5-Ingredient Pumpkin Mousse, +Video
Are you craving pumpkin pie, but short on time? Then you’ll love this simple pumpkin mousse that tastes just like pumpkin pie. Super easy to make, yet so elegant to serve!
This time last year, I had made and eaten like 5 of this pumpkin mousse pie! The craving was serious, you guys. And I blamed it all on pregnancy, of course.
…but this year, it’s different. I have yet to bake my first pumpkin pie of the season. Not because I suddenly don’t like it or anything. I simply don’t have time.
You see, now that my little munchkin is out in the world, there’s just not enough hours in a day. BUT craving is still there, and you just have to find an easier way to it!
So if you’re short on time, listen closely! You can fix your pumpkin pie craving in mere minutes with just 5 ingredients (…actually you really need 4, just forget about the chocolate cups and grab a spoon!!) And we’re not compromising on flavor and texture!! Light and airy, creamy and smooth, and oh-so-pumpkin-y!!
I also loved it in my morning coffee! Pumpkin pie latte, anyone?
What makes this recipe so special?
Unlike traditional mousse recipes, this pumpkin mousse recipe doesn’t require extended chilling. (Zero chilling, to be exact!) The key here is to whip the heavy cream until hard peaks form.
Another perk of this recipe: you can make this pumpkin mousse in advance for a party!! Like a whole day in advance! I can totally see it on my Thanksgiving menu, which is perfect after a heavy meal along with a cup of coffee. Yum!
See, how easy this was? No more excuses for lack of time!
Hope you’ll give this a try, and let me know if you do. As always, thanks so much for reading!
Yield: 3.5 cups
- 1 cup (240ml) heavy whipping cream, chilled
- 2/3 cup (150gr) pumpkin puree
- 1/3 cup (80ml) sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 24 mini chocolate cups (OR small dessert glasses)
- In a mixing bowl with whisk attachment, whip the heavy whipping cream until hard peaks form.
- Add pumpkin puree, sweetened condensed milk and pumpkin pie spice and beat until nice and smooth.
- Transfer the mousse into a pastry bag with star tip (I used Wilton 1M).
- Fill the mini chocolate cups with about 2 tablespoons of mousse and serve. Or you can serve the mousse in small dessert glasses. (You can also use leftover pumpkin mousse in your coffee! It's amazing!!)
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
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