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–+ servings
A bowl of pumpkin pudding with whipped cream.

Pumpkin Mousse Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 241kcal
Author: Becky Hardin
Experience the delightful combination of pumpkin pie and whipped cream with this easy-to-make Pumpkin Mousse. Topped with fluffy whipped cream and a warm pumpkin pie spice, this creamy pumpkin mousse creates a heavenly dessert to satisfy your sweet cravings.
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Equipment

Ingredients

  • 6.8 ounces cheesecake instant pudding mix 193 grams (2 (3.4-ounce) boxes)
  • ¼ cup brown sugar 52 grams
  • 1½ teaspoons pumpkin pie spice 5 grams, plus more for garnish
  • 1 cup half-and-half 227 grams
  • 15 ounces pumpkin puree 425 grams (1 can) -- not pumpkin pie filling!
  • 8 ounces whipped topping 227 grams, thawed if frozen and divided (1 tub)

Instructions

  • Whisk the pudding mix, light brown sugar, and pumpkin pie spice together in a large mixing bowl until well combined.
    6.8 ounces cheesecake instant pudding mix, ¼ cup brown sugar, 1½ teaspoons pumpkin pie spice
    A white bowl with ingredients and a whisk.
  • Add in the half-and-half and pumpkin puree and beat with a hand mixer until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula several times so that everything is evenly incorporated.
    1 cup half-and-half, 15 ounces pumpkin puree
    A bowl of ingredients for a pumpkin pie.
  • Gently fold in 2 cups of the whipped topping and set the rest aside for now.
    8 ounces whipped topping
    A bowl of pumpkin icing with a spoon and a glass.
  • Spoon the mousse into eight 4-ounce glass serving dishes or one large serving bowl and cover well with plastic wrap.
    A wooden cutting board with a bowl of icing and a spoon.
  • Allow the mousse to chill for 15-30 minutes.
  • Use a piping bag and star piping tip to pipe the remaining whipped topping onto the top of the mousse.
  • Sprinkle with pumpkin pie spice, optional, and serve.

Notes

  • Make sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already includes sugar and spices and will make the pudding too sweet.
Storage: Store pumpkin mousse in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Serving: 4ounces | Calories: 241kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 377mg | Potassium: 190mg | Fiber: 2g | Sugar: 35g | Vitamin A: 8402IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg