This easy pumpkin mousse recipe is fluffy, creamy and perfect for Fall. Mix together pumpkin with simple dairy ingredients and serve it in glasses for a fun individual dessert. This is a delicious egg free and gelatin free mousse that you can make for any party or even Thanksgiving!

Overhead shot of a cup of pumpkin mousse with a spoon inside.

When fall finally hits, out come all the yummy pumpkin desserts. I love baking up a batch of these pumpkin cupcakes, making this chocolate pumpkin cake or these pumpkin bars. As a professionally trained pastry chef I love to bake with pumpkin, but when I’m looking for an easy no-bake dessert this time of year, I always whip up a batch of this easy pumpkin mousse. 

This recipe is great because it uses minimal dishes and kitchen equipment and did I mention there is NO BAKING involved? All you’ll need to do is whip up all the ingredients using a hand mixer, distribute it into cute clear glass jars or shot glasses and top with a dollop of the homemade whipped cream and chocolate shavings.

It’s the perfect dessert to make for a party because you can make it ahead of time, and it’s light enough so that your guests can enjoy themselves!

Why you’ll love this recipe

  • This mousse recipe is made without eggs or gelatin!
  • It’s super easy and quick to get all the ingredients together.
  • The pumpkin flavor shines through in this recipe.
  • It’s a delicious fall treat to make for the family!

Ingredients You’ll Need

Ingredients for pumpkin mousse

For Pumpkin Mousse:

  • Canned Pumpkin – This is what gives the mousse a pumpkin flavor and orange color. Make sure to get canned pumpkin and not pumpkin pie filling.
  • Cream Cheese – Adds a tangy and dense texture.
  • Sour Cream – Helps thin out the mousse while keeping it nice and creamy. 
  • Vanilla Extract – A great flavor that pairs well with any pumpkin dessert. 
  • Confectioners Sugar – Sweetens up the mousse. 
  • Cinnamon – Gives a hint of a warm fall flavor.
  • Heavy Whipping Cream – This is what’s whipped up to make a whipped cream that goes INSIDE the mousse and is also used for garnish on the outside. 
  • Confectioners Sugar – Sweetens the whipped cream. 
  • Chocolate Shavings – Makes a wonderful garnish on the mousse with a cocoa flavor and great color contrast. 

How To Make Pumpkin Mousse

Combine the first ingredients: In a large mixing bowl combine the 8 oz pumpkin, 8 oz of cream cheese, ½ cup sour cream, 1 tsp vanilla extract, only ¾ cup of the confectioners sugar, and 1/2 tsp cinnamon. Mix until smooth. A hand mixer helps if you have one.

Make the whipped cream: In the bowl of a stand mixer with the whip attachment add the 1 ½ cups heavy whipping cream. Whip on medium speed, slowly adding in the remaining ¼ cup confectioners sugar.
Move the speed up to high and whip until stiff peaks form. About 1 minute. Be careful not to over whip.

Combine: Fold in half of the whipped cream into the pumpkin mousse until no white streaks remain. Use a spatula here to fold easily. Do not over mix or you will deflate the mousse.

Chill the mousse: Evenly divide the mousse between 6 glasses or ramekins.

Garnish and chill: Top with the remaining whipped cream and chocolate shavings and chill for 2 hours or overnight.

Recipe Tips

  • Make sure the sour cream and cream cheese are both room temperature before whipping together. This will make sure everything is smooth and the flavor stays consistent.
  • DO NOT purchase pumpkin pie filling for this recipe. Only use pumpkin puree. 
  • Make sure the mousse has time to chill in the fridge. This will help the flavors marry together and will help the mousse set up to have the perfect texture. 
  • If your confectioners sugar has lumps, make sure you sift it first.
  • Whipped cream should be folded into the mousse and not over mixed. Over mixing will cause the mousse to deflate and will have less of a light fluffy texture.

Storing & Freezing

  • Storing: You can make this mousse 24 hours ahead of time. If serving within 4 hours, distribute into glasses.
  • Freezing: This delicate mousse will lose it’s texture if it’s frozen so freezing is not recommended.
3 pumpkin mousse cups sitting in a green tray on top of a pink cloth

Recipe FAQ

Can I double this recipe? Yes! You sure can.

Can I use this is a graham cracker crust? Yes! Just be sure to bake and cool the crust first before adding the mousse inside.

Variations

  • Top with pomegranate seeds instead of chocolate for a tart flavor, texture and great color. 
  • Use pumpkin spice instead of just cinnamon to get a full array of warming flavors. 
  • Sift in a few tbsp of unsweetened cocoa powder to make this a chocolate pumpkin mousse. 
  • Drizzle with Bourbon Caramel Sauce.
  • Serve as a dip with graham crackers or gingersnap cookies
  • Add it between these Chewy Pumpkin Maple Cookies for a decadent fall cookie sandwich. 

More Fall Inspired Desserts You’ll Love

Overhead shot of a cup of pumpkin mousse with a spoon inside.
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Creamy & Easy Pumpkin Mousse- No Eggs!

This easy pumpkin mousse recipe is fluffy, creamy and perfect for Fall. Mix together pumpkin with simple dairy ingredients and serve it in glasses for a fun individual dessert. This is a delicious egg free and gelatin free mousse that you can make for any party or even Thanksgiving!

Ingredients

  • 8 oz Canned Pumpkin Puree, not pumpkin pie filling
  • 8 oz Cream Cheese, room temperature
  • ½ cup Sour Cream, room temperature
  • 1 tsp Vanilla extract
  • 1 cup Confectioners Sugar, divided
  • ½ tsp Cinnamon
  • 1 ½ cups Heavy Whipping Cream, cold
  • ½ tsp Salt
  • 1/4 cup Chocolate Shavings, optional for garnishing

Instructions
 

  • A pumpkin and cream cheese mixture in a glass bowl on a gray surface
    In a large mixing bowl combine the 8 oz pumpkin, 8 oz of cream cheese, ½ cup sour cream, 1 tsp vanilla extract, only ¾ cup of the confectioners sugar, and 1/2 tsp cinnamon.
  • Mix until smooth with no lumps. A hand mixer helps here!
  • A mini spatula holding up whipped cream
    In the bowl of a stand mixer with the whip attachment add the 1 ½ cups heavy whipping cream. Whip on medium speed, slowly adding in the remaining ¼ cup confectioners sugar.
  • Move the speed up to high and whip until stiff peaks form. About 1 minute. Be careful not to over whip.
  • Fold in half of the whipped cream (about 3 cups) into the pumpkin mousse until no white streaks remain.
  • 3 pumpkin mousse cups sitting in a green tray on top of a pink cloth
    Distribute evenly into 6 cups and top with remaining whipped cream and chocolate shavings. Chill for 2 hours before serving

Notes

Make sure the dairy ingredients are at room temperature so every mixes smoothly. Also, sift the confectioners sugar to ensure there are no lumps. 
Serving: 1serving, Calories: 523kcal, Carbohydrates: 33g, Protein: 6g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 117mg, Sodium: 338mg, Potassium: 266mg, Fiber: 2g, Sugar: 28g, Vitamin A: 7390IU, Vitamin C: 2mg, Calcium: 113mg, Iron: 1mg
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