Pumpkin Mousse Recipe

This decadent Pumpkin Mousse is made with canned pumpkin, heavy cream, superfine sugar, vanilla extract, and pumpkin pie spice. The result is a light, creamy, and airy dessert that feels utterly sophisticated. This recipe is perfect for a quick holiday treat or a simple fall evening and yields 8 to 10 elegant servings.

Pumpkin Mousse Ingredients

For the Pumpkin Base:

• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 3/4 cup superfine sugar
• 1/2 teaspoon pumpkin pie spice

For the Whipped Cream:

• 2 cups heavy cream (remaining from the 3 cups total)
• 1 tablespoon vanilla extract

For Garnish:

• Ginger snaps, for garnish

How To Make Pumpkin Mousse

1. Prepare the pumpkin base: In a medium saucepan, combine the canned pumpkin puree, 1 cup of the heavy cream, the superfine sugar, and the pumpkin pie spice.
2. Simmer the mixture: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 5 minutes. Simmering helps dissolve the sugar and concentrates the pumpkin flavor.
3. Cool the base: Remove the saucepan from the heat and set the pumpkin mixture aside. It is very important that this base cools fully before you move to the next step, as warm cream will deflate your whipped cream. This will take about 20 minutes at room temperature, or you can place it in the refrigerator.
4. Whip the cream: While the pumpkin base cools, pour the remaining 2 cups of heavy cream and the vanilla extract into a clean, chilled bowl. Use an electric mixer to whip the cream until soft peaks form. (Soft peaks hold their shape but curl slightly at the tip.)
5. Fold the mousse: Gently fold the cooled pumpkin mixture into the vanilla whipped cream. Use a rubber spatula to cut down the center of the bowl and scrape up the bottom ingredients, rotating the bowl as you go. Fold carefully until the mixture is just combined and no streaks of plain whipped cream remain. This keeps the mousse light and airy.
6. Chill and serve: Pour the mousse into individual serving dishes or a large bowl. Before serving, crumble the ginger snaps over the top as a garnish.

Recipe Tips

• Chill Your Bowl and Tools: For the fastest and best whipped cream results, chill your mixing bowl and whisk attachment in the freezer for about 10 minutes before whipping the cream. Cold tools help the cream aerate better.
• Cool the Base Completely: Do not skip the step of cooling the pumpkin mixture. If it is even slightly warm, it will melt the whipped cream when you fold it in, resulting in a thin, soupy consistency rather than a light mousse.
• Do Not Over-Whip: Watch the cream closely! You want soft peaks for this recipe, which makes it easier to gently fold into the pumpkin base. Over-whipping to stiff peaks makes the mousse dense and less delicate.
• Superfine Sugar Substitute: If you do not have superfine sugar, you can use regular granulated sugar. For best results, pulse the granulated sugar in a food processor for a few seconds to make the granules smaller, which helps them dissolve faster.

What To Serve Pumpkin Mousse

This light and airy Pumpkin Mousse is excellent on its own, especially with the recommended crumbled ginger snaps for a spicy, crunchy texture contrast. You can also serve it with delicate shortbread cookies, ladyfingers, or a classic graham cracker crust on the bottom of the serving dish. For toppings, a dusting of ground cinnamon, a swirl of maple syrup, or a few candied pecans add extra flavor and flair. Serve it in elegant stemmed glasses for a dinner party dessert, paired with a glass of chilled dessert wine or a hot cup of espresso.

How To Store Pumpkin Mousse Leftovers

• Refrigerate: Due to the heavy cream, this mousse must be stored in the refrigerator. Transfer any leftovers to an airtight container and store for up to 3 days. The texture may become slightly less airy over time, but the flavor will remain excellent.
• Freeze: Freezing is generally not recommended for mousse, as the whipped cream structure separates when thawed, resulting in a watery, grainy texture. If you must freeze it, consume it directly from the freezer as a frozen dessert, not as a thawed mousse.

Pumpkin Mousse Nutrition Facts

• Calories: 380 kcal
• Total Fat: 30g
• Saturated Fat: 19g
• Cholesterol: 110mg
• Sodium: 45mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 21g
• Protein: 3g

Frequently Asked Questions

• Why do I need to simmer the pumpkin mixture? Simmering the pumpkin puree with the sugar and spices helps two main things happen: it fully dissolves the sugar granules so the mousse isn’t grainy, and it slightly concentrates the pumpkin flavor by cooking out some of the excess moisture.
• What is the difference between soft peaks and stiff peaks? When you whip cream to soft peaks, the cream holds a shape on the whisk, but when you lift the whisk, the tip of the peak will curl over. Stiff peaks stand straight up and hold a very firm shape. Soft peaks are necessary here to keep the mousse light and easy to fold.
• Can I make this recipe ahead of time? Yes, this is a great make-ahead dessert! You can prepare the mousse entirely and store it, covered, in the refrigerator for up to 24 hours. If you wait longer than that, the mousse may start to lose its airy structure. Add the ginger snap garnish just before serving.

Try More Recipes:

• From Scratch Pumpkin Pie Recipe
• Cranberry Pumpkin Bread Recipe
• Pumpkin Whoopie Pies Recipe