Pumpkin Mousse (Easy & Creamy No-Bake Dessert)

Name: Pumpkin Mousse
Prep time: 15 min
Total time: 255 min
Ingredients: 1 cup cold heavy cream; 5 ounces cream cheese; 1/2 cup pure pumpkin purée; 4 tbsp granulated sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/4 cup chopped pecans; 1 cup cold heavy cream; 1 tsp vanilla extract; 1 tsp pumpkin pie spice

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This pumpkin mousse is creamy, fluffy, warmly spiced, and surprisingly easy to make. With pumpkin purée, cream cheese, and whipped cream folded together, it’s basically pumpkin cheesecake’s lighter, fluffier cousin.

This is one of those fall desserts that looks a whole lot fancier than the effort that goes into it. The mousse is smooth and airy with plenty of pumpkin spice flavour, while the cream cheese gives it that rich, slightly tangy cheesecake vibe I love. A little whipped cream and a sprinkle of chopped pecans on top, and suddenly we’re serving dessert in cute little jars like we planned this whole thing days ago.

Best of all, this pumpkin mousse recipe is completely no-bake and easy to make ahead, which is always a win when dessert is involved. If pumpkin season has fully taken over your kitchen, keep the streak going with my pumpkin spice ice cream, pumpkin chocolate chip muffins, or this extra cozy pumpkin cream cheese bread.

4 jars of pumpkin mousse topped with pecans and whipped cream.

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✳︎ Why You’ll Love This Pumpkin Mousse

Creamy, fluffy, cheesecake-y goodness. Whipped cream keeps the mousse light while softened cream cheese gives it a rich, velvety finish.
Just 6 main ingredients. Nothing complicated here. A handful of fall favourites come together to make one seriously good dessert.
No oven required. Mix, fold, chill, and let the fridge take it from there.
Perfect for making ahead. The mousse needs time to chill and set, so you can get dessert out of the way well before you’re ready to serve it.
Easy to dress up or keep casual. Layer it with pumpkin spiced whipped cream and pecans for the full presentation, or grab a bowl and a spoon and call it a day.

Ingredients for Pumpkin Mousse

ingredients for recipe for pumpkin mousse - pumpkin puree, heavy cream, cream cheese, vanilla extract, pumpkin spice, sweetener

You only need six main ingredients to make this pumpkin mousse, plus chopped pecans if you want a little crunch on top.

Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavour and sweetness of the mousse. Canned pumpkin works perfectly here. Since you only need ½ cup for this recipe, you’ll probably have some left in the can. Here’s how to freeze leftover pumpkin puree so none of it goes to waste.
Cream Cheese: Make sure it’s softened to room temperature before mixing. This is key for a smooth, creamy mousse without those little cream cheese lumps. Full fat cream cheese will give you the richest texture.
Heavy Cream: Unlike the cream cheese, you want this nice and cold. Cold heavy cream whips up faster and holds its shape better, giving the mousse that light, fluffy texture.
Sweetener: Regular granulated sugar works perfectly here. To keep the pumpkin mousse keto-friendly or lower in carbs, use erythritol, monk fruit, or your favourite granulated sugar substitute instead.
Pumpkin Pie Spice: Brings all those warm cinnamon, ginger, nutmeg, clove, and allspice flavours to the mousse. I use my homemade pumpkin pie spice, but store bought works too.
Vanilla Extract: Rounds everything out and adds a little extra warmth and sweetness to the pumpkin and spices.
Chopped Pecans (optional): Sprinkle them over the top for a buttery crunch that works really well against the soft, creamy mousse. For even more flavour, use my toasted pecans and chop them before serving.

For the pumpkin-spiced whipped cream: You’ll need additional cold heavy cream, vanilla, and pumpkin pie spice. It’s optional, but especially good if you’re layering the mousse into jars for serving.

Find the full ingredient list and exact measurements in the recipe card below.

How to Make Pumpkin Mousse

The full step-by-step instructions are in the recipe card below, but these few details make all the difference when it comes to getting that smooth, light, fluffy texture.

Soften the cream cheese first. This is the big one. Let the cream cheese come to room temperature before mixing it with the pumpkin, sweetener, vanilla, and spices. Softened cream cheese blends smoothly into the pumpkin mixture instead of leaving little lumps behind.
Keep the heavy cream cold. While the cream cheese should be softened, the heavy cream should be straight-from-the-fridge cold. A chilled bowl and whisk help too, especially if your kitchen is warm.
Stop once you reach stiff peaks. Whip the heavy cream until the peaks stand up and hold their shape when you lift the whisk. Once you’re there, stop. Taking it too far can leave the cream grainy and eventually start turning it into butter.
Fold, don’t stir. Gently fold the pumpkin and cream cheese mixture into the whipped cream with a rubber spatula. You worked hard to whip all that air into the cream, so the goal is to keep as much of it there as possible.
Give it time to chill. Refrigerate the pumpkin mousse for at least 4 hours, or overnight, before serving. That chill time helps it firm up and gives you a much better texture, especially if you’re layering it into individual jars.

3 jars of pumpkin mousse topped with pecans and whipped cream, wooden spoon in each jar, pumpkins and chopped pecans in the front

Pumpkin Mousse Serving Ideas & Variations

This pumpkin cream cheese mousse is plenty good straight from the bowl, but a few finishing touches can make it feel extra special:

Layer it into jars: Alternate the mousse with pumpkin spiced whipped cream in small glasses or mason jars for easy individual desserts.
Add a little crunch: Finish each serving with chopped pecans, especially toasted ones, right before serving so they stay crisp.
Keep the garnish simple: A light dusting of pumpkin pie spice or cinnamon over the whipped cream is all you need for a pretty fall finish.
Lean into the cheesecake flavour: Add a sprinkle of crushed graham crackers for more of a pumpkin cheesecake mousse vibe. The cream cheese in the mousse already gives you that rich, slightly tangy flavour.
Skip the layers: Spoon the chilled mousse into dessert bowls, add a dollop of whipped cream, and dig in. Pretty jars are fun, but definitely not required.

Storage & Make-Ahead

Pumpkin mousse is a great make-ahead dessert. Since it needs at least 4 hours to chill and set, you can easily make the mousse the night before and let it hang out in the fridge until you’re ready to serve.

Store leftover mousse in an airtight container or covered individual jars in the refrigerator for up to 5 days. If you’re making the pumpkin spiced whipped cream too, I prefer to keep it separate and add it closer to serving for the best texture and presentation.

For a little crunch, wait to add the chopped pecans or other toppings until just before serving so they don’t soften in the fridge.

To freeze: Freeze the pumpkin mousse on its own in an airtight, freezer safe container for up to 2 months. Thaw it overnight in the refrigerator before serving. For the best results, make the whipped cream and add any toppings fresh.

4 jars of pumpkin mousse topped with pecans and whipped cream, chopped pecans in the front, wooden spoon in each jar

Pumpkin Mousse FAQs

Cold cream cheese is usually the culprit. Make sure the cream cheese is properly softened to room temperature before beating it with the pumpkin and other ingredients. This helps everything blend together smoothly before you fold in the whipped cream.

The whipped cream is what gives pumpkin mousse its light, airy texture. Whip it until stiff peaks form, then gently fold in the pumpkin mixture rather than stirring aggressively. Overmixing can knock out the air you’ve just whipped into the cream.

Absolutely. Regular granulated sugar can be used if you’re not making the mousse keto or low carb. If you are, stick with a granulated sugar substitute that works well in desserts.

Yes, and I actually recommend it. Pumpkin mousse recipe needs at least 4 hours in the refrigerator to chill and firm up, so making it the night before works especially well. Add whipped cream, pecans, and any other toppings closer to serving for the freshest finish.

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Pumpkin Mousse

Creamy, fluffy pumpkin mousse made with pumpkin purée, cream cheese, whipped cream, and warm pumpkin spice. An easy no-bake dessert with all the cozy flavour of pumpkin cheesecake!

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Prep Time 15

Total Time 4 15

Servings 5 servings

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Equipment

Ingredients

For the Pumpkin Mousse

1 cup cold heavy cream
5 ounces cream cheese (softened to room temperature)
½ cup pure pumpkin purée (not pumpkin pie filling)
4 tbsp granulated sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
¼ cup chopped pecans (optional, for serving)

For the Pumpkin Spiced Whipped Cream, Optional

1 cup cold heavy cream
1 tsp vanilla extract
1 tsp pumpkin pie spice

Instructions

Place the bowl and whisk attachment or beaters in the freezer for about 20 minutes.
Pour 1 cup of cold heavy cream into the chilled bowl. Beat on medium speed until stiff peaks form. Stop once the cream holds its shape to avoid overwhipping.
In a separate bowl, beat the softened cream cheese, pumpkin purée, sugar, vanilla, and pumpkin pie spice until completely smooth and creamy.
Add half of the pumpkin mixture to the whipped cream and gently fold with a rubber spatula. Add the remaining pumpkin mixture and continue folding just until evenly combined. Avoid vigorous stirring so the mousse stays light and fluffy.
Cover and refrigerate the pumpkin mousse for at least 4 hours, or overnight, to allow it to chill and firm up.
Make the pumpkin spiced whipped cream, if using. Using chilled equipment, whip the remaining 1 cup of cold heavy cream with the vanilla and pumpkin pie spice until stiff peaks form.
Spoon the chilled mousse into bowls, glasses, or jars. Top or layer with the pumpkin spiced whipped cream and finish with chopped pecans, if desired. Serve cold.

Notes

Soften the cream cheese: Bring it fully to room temperature before mixing. Cold cream cheese can leave little lumps in the mousse.

Keep the heavy cream cold: Cold cream whips up much better. For an extra head start, chill your bowl and beaters for about 20 minutes before whipping. This chilling time is not included in the prep time.

Don’t overwhip or overmix: Stop whipping once stiff peaks form, then gently fold in the pumpkin mixture to keep the mousse light and fluffy.

Make it keto or low carb: Swap the granulated sugar for your favourite granulated keto-friendly sweetener. Erythritol works well and is what I originally used to make this recipe.

Make it ahead: The mousse needs at least 4 hours to chill, but you can easily make it the night before. Store covered in the refrigerator for up to 5 days.

Save the whipped cream for later: The pumpkin spiced whipped cream is best made fresh or just a couple of hours before serving. You’ll likely have a little extra, and yes, putting it in your coffee is absolutely the right move.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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