Skip the crust, keep the flavor. This easy pumpkin mousse is light, fluffy, and full of warm pumpkin spice - 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 many times for family, friends, and even catering clients - it's always a hit. The best part? You can make it a day ahead, so dessert is done and off your holiday checklist early. Using canned pumpkin purée keeps it simple without sacrificing flavor, and the texture is divine.
Jump to:
Why You'll Love Pumpkin Mousse
- Perfect for fall & Thanksgiving - all the pumpkin pie flavor without the crust.
- Light & airy texture - creamy, fluffy, and refreshing after a big meal.
- No-bake pumpkin mouse - quick to prepare, no oven needed, easy to chill ahead.
- Lighter than pie - fewer carbs, simple ingredients, same cozy flavor.
- Make it ahead - Make it a day ahead to save time.
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: Get the unflavored type.
- 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. Say no to that tub of fake food whipped topping! Homemade whipped cream is the best.
- Vanilla: Get good vanilla extract or vanilla paste.
Please see the recipe card for measurements.
Chef's Tip: Dairy-Free Pumpkin Mousse
When I first created this recipe, good non-dairy whipping options didn't exist. Now there are several! Coconut cream and plant-based heavy cream alternatives can both work, as long as they whip up stiff like dairy cream. The texture will be a little different, but you'll still get that light, fluffy mousse and wonderful flavor.
Substitutions and Variations
- Spices - Swap individual spices for a pre-made pumpkin pie spice blend.
- Gelatin - Use silver gelatin leaves (170 bloom strength) in place of powdered gelatin.
- Sweeteners - Replace sugar with monk fruit, stevia drops, or sugar-free maple syrup for a low-carb pumpkin mousse. Maple syrup or honey add natural sweetness.
- Fun garnishes - Sprinkle crushed gingersnaps or graham crackers on top, or layer them in the bottom of your serving glasses before adding the mousse.
If you prefer a crust, try this gluten-free pumpkin tart. It has a press-in cookie-type crust versus a roll out pastry crust. It's wonderful and easy to make.
How to Make Pumpkin Mousse
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.
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.
Chef's Tip: Piping makes serving cleaner, faster, and so much prettier than spooning mousse into glasses. I squeeze with my right hand and guide the bag with my left (I'm right-handed).
Serving Suggestions
Serve pumpkin mousse in a variety of ways.
- 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.
- Make-ahead ease - Use a piping bag to portion the mousse ahead of time. Cover and chill until serving for a stress-free dessert.
Optional Garnishes
- Whipped cream - A classic finishing touch.
- Warm spices - Sprinkle with cinnamon or nutmeg for extra pumpkin pie flavor.
- Cookie crunch - Crushed amaretti, gingersnaps, or graham crackers add texture.
- Sweet drizzle - A ribbon of maple syrup (regular or sugar-free) makes it decadent.
- White chocolate - Finely grated or zested white chocolate adds a pretty, elegant finish (like in the photos).
- Parfait-style - If you want to get fancier, make it into a pumpkin mousse trifle by layering into glasses with the crushed cookies.
If you like a parfait, here is a yogurt and berry breakfast parfait good year round.
Chef's Tip: Piping Mousse (and More)
Disposable piping bags make storing and serving soft fillings a breeze. I recommend an 18" bag fitted with a large star tip (#823-#869). These are bigger than the ones you usually find in stores, but easy to order online or from a restaurant/pastry supply. I use them for mousse, the best deviled eggs, and even fancy mashed potatoes. Once you try it, you'll never go back to spooning.
Recipe FAQs
Not quite. Pumpkin mousse has the same cozy flavor but a lighter, airy texture and no crust. Pumpkin pie is baked and more dense, while mousse is a no-bake dessert that's refreshing after a big meal.
Yes! In fact, it's better when chilled. 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.
⭐️Did you Make This Recipe?
If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Pumpkin Mousse Dessert Recipe
Equipment
- 18" disposable piping bag optional
- Large star or plain tip for piping bag optional for piping
Ingredients
- 1 ½ teaspoons unflavored gelatin or 1 ½ - 2 silver leaf gelatin 170 bloom
- 1 ½ tablespoons cold water
- 3 large egg yolks
- ¾ cup granulated sugar or powdered monk fruit, or half and half.
- 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
Instructions
Cook Pumpkin Base
- In a medium metal bowl sprinkle gelatin over cold water to soften for 1 minute. Whisk in egg yolks and sugar until smooth. Set the bowl over a saucepan of simmering water (water bath). Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F, about 5 minutes. Tilt bowl to facilitate easier measuring of the temperature.
Cool Pumpkin Base
- Remove the bowl from pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 5 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 very 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
- To serve spoon or pipe mousse into stemmed glasses or small jars. To do ahead of time, make it a few hours ahead, cover glasses with plastic film and chill. It will firm up a bit as it chills. until firmed up, about 3 hours, and up to 1 day. Before serving, garnish if desired.
Optional Piping Directions
- Transfer mousse to a large disposable pastry bag fitted with a large star tip (see below) and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
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