5-Ingredient Pumpkin Mousse

5 from 1 vote

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This seriously easy pumpkin mousse recipe is perfect for when you’re craving pumpkin pie but short on time. In just 10 minutes, you can whip up this simple and elegant no-bake recipe using only 5 ingredients, with no extended chilling time needed!

Why you’ll love this recipe:

I love this incredibly tasty 5-ingredient pumpkin mousse. It takes mere minutes to make!

  • Quick – You can’t use the “lack of time” excuse when your recipe has minimal ingredients and zero prep time. Plus, you can prepare it an entire day in advance!
  • Flavor – This pumpkin mousse recipe is just sweet enough and full of warm flavor that’s oh-so-pumpkin-y. 
  • Texture – Somehow, pumpkin mouse is light, airy, creamy, and smooth all at the same time! 

I like to serve pumpkin mousse in mini chocolate cups, but you could skip the chocolate cup and just eat it by the spoonful if you want! Either way, this recipe must make its way onto your holiday menu!

A hand holding a mug of pumpkin coffee next to chocolate cups filled with pumpkin mousse.

Key Ingredient Notes:

I know I’ve been saying this is a 5-ingredient recipe, but it actually requires just four main ingredients, as the mini chocolate cups are optional! 

  • Heavy whipping cream – Use cold heavy whipping cream with at least 36% milkfat content. Half-and-half or whole milk do not work as substitutes in this recipe.
  • Pure pumpkin purée – Make sure to use pumpkin purée and not pumpkin pie filling! Pure 100% pumpkin purée won’t contain any added spices or sweeteners found in pumpkin pie filling. 
  • Sweetened condensed milk – This is my secret ingredient for ultra-creamy desserts. Be sure to use sweetened condensed milk, not plain, evaporated milk, because condensed milk is the only sweetener in this recipe. 
  • Pumpkin pie spice – Usually a blend of cinnamon, ginger, nutmeg, allspice, and cloves. Feel free to make your own homemade blend or use a store-bought brand.  
  • Mini chocolate cups – I use these to serve pumpkin mousse. You can never have too much chocolate right? If preferred, mini tart shells or small dessert glasses can also be used. 
Pumpkin pie spice, pumpkin puree, sweetened condensed milk, and heavy whipping cream.

How to make this pumpkin mousse recipe:

Before you get started, have a pastry bag fitted with a star tip handy. I like using Wilton 1M or Wilton 8M piping tips. 

  • Whip the heavy whipping cream in a mixing bowl, using the whisk attachment on your electric mixer until stiff peaks form. 
Two images showing the process of whipping cream for pumpkin mousse.
  • Add the pumpkin purée, sweetened condensed milk, and pumpkin pie spice to the heavy whipping cream. Beat until the mixture is smooth.  
Two images showing spices and pumpkin being added to whipped cream to make pumpkin mousse.
  • Transfer the mousse into your pastry bag fitted with a star tip. 
  • Fill the mini chocolate cups, tart shells, or mini dessert glasses with the pumpkin mousse and serve immediately! No chilling time is needed! 

Tips for Success:

  • Keep the heavy cream cold so that it’s easier for stiff peaks to form. Chilling your mixing bowl and beaters can help, too!
  • Whipping the heavy cream until hard peaks form is crucial. It will take a few minutes but don’t give up. This is a key step for no-chill mousse.  
  • Don’t overwhip the cream or it will curdle. Once stiff peaks form, STOP. If you keep going, you’ll end up with butter! 

Don’t let pumpkin mousse go to waste

Add leftover pumpkin mousse to your morning coffee for an easy pumpkin pie latte. The heavy whipping cream and pumpkin purée make your coffee impossibly smooth and dreamy.  

Two glass mugs full of coffee topped with pumpkin mousse.

Pumpkin Mousse Toppings:

While impressive all on their own, garnishes and toppings make pumpkin mousse an absolute show-stopper! 

  • Sprinkle on some chocolate shavings or mini chocolate chips. 
  • Add a drizzle of caramel sauce or butterscotch sauce
  • Crumbled gingersnap cookies or cinnamon graham crackers add the best texture! 
  • A dash of cinnamon or freshly grated nutmeg will really enhance the flavor. 

Make-Ahead Tips:

You can make this recipe up to 24 hours in advance, which is another major perk! 

  • Follow recipe steps one and two. Then, refrigerate the pumpkin mousse until you’re ready to serve it. 
  • Before serving, whisk the mixture on medium-high speed for one to two minutes, or until it’s nice and fluffy.
  • Complete steps three and four if desired. 

Storing Tips:

  • Store leftover pumpkin mousse in a glass, airtight container in the refrigerator.
  • It’s best to consume no-chill pumpkin mousse recipes within 24 hours.
  • Unfortunately, this pumpkin mousse recipe does not freeze well. Luckily, it’s easy enough to whip up fresh, even on your busiest days! 

Pumpkin Mousse FAQs:

What is pumpkin mousse made of?

I prefer to keep my pumpkin mousse recipe uncomplicated, using just heavy cream, pumpkin purée, condensed milk, and pumpkin pie spice. More complex pumpkin mousse recipes call for cream cheese, sugar, instant pudding mix, mascarpone cheese, or gelatin. 

What are the two types of mousse?

Mousse recipes can be sweet or savory. Sweet mousse, or dessert mousse, can be eaten on its own or used as a filling in pies, cakes, and pastries, like my chocolate roll with raspberry mousse filling. Savory mousse is usually made with seafood or vegetables and served as an appetizer.  

Is mousse whipped?

Heavy whipping cream and egg whites must be whipped at a high speed to get the light and airy texture mousse is known for. For the best results, use an electric hand mixer or a stand mixer.

How do you stabilize mousse?

Add gelatin as a stabilizer to mousse that needs to hold its shape and texture for a few days.  Gelatin is often added to mousse recipes that require chilling because it sets when cooled.

Pumpkin mousse in chocolate cups.
5 from 1 vote

Pumpkin Mousse

This seriously easy pumpkin mousse recipe is perfect for when you’re craving pumpkin pie but short on time. In just 10 minutes, you can whip up this simple and elegant no-bake recipe using only 5 ingredients, with no extended chilling time needed!
Prep: 10 minutes
Total: 10 minutes
Servings: 36 servings
Yields: 3.5 cups mousse

Ingredients

  • 1 cup (240 ml) heavy whipping cream cold Note 1
  • 2/3 cup (150 g) pure pumpkin puree Note 2
  • 1/3 cup (80 ml) sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 36 mini chocolate cups, mini tart shells, small dessert glasses optional for serving

Equipment

  • 1 mixing bowl fitted with a whisk attachment
  • 1 pastry bag with star tip

Instructions 

  • In a mixing bowl with a whisk attachment, whip the heavy whipping cream until hard peaks form.
    1 cup heavy whipping cream
  • Add pumpkin puree, sweetened condensed milk and pumpkin pie spice and beat until nice and smooth.
    2/3 cup pure pumpkin puree, 1/3 cup sweetened condensed milk, 1 teaspoon pumpkin pie spice
  • Transfer the mousse into a pastry bag with star tip (I like using Wilton 1M or Wilton 8M piping tips).
  • Fill the mini chocolate cups, or tart shells, or mini dessert glasses with the pumpkin mousse and serve. (Alternatively, you can add this pumpkin mousse to your coffee. It’s amazing!!)
    36 mini chocolate cups, mini tart shells, small dessert glasses

Tips & Notes

Note 1: Be sure to use heavy whipping cream with at least 36% of milkfat content. Half-and-half won’t work for this recipe.
Note 2: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. They’re not the same thing.
Make-Ahead Tip: You can make this pumpkin mousse 12-24 hours in advance. Follow the steps 1-2, and then refrigerate until ready to serve. Before serving, whisk the mixture on medium-high speed for 1-2 minutes, or until it’s nice and fluffy, and continue with step 3.
Storing Tips: 
– Store leftover pumpkin mousse in a glass, airtight container in the refrigerator.
– It’s best to consume no-chill pumpkin mousse recipes within 24 hours.
– Unfortunately, this pumpkin mousse recipe does not freeze well.

Nutrition

Servings: 1 serving
Calories: 133kcal
Carbohydrates: 11g
Protein: 2g
Fat: 9g
Sugar: 3g
Sodium: 66mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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16 Comments

      1. Excellent! I’ve been asked to bring dessert for Thanksgiving and will make this delicious Pumpkin Mousse in parfait cups sprinkled with ginger snaps 🙂
        Thank you for the quick reply…and Happy Thanksgiving!

  1. Sounds just like a pie filling that a friend explained to me as the best filling he ever had. He ate all a friends pie. He asked fir this pie instead of a cake. Will tweak this time to make it a Birthday treat. Will submit a pic.He will be thrilled! Thanks fir thus perfect recupe.

    1. Hi, Colleen. I’d say about 24 little cups, and you may get a little leftover mousse that you could use for your coffee.