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This easy pumpkin mousse is everything I want in a fall dessert rich and creamy with the cozy flavors of pumpkin pie but without the fuss of rolling out crust or baking. It is incredibly simple to make and always looks elegant layered into glass cups with a swirl of whipped topping. A perfect last minute sweet for gatherings or when I crave something special after dinner.
I made this for a Friendsgiving and every spoonful disappeared in minutes. My family has since requested it for every autumn celebration
Ingredients
- Cheesecake instant pudding mix: brings luscious tang to the mousse and helps it set. Choose a brand you love and make sure to grab the instant kind
- Light brown sugar: deepens the caramel warmth and melds smoothly into the mousse. Fresh soft brown sugar works best
- Pumpkin pie spice: creates that signature flavor blend. I like to use one heavy on cinnamon with a hint of nutmeg and clove for classic taste
- Half and half: adds a creamy mouthfeel without being too heavy. For extra richness use full cream but half and half keeps things balanced
- Pumpkin puree: offers that earthy sweetness you recognize from pumpkin desserts. Look for pure pumpkin not pie filling to control the sweetness
- Whipped topping or whipped cream: brings airiness and soft peaks. Choose high quality whipped topping or whip your own cream fresh for the best results
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Combine the instant pudding mix light brown sugar and pumpkin pie spice in a large mixing bowl. Use a whisk to thoroughly blend everything so the spices are evenly distributed
- Blend the Wet Ingredients:
- Add half and half and pumpkin puree to the dry mixture. With a hand or stand mixer beat on medium speed until the mixture is completely smooth scraping down the sides and bottom of the bowl so there are no streaks
- Fold in the Whipped Topping:
- Using a spatula gently fold in two cups of whipped topping. Use a light hand to keep as much lightness as possible. The mixture should look luscious and airy
- Chill the Mousse:
- Spoon or pipe the mousse into individual ramekins bowls or glasses or into one big serving bowl. Cover tightly with plastic wrap and chill for at least thirty minutes. This gives the flavors time to blend and the mousse to set up
- Finish and Serve:
- Top each mousse with remaining whipped topping by piping it in a swirl or adding a soft dollop. Dust lightly with pumpkin pie spice. Serve chilled for best texture
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Pumpkin puree is my favorite part because it makes the mousse naturally hearty and deep orange. The first time my niece tried this she could not believe it was not pumpkin pie and joked she wanted it for breakfast
Storage Tips
This mousse holds up beautifully in the fridge for up to two days. Store the base covered tightly and add whipped topping just before serving to keep it looking fresh. It is not recommended for freezing as the texture can become watery after thawing
Ingredient Substitutions
You can use full fat cream instead of half and half for extra luxury or swap in coconut cream for a non dairy version. If you do not have instant cheesecake pudding you can try vanilla pudding mix and add an extra spoon of lemon juice for tang
Serving Suggestions
Dress up each serving with a sprinkle of crushed gingersnap cookies or toasted pecans for a bit of crunch. Serve in glass cups for an elegant dessert or spoon the mousse into a graham cracker crust for a no bake pie
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A Little History
Pumpkin desserts have been part of American fall traditions for generations. While classic pumpkin pie goes deep into colonial times this mousse is a modern lighter twist that still captures those beloved flavors with an updated presentation
Recipe FAQs
- → What makes this pumpkin mousse so velvety?
The combination of cheesecake pudding mix, pumpkin puree, and whipped topping creates a smooth, creamy texture that’s lighter than traditional baked desserts.
- → Can I prepare pumpkin mousse ahead of time?
Yes, you can make it a day or two ahead and keep it chilled in the refrigerator, tightly covered without the topping, until ready to serve.
- → Is it necessary to use pumpkin pie spice?
Pumpkin pie spice brings warmth and depth, but you can substitute a blend of cinnamon, nutmeg, and cloves if needed.
- → How should the mousse be served?
Serve chilled in small glasses or ramekins, topped with a swirl of whipped cream and a sprinkle of pumpkin pie spice for an elegant finish.
- → Can this dessert be made dairy-free?
Try using non-dairy pudding mix, plant-based milk, and whipped topping alternatives to adapt for a dairy-free option.
- → What’s the best garnish for this mousse?
Classic whipped cream and a dash of pumpkin pie spice work well, but toasted nuts or a dusting of crushed cookies add texture and flavor.