I just love this homemade pumpkin mousse recipe. It is smooth, light, creamy, and oh so delicious. Packed with pumpkin flavor, if you like pumpkin desserts like pumpkin pie, you have got to give this pumpkin mousse a try!
As I get older I appreciate and crave pumpkin desserts more and more. When I was a little kid, they weren’t really my favorite, but now I enjoy them so much. This pumpkin mousse recipe isn’t a classic french mousse that uses eggs, it is an Americanized version.
There is no cooking involved at all. Also, it is a pretty healthy dessert, with even ways to make it even healthier if you like. So if you love pumpkin, give this pumpkin mousse a try. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make homemade pumpkin mousse you need just 5 ingredients with an optional 6th for a topping:
- Heavy whipping cream – Or you can use cool whip topping, choose the “lite” version to make it even healthier.
- Cold milk – You can use whole, 2%, 1%, skim, and fat-free.
- Vanilla instant pudding – Use the fat-free and sugar-free vanilla instant pudding to make it healthier or use the regular version. You can also make this yummy vanilla pudding from scratch.
- Pumpkin Puree – Use canned pumpkin puree or you can make your own homemade pumpkin puree.
- Pumpkin pie spice – Also known as just pumpkin spice. It is a blend of cinnamon, nutmeg, ginger and cloves.
- Whipped cream or cinnamon – To be used optionally as a topping.
- Bowls Mixer – if using whipping cream and not cool whip topping
- Serving glasses, ramekins, etc.
Step 2: How to make homemade pumpkin mousse
Seriously this recipe is so simple to make. And you can make it easier, if you use the cool whip instead of making your own homemade whipped cream.
In a medium bowl add the heavy cream and then beat it with a mixer until it gets thick and foamy like shaving cream. Or skip this step if using the cool whip.
Add the cold milk to a large bowl. Again you can use a variety of milk, from whole milk to fat-free milk. Open up the boxes of instant vanilla pudding, use the fat-free and sugar-free ones to make it even more healthy, and pour the contents into the milk.
Whisk the powder into the milk for a minute or two until really smooth.
Now add the can of pumpkin puree or homemade pumpkin puree that you prepared ahead of time, and then also add the pumpkin pie spice and whisk it all together until smooth.
Time to finish the pumpkin mousse. Add about a cup of the whipped cream to the pumpkin base and fold it in with a spatula. I like to fold it in, to preserve some of that air in the whipped cream. It will make the pumpkin mousse lighter and fluffier.
After folding the whipped cream or softened cool whip, the pumpkin mousse will be done. You can put a lid on the bowl and place it in the fridge to chill as is.
Or you can scoop it into individual glasses first and then chill them in the fridge for an hour to set. You can also just scoop them into a glass or bowl later.
Step 3: Serve that pumpkin mousse!
When you are ready to serve the pumpkin mousse, remove it from the fridge, and then sprinkle cinnamon, pumpkin spice, or add a dollop of whipped cream on top.
And there you go, homemade pumpkin mousse without eggs. Super easy right? Enjoy!
How long does pumpkin mousse last?
Cover the mousse with plastic wrap, or leave in the bowl, and store it in the fridge, where it will last 4 to 5 days. I doubt it will last that long, however.
Can I use almond milk with this pumpkin mousse?
Almond milk doesn’t really work that well with instant pudding, it doesn’t mean it won’t work, if you try it, use a bit less almond milk, try 2 1/2 cups instead of 3. Or you may opt for the cook and serve pudding mix which will work better with the almond milk.
Can I use fresh pumpkin instead of canned?
Yes! If you want to make fresh homemade pumpkin puree just follow this simple recipe.
Here are some other pumpkin recipes you may like:
- Mixer – if using whipping cream and not cool whip topping
- Serving glasses, ramekins, etc.
- 1 cup heavy whipping cream or use cool whip topping lite version for even more healthy (240ml)
- 3 cups cold milk Whole, 2%, 1%, Skim, Fat-free(720ml)
- 2 oz 2 – 1 oz packages of Vanilla Instant pudding Fat-Free and Sugar-free for more healthy, or use regular (3.5 oz) vanilla instant pudding (56g)
- 15 oz can of pumpkin puree or use homemade pumpkin puree 425g
- 2 tsp. pumpkin pie spice 4g
- Cinnamon or whipped cream for topping optional
- Add the heavy whipping cream to a medium bowl and then beat with a hand or stand mixer until whipped and thick. Or just use the cool whip topping.
- Add 3 cups of cold milk to a large bowl. If you want it extra healthy use skim or fat-free milk. Add the two packages of sugar and fat-free vanilla pudding and whisk for a minute or two.Or you can make homemade vanilla pudding from scratch if you like which takes more time, but you can find that recipe here.
- Add the can of pumpkin puree, or use homemade pumpkin puree. Then add the pumpkin pie spice. Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, and cloves.Whisk until smooth.
- Fold about a cup of the whipped cream in with a spatula. Folding instead of stirring will help keep the air from the whipped cream making it more light and fluffy. Or if using the softened cool whip, just mix that in with a spatula, you don't have to worry about folding it in.And just like that, the pumpkin mousse is done.
- Now you can just cover the main bowl and put it in the fridge for an hour, or fill up individual servings. I like to take cool glasses and fill them up. Then place them in the fridge and allow them to set for about an hour.
- To serve them, remove them from the fridge and sprinkle on some cinnamon, or add some whipped cream, or leave them plain. Enjoy!
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