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This light, creamy, and perfectly spiced Pumpkin Mousse is a dreamy fall dessert that’s easy to make and full of cozy flavor. With the smooth richness of pumpkin, warm spices, and a touch of vanilla, it’s the perfect treat for autumn gatherings, Thanksgiving dinners, or whenever you crave something sweet yet airy.

Ingredients

1 cup cold heavy cream
1 (15 oz) can 100% pure pumpkin puree (not pumpkin pie filling)
⅓ cup evaporated milk
1 cup plain Greek yogurt
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Optional Garnishes:
Whipped cream, chopped pecans, gingersnap cookies, cinnamon, candied walnuts, or graham cracker crumbs

Instructions

Whip the Cream
In a large mixing bowl, use a hand mixer to beat the cold heavy cream on medium-high speed until medium-stiff peaks form, about 3 minutes. Set aside in the refrigerator while you prepare the pumpkin mixture.
Mix Pumpkin Base
In another large bowl, whisk together pumpkin puree and evaporated milk until smooth and fully combined.
Add Remaining Ingredients
Whisk in the instant vanilla pudding mix, Greek yogurt, pumpkin pie spice, and vanilla extract until smooth and creamy.
Fold Everything Together
Gently fold the whipped cream into the pumpkin mixture using a rubber spatula. Continue folding until fully incorporated and fluffy—avoid overmixing to maintain the light texture.
Chill and Serve
Cover the bowl and refrigerate for at least 1 hour before serving to allow the mousse to firm up slightly.
Divide into individual bowls or glasses and garnish with your favorite toppings such as whipped cream, pecans, or a sprinkle of cinnamon.

Why You’ll Love This Recipe

Quick and easy—ready in just 15 minutes of prep!
Perfectly spiced with warm autumn flavors.
Creamy yet light, with no baking required.
Great for make-ahead entertaining during the holidays.
Naturally packed with protein from Greek yogurt.

Tips

Use Cold Cream: Make sure your heavy cream is well-chilled for the best volume and texture.
Don’t Overmix: Fold the whipped cream gently to keep the mousse light and airy.
Pumpkin Purity: Use pure pumpkin puree, not pumpkin pie filling, for the right flavor and consistency.
Chill Time: Let it chill for at least 1 hour for a more mousse-like texture—overnight is even better.
For a Softer Mousse: Use only ¾ of the whipped cream and save the rest for garnish.

Variations and Substitutions

Dairy-Free: Substitute coconut cream for heavy cream and use dairy-free yogurt.
Sweetener Swap: For a lighter version, use sugar-free pudding mix or low-fat Greek yogurt.
Add Crunch: Layer the mousse with crushed gingersnaps, graham crackers, or granola for texture.
Extra Spice: Add a pinch of ground nutmeg or cloves for a stronger fall spice flavor.
Chocolate Twist: Fold in mini chocolate chips or drizzle with melted dark chocolate before serving.

FAQs

Can I make this mousse ahead of time?
Yes! Pumpkin mousse can be made up to 2 days in advance. Store it covered in the fridge until ready to serve.

Can I freeze pumpkin mousse?
Freezing isn’t recommended—it can affect the creamy texture. It’s best enjoyed fresh or refrigerated.

Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s thick and well-drained to prevent a watery mousse.

Serving

Serve the pumpkin mousse chilled in small dessert cups, ramekins, or clear glasses for a beautiful presentation. Top with whipped cream, crushed cookies, or candied nuts for extra flair.

Suggestions

Layer it with crushed gingersnaps for a pumpkin mousse parfait.
Add a dollop of whipped cream and dust with cinnamon or nutmeg for a festive touch.
Pair it with coffee, chai tea, or hot chocolate for the ultimate cozy dessert experience.
Serve as a lighter alternative to pumpkin pie during the holidays.