Pumpkin Mousse: Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!
Thanksgiving can be a lot of pressure! You’ve got to roast the turkey to juicy perfection, make sure your mashed potatoes are lump free, and–my least favorite–clean the house!
This pumpkin mousse is the perfect finish to a big Thanksgiving meal. It is light, tastes like fall, and, best of all, easy! Try to resist the urge to dip in with your fingers or a gingersnap cookie!
More Yummy Fall Desserts:
What Is Mousse?
Mousse is a light and smooth dessert. It is whipped with an electric mixer, which gives it a divine airy melt in your mouth feel. Think of it as pudding’s less dense cousin! Instead of being thickened with cornstarch, we’re going to use homemade whipped cream.
How To Make Pumpkin Mousse
First, we’ll make the whipped cream topping. Put a large mixing bowl in the freezer.
Then, using the Braun MultiMix Hand Mixer, whip the cream for 3-5 minutes. I have made Whipped Cream by hand many times, by hand and it is exhausting and time consuming. This mixer makes it a piece of cake! It’ll be ready faster than you can get Cool Whip out of the freezer!
You’ll know it is ready when it begins to thicken. I love the user friendly spin dial for changing speeds. I can do it one handed while I mix. There is no guess work here as the speeds are numbered. I always start my whipped cream on low speed before going up to medium for the last 1-2 minutes.
Then, mix in the powdered sugar.
Now it is time to make the mousse! Using Braun MultiMix Hand Mixer (available on Amazon), beat the cream cheese until smooth. I really appreciate the soft grip that is easy on my hard-working hands! If you bake a lot like I do, you’ll appreciate this!
Then, stir in the sugar. After that, it is time to add the pumpkin puree, vanilla pudding mix, and spices. Mix until well combined.
Then slowly add in the milk a little at a time. After that, fold in 1 ¾ cup of the prepared whipped cream.
To serve: Add ½ cup of the mousse to serving bowls.
Top with whipped cream.
I hate cleaning. Luckily, clean up in a breeze! We’ve got 2 bowls and beaters for the dishwasher to do. In addition, our mixer easily wipes clean since there are no visible holes, vents, or seams. I really appreciate this as getting sugar or flour out of those tiny crevices is no fun!
Make Ahead Tips:
Can I make it ahead? If you’re looking to make this pumpkin mousse recipe for Thanksgiving, you can certainly make it up to a day in advance. Store covered in the refrigerator.
Can you freeze mousse? You sure can! Freeze in individual containers that are tightly covered. Thaw for 12-24 hours in the fridge before enjoying.
Frequently Asked Questions
Should I use pumpkin puree or pie filling? I always use pumpkin puree. Canned pumpkin pie filling tends to be heavy on the sugar and light on the spice. Using puree in this pumpkin cheesecake mousse will allow us to adjust it to our tastes.
Does mousse need to be refrigerated? Yes. Because it contains dairy, it must be stored in the fridge.
How to serve mousse: I like serving my mousse in small dessert dishes. This way everyone gets their own individual portion. I’ve also served this dessert as shooters in a shot glass. So cute and pretty!
Eager to make your own easy pumpkin mousse? The Braun MultiMix hand mixer is 20% off from 10/28-11/6. Besides the beaters it also comes with dough hooks, a storage bag, and an extra long cord. Such a great deal for yourself, or as a holiday gift!
For the Homemade Whipped Cream
- Put a large mixing bowl in the freezer to chill.
- Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
- Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
- Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
For the Pumpkin Mousse
- Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
- Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
- Slowly add in the milk, beating as you add it in.
- Next,, fold in 1 ¾ cups of the whipped cream.
- Spoon ½ cup of pumpkin mousse into six small bowls.
- Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
- Refrigerate until ready to serve.
What do you think of this Pumpkin Mousse? What is your favorite Fall dessert recipe?
This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.