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
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