Name: Pumpkin Mousse with Whipped Cream Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.25 cups heavy cream; ¼ cup maple syrup; ¾ cup canned pumpkin puree; ¼ cup plain Greek yogurt (full-fat preferred); 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice (can substitute cinnamon); ⅛ teaspoon salt; Crushed graham crackers, gingersnaps, or pretzels; Chocolate chips, chocolate shavings, or cacao nibs; Caramel sauce, maple syrup, or chocolate syrup; Candy corn; Candied ginger; Granola; Nuts; Pumpkin seeds

If you’re craving a dessert that’s light, creamy, and packed with cozy fall flavors, you have to try this Pumpkin Mousse with Whipped Cream Recipe. I absolutely love how effortlessly it comes together, and the silky texture is simply irresistible. It’s like autumn in a spoon—perfect for any occasion where you want to impress without spending hours in the kitchen!

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Why You’ll Love This Recipe

Light & Airy: The mousse has a cloud-like texture that never feels heavy, making it a crowd pleaser every time.
Super Quick Prep: From start to fridge, it takes just about 15 minutes to whip up this delight.
Endless Topping Options: You can customize with nuts, spices, or chocolate—there’s no wrong way to enjoy it.
Kid-Friendly: My family always requests this for dessert, which says a lot about its easy appeal.

The image shows two white paper cups with a green stripe placed on a wooden board on a white marbled surface. Each cup has three visible layers: a light orange creamy base, a swirl of white whipped topping in the middle, and a dusting of brown powder sprinkled over both layers. On top of the whipped cream, there are several dark chocolate chips scattered. Around the wooden board and cups, a few chocolate chips and some powder are also visible. In the background, there is a white and orange striped cloth. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Mousse with Whipped Cream, easy pumpkin mousse, fall dessert recipes, pumpkin dessert ideas, festive mousse recipes

Ingredients You’ll Need

Each ingredient in this Pumpkin Mousse with Whipped Cream Recipe plays a key role in balancing creaminess, sweetness, and that iconic pumpkin spice flavor we all love. I recommend using full-fat Greek yogurt for its richness, and real maple syrup to keep the sweetness natural and nuanced.

Flat lay of a small white ceramic bowl filled with smooth bright orange pumpkin puree, a small white ceramic bowl with thick plain Greek yogurt, a small white ceramic bowl containing a glossy amber maple syrup, a small white ceramic bowl of heavy cream just softly whipped, a neat pile of warm brown pumpkin pie spice powder beside a tiny mound of fine salt, and a small white ceramic bowl holding clear vanilla extract liquid, all ingredients fresh and natural, arranged symmetrically in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Mousse with Whipped Cream, easy pumpkin mousse, fall dessert recipes, pumpkin dessert ideas, festive mousse recipes

Heavy cream: Essential for creating the fluffy, whipped base that makes this mousse so dreamy.
Maple syrup: A natural sweetener that adds a subtle depth—feel free to adjust sweetness to taste.
Canned pumpkin puree: Use the real deal, 100% pumpkin, for authentic flavor and smooth texture.
Plain Greek yogurt: Adds tang and creaminess; I prefer full-fat for richness and a silky mouthfeel.
Vanilla extract: A little vanilla goes a long way in enhancing all the other flavors.
Pumpkin pie spice: This is the star seasoning—if you don’t have it, cinnamon is a good stand-in.
Salt: Just a pinch balances the sweetness and pulls out the pumpkin flavor.
Toppings of choice: From crushed gingersnaps to chocolate chips, these transform your mousse into a personalized treat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Mousse with Whipped Cream Recipe is. Sometimes I tweak it to suit different diets or simply to mix things up—experimenting with add-ins always keeps it exciting.

Dairy-Free Variation: I’ve swapped heavy cream for coconut cream and used coconut yogurt instead for a dairy-free version that’s just as luscious.
Extra Spiced Up: When I want a bolder spice profile, I add a pinch of ground cloves or nutmeg along with the pumpkin pie spice.
Sweetener Swap: Try honey instead of maple syrup for a different kind of sweetness that complements the pumpkin perfectly.
Alcohol Twist: Add a splash of bourbon or rum to the pumpkin mixture for an adult-friendly dessert perfect for holiday gatherings.

How to Make Pumpkin Mousse with Whipped Cream Recipe

Step 1: Whip the Cream to Medium Peaks

Grab your mixing bowl and hand mixer, and beat the heavy cream together with maple syrup on high speed. You’ll want to stop when medium peaks form—this means when you lift the beater, the peaks will hold but the tips will soften a bit. This step is crucial because over-whipping can make the cream grainy, so keep an eye on it and stop just in time. You’ll end up with about 1½ to 1¾ cups of whipped cream, a perfect fluffy base.

Step 2: Mix Pumpkin Base Until Fluffy

In a separate bowl, beat the canned pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and a pinch of salt until the mixture becomes light and evenly combined. I usually use my mixer here for a minute or two—it really helps the mixture get that nice fluffy texture that blends perfectly with the whipped cream.

Step 3: Gently Fold Whipped Cream Into Pumpkin Mixture

This part is key to keeping your mousse light and airy. Take about ¾ of the whipped cream (around 1 cup) and gently fold it into the pumpkin mixture using a rubber spatula. You don’t want to overmix; use slow, sweeping motions to combine without deflating the air you just whipped in. Reserve the remaining whipped cream for topping later—it makes the presentation and eating experience extra special.

Step 4: Portion and Chill

Spoon the mousse into your favorite serving dishes—whether that’s charming glass jars, sundae cups, or a large communal bowl. Add the reserved whipped cream on top along with your chosen toppings, or save the toppings for just before serving if you’re prepping ahead. Cover them well with lids or plastic wrap, especially if you want to preserve the whipped cream’s fluff. Pop them into the refrigerator and let them chill for at least an hour; this resting time helps the flavors meld and the mousse to set beautifully.

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Pro Tips for Making Pumpkin Mousse with Whipped Cream Recipe

Cream Temperature: Make sure your heavy cream is well chilled—this whips faster and holds better.
Folding Technique: Using a gentle folding motion preserves airiness; avoid vigorous stirring that can deflate the mousse.
Pumpkin Puree Quality: Use pure pumpkin, not pumpkin pie filling, for the best natural flavor and no added sugars or spices.
Toppings Timing: Add crunchy toppings right before serving to keep their crisp texture fresh and avoid sogginess.

How to Serve Pumpkin Mousse with Whipped Cream Recipe

Pumpkin Mousse with Whipped Cream Recipe - Serving

Garnishes

My go-to garnishes are crushed gingersnaps or a sprinkle of toasted pumpkin seeds for some crunch. Sometimes I add a drizzle of caramel or a few chocolate shavings on top to give it a rich contrast. The cool thing is, you can really customize garnishes based on what you and your guests love. Freshly grated nutmeg or a dusting of cinnamon is always a lovely finishing touch too.

Side Dishes

While this pumpkin mousse stands beautifully on its own, I sometimes pair it with spiced chai or even a warm cup of coffee for an extra cozy vibe. For a bigger fall dinner, it pairs nicely alongside apple crisps or gingerbread cookies—giving you a lovely seasonal dessert spread.

Creative Ways to Present

Once, for a holiday party, I piped the mousse into shot glasses and layered it with crushed gingersnaps and caramel sauce for a mini-trifle effect. Using a piping bag makes the mousse look elegant and inviting, especially when you top it off with a swirl of whipped cream. If you don’t have piping tools, no worries—a zip-top bag with the corner snipped works wonders as a makeshift piping bag.

Make Ahead and Storage

Storing Leftovers

I store any leftover mousse in airtight containers in the fridge for up to 3 or 4 days. Honestly, it tastes best within the first couple of days when the texture is at its peak. Remember to keep toppings separate and add them just before serving to maintain their crunch.

Freezing

I don’t usually freeze this mousse because the texture changes once thawed—it tends to lose that fluffy, silky consistency and can get a bit watery. If you do freeze it, just be prepared for a different experience, and I’d recommend stirring it gently after thawing.

Reheating

This dessert is best served chilled, so reheating really isn’t necessary. If your mousse has been in the fridge for a while, just let it sit at room temperature for 10-15 minutes before serving to take the chill off slightly—it makes it creamier and more flavorful.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Mousse with Whipped Cream Recipe?

Yes, you can! Just make sure to roast and puree the pumpkin yourself, then drain any excess moisture before using it in the recipe. Fresh pumpkin puree will give a slightly different texture and a more delicate flavor, but it works wonderfully if you prefer homemade ingredients.
How long does the mousse need to chill before serving?

I recommend chilling the mousse for at least one hour, but if you can give it longer (up to 3-4 hours), the flavors meld better and the texture firms up perfectly. Just don’t wait too long with toppings on if they’re delicate—they can get soggy.
Is this dessert suitable for kids?

Absolutely! My family’s kids adore this pumpkin mousse. It’s naturally sweetened with maple syrup and has a mild spice level, making it a hit for all ages.
Can I prep the mousse a day ahead?

Yes, prepping a day ahead works great. Just keep the mousse covered and add toppings right before serving to keep everything fresh and beautiful.
What are the best toppings to complement this mousse?

My favorites include crunchy gingersnaps, roasted pumpkin seeds, a drizzle of caramel, or even a sprinkle of chocolate shavings. These add delightful textures and flavors that enhance the pumpkin’s natural warmth.

Final Thoughts

When I first tried this Pumpkin Mousse with Whipped Cream Recipe, I was blown away by how it hit all the right notes: creamy, spiced, and oh-so-light. It’s become a staple in my dessert repertoire, especially during fall gatherings and holiday dinners. I truly think you’ll enjoy making and sharing this mousse because it’s just one of those recipes that brings everyone together with smiles and quick compliments. So go ahead, give it a whirl in your kitchen—I promise it’ll become a new favorite, just like it did for me!