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This simple pumpkin mousse covers everything I crave in an autumn treat—creamy, rich, and full of those pumpkin pie vibes, but you don't have to mess with making crust or turning on the oven. You seriously just whip it all together and it looks extra fancy when layered in little glasses topped with whipped cream. It's the perfect go-to for last minute get-togethers or whenever I'm in the mood for something sweet after dinner.
I served this at Friendsgiving and everyone finished the bowl so fast. Now my family keeps asking for it at every fall get-together.
Dreamy Ingredients
- Pumpkin puree: gives that earthy classic fall sweetness you know and love. Make sure you’re grabbing plain pumpkin and not the premade pie stuff so you can control the sugar
- Pumpkin pie spice: tosses in that warm cinnamon flavor with a kick of nutmeg and clove for that real autumn feel
- Whipped topping or whipped cream: keeps everything so airy and smooth. Use a fresh batch or your favorite tub of topping for extra fluff
- Half and half: smooths it all out without making it too rich. Whole cream works if you want a thicker bite, but half and half keeps it silky
- Light brown sugar: mixes right in to boost the cozy caramel notes. Soft brown sugar works best right out of the bag
- Cheesecake instant pudding mix: adds a lovely tang and helps everything set up. Grab whatever brand you like, just make sure it's the instant kind
Simple How-To
- Finish and Serve
- Grab the mousse out of the fridge and spoon on the rest of your whipped topping. Add a swirl or a cute little dollop, then shake over a pinch of pumpkin spice. Enjoy it cold for the best texture.
- Chill Time
- Scoop the mix into cute cups or a big bowl, cover with plastic wrap, and let it chill for at least half an hour. This lets the flavors hang out and the mousse gets nice and thick.
- Fold It Together
- Switch to a spatula and gently mix in a couple cups of whipped topping. Take it easy here, so you keep all that fluffiness. You’ll see it get nice and light.
- Mix Wet Stuff
- Dump in your half and half and pumpkin puree, then beat everything together with a mixer on medium until it’s totally smooth. Scrape around the bowl so you don’t miss any bits.
- Combine Dry Mix
- Stir the pudding mix, brown sugar, and pumpkin pie spice together in a big bowl. Use a whisk to get them all blended and the spices evenly through the mix.
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Pumpkin puree is definitely the coolest part—it gives that deep orange color and a comfy, filling feel. First time I made this for my niece, she swore it was straight-up pie and joked she’d eat it for breakfast.
Chill & Store Tips
This mousse hangs out fine in the fridge for around two days. If you can, store it covered and don’t add the whipped cream until you’re about to eat—keeps things looking sharp. Freezing isn’t the best idea since it can turn watery.
Swap Options
Switch out half and half for full cream and get an even thicker mousse, or use coconut cream for a dairy-free vibe. No instant cheesecake pudding? Grab vanilla pudding mix and bump up the tartness with a splash of lemon juice.
Fun Ways to Serve
Dress it up with crushed pecans or gingersnaps for crunch. Pile it into little glass cups to look extra fancy, or scoop it all into a store-bought graham crust for an easy no-bake pie.
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A Touch of the Past
Pumpkin treats have been a fall thing in America forever. Classic pumpkin pie goes way back, but this mousse puts a fresher, lighter spin on those cozy flavors and makes for a sweet little update.
Recipe FAQs
- → Why does this pumpkin mousse turn out so smooth?
Mixing pumpkin with cheesecake pudding and a whipped topping gives everything a super creamy, light texture that’s nothing like a heavy baked dessert.
- → Is it okay to prep pumpkin mousse in advance?
Totally—just make it a day or two earlier and stash it in the fridge, fully covered but without toppings, until you’re ready to dish it up.
- → Do I really need pumpkin pie spice here?
Pumpkin pie spice adds that familiar warmth, but if you’re out, you can always blend cinnamon, nutmeg, and a bit of clove instead.
- → How do you serve this mousse?
Chill then scoop the mousse into ramekins or small glasses. Top with whipped cream and dust with pumpkin pie spice for that last fancy touch.
- → Any way to make this dessert non-dairy?
Go for a non-dairy pudding mix, plant-based milk, and swap in a dairy-free whipped topping. Easy switch!
- → What’s a fun topping for pumpkin mousse?
Classic whipped cream and spice always win, but you could toss on toasted nuts or crumbled cookies for extra crunch and flavor.