Description
A light and creamy pumpkin mousse, perfect for fall or any dessert occasion. This easy no-bake treat is flavored with warm spices and topped with whipped cream.
Ingredients
6.8 ounces cheesecake instant pudding mix (193 grams; 2 (3.4-ounce) boxes)
¼ cup brown sugar (52 grams)
1½ teaspoons pumpkin pie spice (5 grams; plus more for garnish):
1 cup half-and-half (227 grams)
15 ounces pumpkin puree (425 grams; 1 can—ensure it’s not the pumpkin pie filling!)
8 ounces whipped topping (227 grams; thawed if frozen and divided)
Instructions
- In a bowl, whisk together pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours.
- Before serving, drizzle with maple syrup or top with extra whipped cream if desired.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- Ensure pumpkin puree is unsweetened (not pumpkin pie filling).
- Best served chilled within 24 hours for optimal texture.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg