serving soft fillings a breeze. I recommend an 18-inch bag fitted with a large star tip (#823-#869). These larger tips are easy to find online or at restaurant and pastry supply stores. I use them for mousse, deviled eggs, and even fancy mashed potatoes. Piping makes serving neat, easy, and beautiful.
Serving Suggestions
- In glasses - Pipe or spoon the mousse into stemmed glasses for a more elegant look, or use simple tumblers for a casual presentation.
- In pastry shells - Fill cream puffs or mini pastry shells with pumpkin mousse for a fun bite-size dessert.
Optional Garnishes
- Whipped cream - Add a small dollop for a pretty finishing touch.
- Warm spices - Dust lightly with cinnamon or freshly grated nutmeg.
- Cookie crunch - Sprinkle with crushed gluten-free gingersnaps or amaretti cookies for a little texture.
- White chocolate - Finely grate white chocolate over the mousse for an elegant finish, as shown in the photos.
If you like a parfait, here is a yogurt and berry breakfast parfait good year round.
Recipe FAQs
Not quite. Pumpkin mousse has all the warm, cozy flavors of pumpkin pie, but with a light, airy texture and no crust. Unlike baked pumpkin pie, this creamy, no-bake dessert is a lovely lighter finish to a holiday meal.
Yes! Make it a day ahead and store in an airtight container or a disposable piping bag fitted with a large tip. Refrigerate until serving, then pipe or spoon into glasses.
Classic fall spices like cinnamon, nutmeg, ginger, and clove work beautifully. You can also add cardamom or star anise for depth, or simply use pumpkin pie spice blend for convenience.
More Delicious Pumpkin Recipes
Looking for more pumpkin recipes? Try some of these delicious ideas.
If You Make Pumpkin Mousse
Please leave me a comment and let me know how you served it. I love hearing from you and your comments help other readers as well. Thank you!
📖 Recipe
Pumpkin Mousse
Equipment
- 18" disposable piping bag optional
- Large star or plain tip for piping bag optional for piping
Ingredients
- 1 ½-2 teaspoons unflavored gelatin (such as Knox) or 2 - 2 ½ silver leaf gelatin 170 bloom, notes below
- 1 ½ tablespoons cold water
- 3 large egg yolks
- ¾ cup granulated sugar or powdered monk fruit/allulose blend
- 1 15 ounce can pumpkin puree not pumpkin pie filling
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 ½-2 teaspoons vanilla extract
- 1 ½ cups heavy whipping cream very cold, well chilled
Optional Garnishes
- a little extra whipped cream
- a sprinkle of cinnamon or nutmeg
- crushed amaretti or ginger cookies
- a cinnamon stick
- shaved or zested white chocolate
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Instructions
Bloom the gelatin
- For powdered gelatin, sprinkle over 1½ tablespoons cold water in a medium bowl. Let stand for 1 minute to soften.For leaf gelatin, cut the sheets into small pieces and soak in a bowl of cold water for 5–10 minutes until softened. Squeeze out the excess water and transfer the softened gelatin to the mixing bowl before proceeding with the recipe.
Cook Pumpkin Base
- Combine the egg yolks and sugar in the same bowl with the softened gelatin. Whisk until smooth. The mixture will be sticky at first but will blend with continued whisking.Set the bowl over a saucepan with a few inches of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, whisking constantly, until the mixture reaches 165°F on a digital thermometer, about 5 minutes. Tilt the bowl slightly for easier temperature measurement when inserting the thermometer.
Cool Pumpkin Base
- Remove the bowl from the pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 3 minutes. Mixture will be sticky. Beat in pumpkin, spices, and vanilla. Cover pumpkin base and chill in the refrigerator until thickened and cool, about 1 hour. Note: you can do this step the day ahead. The base will firm up, so whisk it by hand to loosen it up, then add to whipped cream.
Whip Cream, Finish Mousse
- In a large stainless steel bowl with clean beaters, beat cold cream until it holds stiff peaks. To finish mousse, gently fold into pumpkin mixture by hand or quickly beat it in with the mixer.
To Serve
- Spoon or pipe the mousse into stemmed glasses, ramekins, or small dessert dishes. Cover and refrigerate for at least 3 hours or overnight to chill. Garnish just before serving.Alternatively, refrigerate the mousse in a covered container or piping bag, then portion into dessert glasses when ready to serve.
Notes
Nutrition
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Carol says
Followup question: Assuming I need to quadruple this recipe in order to get 18 cups of final product, do you think that's a good idea or should I make 4 separate batches?
Carol
Sally says
You might be able to handle a double batch (as I have done that for larger parties) but not a quadruple batch. That's a lot at once for a home kitchen and standard size appliances. Thinking you will for sure need to use a standing mixer with a whisk attachment. You will get better consistency with two double batches. You will really need those disposable piping bags (and tips) to store, then execute to fill your phyllo cups. And the mousse can be made a day or even two ahead, stored in the bags with tips in place, ready to go, then fill your phyllo cups. It's good to make it ahead, because it sets up nicely under refrigeration. Can't wait to hear how it comes out. Any other questions, please email me!
Carol says
Thanks again, Sally. Good to know I can make the mousse ahead. Once I looked at the quantity of ingredients, I decided that a quad recipe was just asking for trouble. Glad you confirmed it. I have a standing mixer with a whisk attachment, so I'm good there.
However... I just took a closer look at the Wilton decorator tube thing I bought months ago. Nice bunch of tips... but... the cylinder only holds about a cup, so I need to hunt down some bags so I'm not endlessly filling the Wilton cylinder.
Thanks again for your help and encouragement... I'll definitely tell you how it all turned out!
Carol says
GREAT recipe! Thanks. I'm planning to pipe this into 36 phyllo cups that I'll make in a cupcake pan. Question: Do you have any idea how many cups your recipe makes?
Thanks!
Carol
Sally says
Hi Carol. Oohhh, I wish I had that note. It is a generous serving for 6, so depending on the appetites of your guests you may be able to get 8 out of the recipe, especially after a Thanksgiving dinner. Another thought. When you do your phyllo cups, try adding warm spices like cinnamon and nutmeg to flavor the phyllo cups. You will have to report back how they came out!
Carol says
Oh, great idea to flavor the phyllo cups! Maybe a tiny bit of sugar, too?
Here's the "how to" I'm following for the phyllo cups: http://www.fifteenspatulas.com/homemade-phyllo-cups/
Originally, I was going to make baked phyllo cannollis, then decided that all it would take for is one person to pick up a cannolli, bite into it, and the pumpkin mousse would go shooting out the other end... splat! No good could come of that. LOL
Madonna says
Oops, I meant evaporated milk. I don't mean to sound so pedant, but I seem to need more instructions than the norm. As I said before I love your site and I in no way mean anything critical with all my questions. Everything I have made from your site has been excellent. Your family is very lucky, and now so am I.
Sally says
You're not being critical at all. You are being inquisitive and that's good. I'm always happy to help. Half and half should work fine as a sub for evap milk. Glad the recipes are working for you!
Madonna says
I think I will be having two different meals that I will have to bring dessert. I think this is my Thanksgiving dessert. Your instruction said chill mousse, uncovered, until firmed up a bit, about 3 hours, and up to 1 day (loosely cover after 3 hours). What is the purpose of leaving it uncovered? Does it not form a skin on top?
Also for pies I notice that a lot of recipes for pumpkin pie use a can of condensed milk. Can I use half and half with the same result? Although I will use canned pumpkin, I try to limit any canned ingredients.
Sally says
Hi Madonna - This is my favorite pumpkin dessert! When I recommend chilling uncovered after you have piped or spooned into the serving containers (glasses, cups, white chocolate shells, etc) it's just so you don't mess up the look. Its ok for a few hours uncovered...or you can cover it loosely with plastic film. I'll make a note in the post with a better explanation. Thanks much for asking. You are a good detail person! I am also going to test this recipe this week with a product called Healthy Top, which is a vegan replacement for whipped cream. Lower in fat and calories.
When it comes to baking a pumpkin pie and altering ingredients, that's hard to say Here is a recipe for a replacement I've been wanting to try.
http://www.cooks.com/rec/view/0,183,151170-244199,00.html