Looking to treat your family to a mouth-watering dessert without spending hours in the kitchen? Look no further! This pumpkin mousse recipe will become your new go-to sweet this fall, guaranteed to please everyone at the table.
With a preparation time of less than 10 minutes, this no-bake pumpkin delight couldn’t be easier to make. And with its creamy and velvety texture, it’s sure to have your family members asking for seconds.
In fact, I couldn’t wait to share this delicious pumpkin recipe with you all because it’s one of those PERFECT recipes.
It’s quick and easy, it’s simple, and bursting with everything good about the fall. Pumpkin spice, cream cheese, whipped cream – it’s oh-so-good!
The crumbled gingersnaps add a satisfying crunch to this pumpkin dish and the fresh lightly sweetened whipped cream wraps everything up with perfection.
What’s more, pumpkin mousse is an excellent make-ahead option. The fall season is always crazy busy with tons of events and parties, and this has been a party staple I’ve carted around for years.
The Best No-Bake Pumpkin Mousse Recipe
As you dip your spoon into this fluffy dessert, it just feels like fall. All the sweet and spicy flavors fill your mouth and remind you of pumpkins, sweaters, boots, and rainy days.
Perhaps the best thing about this recipe is that there is no baking required. All you have to do is whip it all together, add the whipped cream and cookie crumbs, and you can dig right in! No waiting, no patience needed – that’s my kind of dessert.
Whipped Pumpkin Spice Mousse is a great treat for those busy evenings when you’ve got a craving for something sweet (and possibly pumpkin.) Whip it up, then let it chill in the fridge while you’re eating dinner. So easy!
Are you ready to make this pumpkin spice mousse? I’m really excited for you all to try it out. Thankfully, the ingredient list is fairly basic, comprised of things you likely already have at home. You’ll need:
- cream cheese, softened
- instant vanilla pudding mix
- ground ginger*
- cold milk
- heavy cream (or frozen whipped topping)
- confectioners’ sugar
- gingersnaps, crumbled
*Tip: Save Time And Used Jarred Pumpkin Pie Spice
Using pre-packaged pumpkin pie spice will save you time from having to find all of the spices and measure them. If you choose to use jarred pumpkin pie spice, you will need 2 1/2 teaspoons of it to replace all of the spices in our mouse recipe.
This spice mixture will replace the cinnamon, ground ginger, allspice, nutmeg, and cloves.
I prefer to make my own mixture because I like to use a little more cinnamon in my recipes.
What makes this mousse so light and fluffy is homemade whipped cream. Whip the heavy cream for 3-5 minutes in a chilled bowl until thick. Add the confectioner’s sugar.
Mix until combined and whipped cream holds its shape. Then spoon into a bowl and refrigerate until you’re ready to use it.
Time-saving tip: Alternatively, you can skip this step and simply use thawed Cool Whip.
Next, beat the cream cheese until whipped. Add the sugar and beat until smooth. Add the pumpkin, pudding mix, and spices and mix well.
Gradually add in the milk, beating well. Fold in 1¾ cups of the whipped cream (or frozen whipped topping if you choose).
Next, spoon about ¼ cup into six to eight small bowls. Sprinkle with some of the crumbled gingersnaps (or one of the other fun topping ideas down below!).
Top with the remaining mousse. Add whipped cream on top, then more gingersnaps.
Keep in the refrigerator until ready to serve.
This recipe tastes so heavenly that I doubt you will have any leftovers at all!
However, if you do have leftovers, this mousse stores really well in the refrigerator. This mousse will stay fresh in a sealed container in the refrigerator for up to 4 days.
How to Freeze Pumpkin Mousse
Absolutely, you can freeze it. It will last in the freezer for about 2 months. Store it in an airtight container in the freezer. When you are ready to eat it again, don’t heat it up. Instead, just move it to the refrigerator and let it thaw slowly.
When it’s completely thawed, it will be ready to eat and taste just as wonderful.
Over the years of making this recipe, here are some of the most common questions I’ve heard.
What else can I top my pumpkin mousse with?
I loved adding the crumbled gingersnaps on top, but there are so many other things you can add on top of this mousse too. The best flavors for pumpkin are chocolate, cinnamon, and ginger, so keep those ideas in mind.
Here are some more ideas you can add to your mousse to make it look and taste different each time:
- Chocolate shavings
- Caramel drizzle
- Brownie bits
- Caramel chips
- Cheesecake crumbles
- Graham cracker crumbs
- Candy corn
Can I make this into a pumpkin trifle dessert?
You sure can! In fact, this recipe makes the perfect base for a pumpkin spice trifle. Trifle desserts are some of the most stunning desserts that you can create. They really dress up a dessert table!
Layer this mousse in between layers of brownie bites and whipped cream in a trifle dish. You won’t believe how beautiful this turns out!
Can I make this a keto pumpkin mousse?
My recipe isn’t keto-friendly because I used both granulated white sugar and confectioner’s (powdered) sugar. That being said, you can make a few swaps and easily turn this into a low-carb dessert.
Here’s what you do.
- Swap out regular sugar for Swerve granular sweetener instead.
- Use Swerve or Lankato Confectioner’s sugar instead of powdered sugar.
- Omit the gingersnaps or make your own low-carb version.
- Use sugar-free instant pudding mix.
All the rest of the ingredients in my recipe are good sources of fat and naturally low-carb.
Related: If you love pumpkin desserts and snacks, check out these 52 Healthy Halloween Treats for Kids! Which one is your favorite?
Can you use frozen whipped topping instead of heavy whipping cream?
In this recipe, you add confectioner’s sugar to heavy whipping cream and create your own homemade whipped cream. To save time, you can skip that step and just use frozen whipped topping like Cool Whip instead – just thaw if first.
After you mix the sugar, cream cheese, pumpkin, pudding mix, and spices together, you will fold in the whipped cream. You can use either your homemade whipped cream or frozen whipped topping. They will both make your mousse taste fluffy and delicious!
How do you fold ingredients?
Folding ingredients is a gentle way of mixing things together when you don’t want to damage the light and airy texture.
In this mousse, add the whipped cream to the pumpkin mixture and combine it gently by placing the whipped cream in the middle of the pumpkin mixture.
Then, use your spatula to tenderly scoop the pumpkin mixture from the bottom and sides of the bowl and lay it on top of the whipped cream. Keep repeating this process until it is just combined.
Mixing it together too fast could cause the mousse to lose its fluffiness. That’s the best part!
Other Favorite Pumpkin Recipes:
- Homemade Pumpkin Spice Syrup
- Healthy Pumpkin Pie Overnight Oats
- Easy Pumpkin Chili
- Gluten-Free Pumpkin Spice Snickerdoodles
- Healthy Pumpkin Oatmeal Cookies
- Pumpkin Spice Granola
- Gluten-Free Pumpkin Streusel Muffins
Whipped Pumpkin Spice Mousse
Whipped Pumpkin Spice Mousse takes all the favorite pumpkin spice flavors and whips them up in a delightfully creamy dessert.
- Prep Time: 10 mins
- Total Time: 10 mins
- 16 oz heavy cream (or frozen whipped topping)
- 1/4 cup confectioners’ sugar
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 can (15 ounces) pumpkin
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup cold milk
- about 2 dozen gingersnaps, crumbled
- In a chilled bowl, whip the heavy cream for 3-5 minutes until thick. Add the confectioners’ sugar. Mix until combined and whipped cream holds its shape. Spoon into a bowl and refrigerate until you’re ready to use it. OR skip the cream and sugar and use an 8oz container of thawed Cool Whip.
- Beat the cream cheese until whipped. Add the sugar and beat until smooth. Add the pumpkin, pudding mix, and spices and mix well. Gradually add in the milk, beating well. Fold in 1 3/4 cups of the whipped cream. (Or thawed whipped topping if you choose).
- Spoon 1/4 cup into six to eight small bowls. Sprinkle with some of the crumbled gingersnaps. Top with the remaining mousse. Add whipped cream on top, then more gingersnaps.
- Keep in the refrigerator until ready to serve. Enjoy!
Pin the image below to save the whipped pumpkin spice mousse recipe for later.