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!
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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!
Pumpkin Mousse
Ingredients
- 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
Instructions
- 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!!)
Tips & Notes:
Nutrition Facts:
Gini says
Where can I purchase the chocolate cups you used?
Shinee says
Hi, Gini. I bought these at Walmart, at baking isle.
Lana says
Hi Shinee,
Can this recipe be doubled?
Shinee says
Yep, you can easily double the recipe, Lana.
Lana says
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!
Shinee says
Sounds like a great plan, Lana. Hope you all have a great Thanksgiving!
RT says
Hello!
Can you tell me what you sprinkled on top in your photos? Nutmeg, perhaps 😉 ?
Thank you!!
Shinee says
Hi, RT. It’s pumpkin spice. 🙂
Rhoda Edwards says
Hi there, your recipes look delicious. Thank you for sharing! Will be trying some soon.
Shinee says
Yay, Rhoda. So glad you liked the recipe. Let me know how you like it if you try it. Thanks!
Kara says
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.
Shinee says
Hi, Kara. That would one amazing pie! Please report back how it turns out and send me a picture too. 🙂
Colleen Rimlinger says
How many chocolate cups does this recipe make?
Shinee says
Hi, Colleen. I’d say about 24 little cups, and you may get a little leftover mousse that you could use for your coffee.