This luscious pumpkin mousse tastes like pumpkin pie. It's a dessert the whole family will love. No pie crust to deal with, just a light fluffy mousse. Add this recipe to your Thanksgiving dessert lineup and skip the pastry crust and carbs. Make it ahead and be ready to conquer a sweet tooth for the holiday season.
I’ve made this creamy pumpkin mousse many times to the delight of family, guests and catering clients alike. The best thing is it can be made a day ahead. Getting something done and off your checklist in advance is always welcome. Canned pumpkin puree makes this recipe easy.
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Why You'll Like This Recipe
- Perfect for fall desserts and Thanksgiving dinner.
- Easy to make ahead and no pie crust to roll out.
- Low-carb pumpkin dessert compared to a traditional pumpkin pie.
- Light and airy dessert.
- A no bake dessert option.
- Simple ingredients.
Love pumpkin? Toasted pumpkin seeds are easy to make in minutes and a great add to salads and soups for garnish. They are addictive!
Recipe Ingredients
The lightness and flavor of this pumpkin mousse is a nice alternative to traditional pumpkin pie. What's not in the recipe? There's no cream cheese, so it's lighter in texture, and no pudding mix. This recipe is made from scratch.
- 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 (Cool Whip, ick seriously?). Homemade whipped cream is the best.
- Vanilla: Get good vanilla extract or vanilla paste. Here is my favorite vanilla.
Please see the recipe card for measurements.
For another fun recipe using pumpkin, try these pumpkin biscotti with a white chocolate drizzle.
Chef's Note: Non-dairy alternatives to dairy whipped cream. I have not tested this recipe with coconut cream or plant-based heavy cream alternatives to make it dairy free. It could work, as long as the whipped result is stiff like dairy whipped cream. I originally developed this recipe with a dairy-free product no longer on the market.
Substitutions and Variations
- Use a pre-made pumpkin pie spice blend.
- For a fun garnish, use crushed gingersnap cookies or graham crackers on top, or use them in the bottom of the glass first and pipe or spoon the creamy pumpkin mousse on top.
- If you're going to double the recipe for a crowd, use a stand mixer with a whisk attachment. It's easier and faster.
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.
Recipe Instructions
Here's is how to make pumpkin mousse.
Chef's Tip: How to set up a water bath or double boiler. Add several inches of cold water to a large pot or pan. Place a glass or steel bowl on top of the pan. The size should fit on top of the pan but also a little inside. Do not allow the water to touch the bottom of the bowl. This is a gentle way of cooking things like egg yolks without scrambling them.
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Idea! 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
- Add a large plain or star tip to an 18" piping bag.
- Stand the bag up in a tall container like a blender container for support.
- Fold the top of the bag down a few inches like a collar. Spoon the pumpkin mousse into the bag.
- Gently twist the top and secure with a rubber band. Refrigerate until serving.
When you are ready for dessert, slice off the tip of the piping bag to expose the tip, twist the top of the bag to squeeze the contents down into the tip and pipe. Being right-handed, I twist and gently squeeze with my right hand and guide the bag with my left.
Serving Suggestions
Serve pumpkin mousse in a variety of ways.
- Pipe it into glasses or simply spoon into your choice of vessel. Stemmed glasses make it feel fancier or simple glasses work too (like in my photos).
- Pipe it into pastry puffs or cream puffs.
- Use a piping bag to hold the pumpkin mousse, makes it fast to get dessert ready. Pipe at serving time or pipe it ahead of time, cover the dishes, then serve.
Optional Garnishes
- A little extra whipped cream.
- A sprinkle of cinnamon or nutmeg.
- Crushed amaretti cookies or ginger cookies.
- A drizzle of maple syrup (regular or keto).
- Zested white chocolate (what's in the photos).
If you want to get fancier, make it into a pumpkin mousse trifle by layering into glasses with the crushed cookies, like a parfait.
If you like a parfait, here is a yogurt and berry breakfast parfait good year round.
Chef's Tip: Piping mousse and other soft fillings. Creamy dessert fillings are easy to store and transport in a disposable piping bag. I use a star piping tip in the size of #823 – #869. These are larger tips than what you usually find at local stores. Purchase them at a restaurant supply, pastry supply, or on the web for a few dollars. Disposable 18" piping bags are available online or cooking supply stores. I use them not only for piping mousse, but deviled egg filling and even fancy mashed potatoes.
Recipe FAQs
Pumpkin pie and pumpkin mousse share a similar flavor profile. Pumpkin mousse is light, airy, and a no-bake recipe, while pumpkin pie is baked in a crust and is more dense in texture than mousse.
Pumpkin mousse can be made a day ahead of time. Store it in a large airtight container and scoop or spoon it into glasses to serve. Another option is to scrape pumpkin mousse into a disposable 18" piping bag fitted with either a star or plain tip. Secure the top with a rubber band and refrigerate until serving time. To serve, snip the end of the plastic bag off and pipe into serving glasses or cups.
Warm fall spices such as cinnamon, nutmeg, allspice, ginger, star anise, ground clove, and cardamom are typical to flavor pumpkin mousse. Use your favorites, or buy a pumpkin spice blend at the store or a spices boutique.
More Delicious Pumpkin Recipes
Looking for more pumpkin recipes? Try some of these delicious ideas.
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📖 Recipe
Pumpkin Mousse Dessert Recipe
Equipment
- 18" disposable piping bag optional
Ingredients
- 1 ½ teaspoons unflavored gelatin less than 1 envelope
- 1 ½ tablespoons cold water
- 3 large egg yolks
- ¾ cup granulated sugar or powdered monk fruit to reduce carbs and sugar.
- 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 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
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, then set the bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F. 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.Note: This mousse is equally as good made fresh if you have not had time to make it ahead, but will pipe easier after sitting in the fridge for a few hours.
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.
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