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Home » Recipe Search » Fruit Desserts

Sep 2, 2022

Creamy & Easy Pumpkin Mousse – No Eggs!

5 from 1 vote
BySam Adler
Jump to Recipe

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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.

A pumpkin and cream cheese mixture in a glass bowl on a gray surface
Pumpkin, Cream Cheese, & Sour Cream
A mini spatula holding up whipped cream
Whipped Cream

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

  • Gingerbread Biscotti
  • Apple Pie Bars
  • Cranberry Pie
  • Apple Cider Layer Cake
Overhead shot of a cup of pumpkin mousse with a spoon inside.

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!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Diet: Kosher
Keyword: easy pumpkin dessert recipe, mousse recipe, no bake dessert, pumpkin mousse, pumpkin mousse no eggs
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 cups
Calories: 523kcal
Author: Sam Adler

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

  • 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.
    A pumpkin and cream cheese mixture in a glass bowl on a gray surface
  • Mix until smooth with no lumps. A hand mixer helps here!
  • 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.
    A mini spatula holding up whipped cream
  • 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.
  • Distribute evenly into 6 cups and top with remaining whipped cream and chocolate shavings. Chill for 2 hours before serving
    3 pumpkin mousse cups sitting in a green tray on top of a pink cloth

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. 

Nutrition

Nutrition Facts
Creamy & Easy Pumpkin Mousse- No Eggs!
Amount Per Serving (1 serving)
Calories 523 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 25g156%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 117mg39%
Sodium 338mg15%
Potassium 266mg8%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 28g31%
Protein 6g12%
Vitamin A 7390IU148%
Vitamin C 2mg2%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Fruit Desserts Tagged With: Pumpkin

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Grace Larsen says

    March 22, 2021 at 1:09 pm

    I have such mad respect that you published a pumpkin recipe in march! Pumpkin in the spring just hits different 🙂

    Reply
    • Sam says

      April 16, 2021 at 6:17 pm

      haha thanks Grace!! Trying to get ahead of the trend lol!

      Reply

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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