Easy Pumpkin Mousse Dessert (Print)
Creamy, spiced pumpkin mousse with a velvety texture and elegant finish—perfect for any fall gathering.
# Ingredients:
→ Pumpkin Mousse Base
01 -
192 g cheesecake flavour instant pudding mix
02 -
50 g packed light brown sugar
03 -
2 teaspoons pumpkin pie spice
04 -
240 ml half and half
05 -
425 g pumpkin puree (not pumpkin pie filling)
→ Cream Topping
06 -
225 g whipped topping or whipped cream, divided
→ Garnish (optional)
07 -
Pumpkin pie spice, for sprinkling
# Steps:
01 -
In a large mixing bowl, whisk together the cheesecake pudding mix, light brown sugar, and pumpkin pie spice until fully combined.
02 -
Add the half and half and pumpkin puree to the bowl. Beat with a hand or stand mixer until smooth, scraping down the sides and bottom as needed.
03 -
Gently fold in 2 cups (approximately 150 g) of the whipped topping until well incorporated, ensuring a light and airy texture.
04 -
Evenly divide the mousse into eight 120 ml ramekins, bowls, or glasses, or spoon into a large serving vessel. Cover tightly with plastic wrap and refrigerate for 30 minutes.
05 -
Pipe or spoon the remaining whipped topping over each portion. Dust with additional pumpkin pie spice before serving.
# Additional Notes:
01 -
For optimal texture, prepare the mousse a day ahead and store covered in the refrigerator without toppings. Add whipped cream and garnish just before serving for best presentation.