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!
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.
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.
- Add the pumpkin purée, sweetened condensed milk, and pumpkin pie spice to the heavy whipping cream. Beat until the mixture is smooth.
- 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.
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:
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.
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.
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.
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.
More Mousse Recipes:
Pumpkin 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
- 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
– 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
Where can I purchase the chocolate cups you used?
Hi, Gini. I bought these at Walmart, at baking isle.
Is that the mold you bought or the chocolate cups?
Hi, Dawn. I used store-bought chocolate cups.
Hi Shinee,
Can this recipe be doubled?
Yep, you can easily double the recipe, Lana.
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!
Sounds like a great plan, Lana. Hope you all have a great Thanksgiving!
Hello!
Can you tell me what you sprinkled on top in your photos? Nutmeg, perhaps 😉 ?
Thank you!!
Hi, RT. It’s pumpkin spice. 🙂
Hi there, your recipes look delicious. Thank you for sharing! Will be trying some soon.
Yay, Rhoda. So glad you liked the recipe. Let me know how you like it if you try it. Thanks!
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.
Hi, Kara. That would one amazing pie! Please report back how it turns out and send me a picture too. 🙂
How many chocolate cups does this recipe make?
Hi, Colleen. I’d say about 24 little cups, and you may get a little leftover mousse that you could use for your coffee.