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!

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

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.

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