Pumpkin Mousse
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Pumpkin Mousse

Servings: 6 Servings
Prep Time: 15 mins
Total Time: 15 mins
Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!


  • 1 8 Ounce Package Cream Cheese, Softened
  • 1/4 Cup Sugar
  • 1 15 Ounce Can Pumpkin Puree
  • 1 3.4 Ounce Package Instant Vanilla Pudding Mix
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1 Cup Whole Milk
  • 16 Ounces Heavy Cream
  • 1/4 Cup Powdered Sugar


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 3/4 cups of the whipped cream.
  • Spoon 1/2 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.


Calories: 340kcal, Carbohydrates: 18g, Protein: 2g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 107mg, Sodium: 48mg, Potassium: 110mg, Sugar: 15g, Vitamin A: 24.1%, Vitamin C: 0.5%, Calcium: 9.8%, Iron: 0.2%
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Halloween, No Bake, thanksgiving
Author: Krystle
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