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Easy Pumpkin Mousse Recipe
Ash Tyrrell

Easy Pumpkin Mousse Recipe

I started making this pumpkin mousse the year I decided pumpkin pie felt like too much work for a random Tuesday night craving. Now it's the dessert I reach for the second the weather cools down, because I genuinely cannot believe how little effort it takes for how impressive it looks.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree — use pure canned pumpkin not pumpkin pie filling, which is already sweetened and spiced
  • 1 cup heavy whipping cream — this is the base that gives the mousse its light airy texture
  • 6 tablespoons powdered sugar — blends in smoother than granulated sugar and keeps the mousse fluffy
  • 1 teaspoon pumpkin pie spice — rounds out the flavor and gives that classic warm cozy taste
  • ½ teaspoon vanilla extract — balances the sweetness and softens the pumpkin flavor slightly
  • Whipped cream for topping (optional) — a little extra on top makes it feel like a proper dessert

Method
 

  1. Preheat your oven to 350°F and line a small baking sheet with parchment paper. Spread the pumpkin puree evenly across the sheet using a spatula, then bake it for 25-30 minutes until it darkens slightly and firms up. Let it cool completely before moving on.
  2. While the pumpkin cools, add the heavy cream and powdered sugar to a mixing bowl. Beat on medium-high speed until it thickens, then increase to high until it forms soft, billowy peaks. Set the whipped cream aside until you're ready to use it.
  3. Once your roasted pumpkin has cooled, scrape it into a small bowl and stir in the pumpkin pie spice and vanilla extract. Mix until it's completely smooth, since this step also helps break up any lumps that formed during roasting.
  4. Add the spiced pumpkin to your whipped cream and gently fold with a spatula until there are no more streaks of white or orange. Take your time here so you don't knock all the air out of the whipped cream.
  5. Portion the mousse into dessert cups right away, or refrigerate it briefly for a slightly firmer texture. Top with a dollop of whipped cream and a light dusting of pumpkin pie spice just before serving.

Notes

  • I always fold instead of stir once the pumpkin joins the whipped cream, since an electric mixer at that stage knocks all the air right back out.
  • I chill my mixing bowl in the freezer for a few minutes before whipping the cream, which helps it whip up faster and hold its peaks longer.
  • I use smaller serving cups when I'm making this for a crowd, since it stretches the batch further and looks nicer on a dessert table.
  • I add my garnishes right before serving instead of ahead of time, especially anything crunchy like crushed graham crackers or pecans.
  • I double the batch whenever I'm hosting, because this disappears faster than almost anything else I serve.