A light and velvety holiday crowd-pleaser

Looking for the ultimate stress-free holiday treat? This Pumpkin Mousse is the perfect answer for busy hosts craving a sophisticated, seasonal dessert without the oven space anxiety. Combining creamy whipped textures with warm autumn spices, this no-bake delight captures all the classic flavors of pumpkin pie in a light, airy cup. It is the ideal make-ahead solution for Thanksgiving, allowing you to breeze through your meal prep while guaranteeing a decadent finish that guests will love. Get ready to fall in love with this easy, gluten-free, and elegant fall dessert! 🎃

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus 2 hours chilling)
Servings: 6 portions

📝 Ingredients List

1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 ½ tsp pumpkin pie spice
1/4 tsp ground cinnamon
Optional: Gingersnap cookie crumbles for topping

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large mixing bowl
Electric hand mixer or stand mixer
Silicone spatula
Measuring cups and spoons
Serving glasses or ramekins

Step-by-Step Instructions

In a large chilled mixing bowl, pour in the heavy whipping cream. Beat on medium-high speed until soft peaks begin to form.
Gradually add the powdered sugar while continuing to whip until stiff, glossy peaks form. Be careful not to over-beat into butter! 🥣
In a separate smaller bowl, whisk together the pumpkin puree, pumpkin pie spice, vanilla, and cinnamon until smooth.
Gently fold the spiced pumpkin mixture into the whipped cream using your spatula. Use slow, sweeping motions to keep the mousse light and airy. ✨
Spoon the mixture into your serving glasses. Cover and refrigerate for at least 2 hours to allow the mousse to set firmly.
Before serving, top with extra cinnamon or cookie crumbles for an added crunch. Enjoy!

💡 Pro Tips Section

Storage: Keep refrigerated in an airtight container for up to 3 days. Since it contains dairy, do not leave it out at room temperature for more than 2 hours.
Substitutions: If you prefer a dairy-free version, swap the heavy cream for full-fat coconut cream (chilled overnight in the fridge).
Flavor Boost: Add a teaspoon of maple syrup to the pumpkin mixture for a deeper, earthier sweetness.

Variations

Chocolate Pumpkin: Drizzle dark chocolate ganache over the top of each serving.
Caramel Swirl: Layer the mousse with a bit of salted caramel sauce.

FAQ

Can I make this the day before? Absolutely! It sets even better when refrigerated overnight, making it the perfect Thanksgiving prep item.

Is this recipe gluten-free? Yes, the mousse itself is naturally gluten-free. Just ensure any cookie toppings added are certified gluten-free.

Pumpkin Mousse

Author: Samantha Jones
Total Time: 135
Yield: 6 portions 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This light and velvety pumpkin mousse is the ultimate stress-free holiday treat. Combining creamy whipped textures with warm autumn spices, this no-bake dessert captures the classic flavors of pumpkin pie in an elegant, airy cup. Perfect for Thanksgiving, this gluten-free delight is a crowd-pleaser that allows you to breeze through meal prep while guaranteeing a decadent, sophisticated finish that guests will love.

Ingredients

Scale

1 can (15 oz) pure pumpkin puree
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
Optional: Gingersnap cookie crumbles for topping

Instructions

In a large chilled mixing bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
Gradually add the powdered sugar and continue whipping until stiff, glossy peaks form.
In a separate small bowl, whisk together the pumpkin puree, pumpkin pie spice, vanilla, and cinnamon until smooth.
Gently fold the pumpkin mixture into the whipped cream using a spatula with slow, sweeping motions.
Spoon the mousse into serving glasses.
Refrigerate for at least 2 hours to set.
Top with cinnamon or cookie crumbles before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours. For a dairy-free version, use chilled full-fat coconut cream. Add a teaspoon of maple syrup for extra sweetness.

Prep Time: 15
Category: Recipes
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 165
Sugar: 18g
Sodium: 15mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg

Pumpkin Mousse – Easy No Bake Thanksgiving Dessert