Name: Pumpkin Mousse with Whipped Cream Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.25 cups heavy cream; ¼ cup maple syrup; ¾ cup canned pumpkin puree; ¼ cup plain Greek yogurt (full-fat preferred, such as 5% Fage); 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice (can substitute with cinnamon); ⅛ teaspoon salt; Crushed graham crackers, gingersnaps, or pretzels; Chocolate chips, chocolate shavings, or cacao nibs; Caramel sauce, maple syrup, or chocolate syrup; Candy corn; Candied ginger; Granola; Nuts; Pumpkin seeds

Jump to Recipe· 4.6 from 134 reviews

If you’re on the hunt for a dessert that’s both light and luxuriously creamy, you’re going to adore this Pumpkin Mousse with Whipped Cream Recipe. I absolutely love how this turns out – it’s silky, spiced just right, and topped with fluffy whipped cream that makes every bite feel like a treat you deserve. Whether it’s a cozy fall afternoon or a holiday get-together, this pumpkin mousse has quickly become a favorite in my kitchen, and I just know you’ll enjoy it as much as my family does.

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Why You’ll Love This Recipe

Easy to Make: No fancy equipment needed—just a hand mixer and simple folding technique.
Light & Creamy Texture: The mousse is airy but still satisfies pumpkin cravings with richness.
Customizable Toppings: You can dress it up with anything from nuts to caramel for different occasions.
Perfect Make-Ahead Dessert: Chill it in the fridge and add toppings just before serving for fresh taste.

The image shows two white paper cups with a green stripe placed on a wooden board on a white marbled surface. Each cup has three visible layers: a light orange creamy base, a swirl of white whipped topping in the middle, and a dusting of brown powder sprinkled over both layers. On top of the whipped cream, there are several dark chocolate chips scattered. Around the wooden board and cups, a few chocolate chips and some powder are also visible. In the background, there is a white and orange striped cloth. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Mousse with Whipped Cream, pumpkin mousse dessert, fall pumpkin mousse recipe, easy pumpkin mousse, airy pumpkin dessert

Ingredients You’ll Need

These ingredients come together so beautifully—you’ve got creamy richness from the heavy cream and Greek yogurt, natural sweetness and spice from the pumpkin puree and pumpkin pie spice, and a gentle warmth from vanilla. I always recommend using full-fat Greek yogurt; it balances the texture without making it too heavy.

Flat lay of a small white ceramic bowl filled with smooth bright orange pumpkin puree, a small white ceramic bowl with thick plain Greek yogurt, a small white ceramic bowl containing a glossy amber maple syrup, a small white ceramic bowl of heavy cream just softly whipped, a neat pile of warm brown pumpkin pie spice powder beside a tiny mound of fine salt, and a small white ceramic bowl holding clear vanilla extract liquid, all ingredients fresh and natural, arranged symmetrically in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Mousse with Whipped Cream, pumpkin mousse dessert, fall pumpkin mousse recipe, easy pumpkin mousse, airy pumpkin dessert

Heavy Cream: This is key for whipped cream and adding luscious richness to the mousse.
Maple Syrup: A natural sweetener that pairs perfectly with pumpkin—feel free to adjust sweetness to your taste.
Canned Pumpkin Puree: Makes the pumpkin flavor intense and perfectly smooth.
Plain Greek Yogurt: Adds a subtle tang plus creaminess—full-fat gives the best texture.
Vanilla Extract: Elevates the flavors and softens spices.
Pumpkin Pie Spice: The secret blend that creates that familiar, cozy pumpkin flavor. If you don’t have it, cinnamon works great too.
Salt: Just a pinch balances and brightens all the flavors.
Toppings of Choice: Think crunchy, sweet, or spicy additions like nuts, chocolate chips, or caramel—you’ll want options!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Pumpkin Mousse with Whipped Cream Recipe is how easy it is to customize. Whether you want to make it dairy-free, ramp up the spices, or add a fun crunch, there’s room to make it truly yours.

Dairy-Free Variation: I swapped in coconut whipped cream and coconut milk yogurt for a tropical twist that doesn’t skimp on creaminess.
Extra Spiced Version: When I want more punch, I add a pinch of ground cloves and nutmeg—just a little goes a long way to deepen the flavor.
Sweetener Swap: You can replace maple syrup with honey or agave if that’s what you have on hand; it still tastes fantastic.
Add a Crunch: Toasted pecans or crushed ginger snaps on top add wonderful texture and elevate the presentation.

How to Make Pumpkin Mousse with Whipped Cream Recipe

Step 1: Whip the Cream and Maple Syrup

Start by beating the heavy cream and maple syrup in a large bowl with a hand mixer on high speed. You’ll want to whip it until medium peaks form—this means when you lift the beaters, the cream holds its shape but still has a soft, gentle peak. This whipped cream is not only delicious on top, but it also lightens the mousse beautifully. Don’t overwhip it, or it’ll get grainy and start turning into butter, which is a common pitfall I’ve seen many friends encounter.

Step 2: Prepare the Pumpkin Base

In a separate bowl, mix the pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and salt until you have a fluffy, smooth mixture. I usually use a hand mixer for this, but a vigorous whisk works too if you don’t mind the arm workout! This step is crucial because you want everything evenly distributed so every bite is flavorful.

Step 3: Fold in the Whipped Cream

Gently fold in about three-quarters of the whipped cream (around 1 cup) into your pumpkin mixture. Use a rubber spatula and fold rather than stir to keep as much air in the mousse as possible. This folding technique is something I discovered the hard way—mixing too vigorously will deflate your mousse and make it dense. Leave the remaining whipped cream aside for a luscious topping later.

Step 4: Portion and Chill the Mousse

Spoon the mousse into your preferred serving containers—individual glass jars are my favorite because they’re cute and perfect for portion control. Alternatively, sundae dishes or compostable cups work great if you’re serving for a crowd. Then cover them with lids or plastic wrap and refrigerate for at least an hour to let everything set beautifully. If you plan to serve the mousse with toppings the same day, you can add those before chilling, but just be sure your container’s lid won’t smoosh the whipped cream.

Step 5: Add Final Whipped Cream and Toppings

Just before serving, dollop the remaining whipped cream on top of each mousse cup and sprinkle with your favorite toppings. This step is where things get fun—you can keep it classic or creative, depending on your mood and what you have in the pantry.

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Pro Tips for Making Pumpkin Mousse with Whipped Cream Recipe

Temperature Matters: Chill your heavy cream and mixing bowl beforehand for quicker and better whipping results.
Use a Rubber Spatula: Folding with a spatula keeps the mousse airy—avoid metal spoons for folding as they tend to overmix.
Adjust Sweetness to Taste: Maple syrup is naturally sweet, but taste your pumpkin mixture before folding in whipped cream and add a little extra if you like it sweeter.
Topping Timing: Add crunchy toppings last to keep them from getting soggy—wait until right before serving if possible.

How to Serve Pumpkin Mousse with Whipped Cream Recipe

Pumpkin Mousse with Whipped Cream Recipe - Serving

Garnishes

I love topping this pumpkin mousse with a scattering of crushed gingersnaps for spice and crunch, plus a little drizzle of caramel sauce to add decadence. Sometimes I sprinkle toasted pumpkin seeds or chopped pecans for an earthy note and texture contrast. Chocolate shavings or cacao nibs give it a slightly bitter edge that pairs nicely with the sweetness. Honestly, once I started experimenting with toppings, it elevated the experience every single time.

Side Dishes

This dessert pairs beautifully with a cup of strong coffee or chai tea, which balances the sweetness of the mousse. If you want to go all out, a slice of homemade pumpkin bread or spiced cookies serve as a charming accompaniment. For fall dinner parties, I often put out a cheese platter nearby—this mousse makes a perfect sweet finale after savory bites.

Creative Ways to Present

For special occasions, I like to pipe the mousse into elegant glassware with a star tip for that professional look. If you don’t have a piping bag, a zip-top bag with a corner snipped off works just as well—I’ve done this many times when I was in a pinch! Layering the mousse with alternating layers of crushed gingersnaps or granola inside clear jars creates a beautiful visual and adds texture to every spoonful.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover mousse in an airtight container in the fridge, without toppings, and it stays fresh for up to 3 or 4 days. Personally, I try to enjoy it within a day or two for the best texture and flavor. Always add your crunchy or fresh toppings just before serving so they don’t get soggy or lost in the moisture.

Freezing

Freezing pumpkin mousse isn’t something I recommend because it changes the texture—the mousse can become watery or grainy once thawed. I tried freezing it once and ended up with a less satisfying dessert, so I stick to fresh every time now.

Reheating

Since this dessert is best served chilled, I don’t reheat leftovers; instead, I simply scoop it straight from the fridge when ready to serve. If you want to soften it slightly, letting it sit at room temperature for 10–15 minutes works well without sacrificing texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree in this Pumpkin Mousse with Whipped Cream Recipe?

You can, but you’ll need to cook and puree the pumpkin first by roasting or boiling until soft, then blend it until smooth. Keep in mind fresh pumpkin puree is typically more watery than canned, so it’s a good idea to strain it slightly to remove excess moisture for the best mousse texture.
Is this Pumpkin Mousse with Whipped Cream Recipe suitable for a gluten-free diet?

Yes! The mousse itself is naturally gluten-free as it contains no flour or wheat ingredients. Just be mindful about your choice of toppings—use gluten-free cookies or nuts to keep it safe.
Can I make this recipe vegan?

Absolutely! Use coconut cream or a vegan whipping cream replacement for the heavy cream and a dairy-free yogurt such as coconut yogurt instead of Greek yogurt. Maple syrup stays the same, and all other ingredients are plant-based. This swap still creates a lovely creamy mousse.
How long does this Pumpkin Mousse keep in the fridge?

If stored properly in an airtight container without toppings, it keeps fresh for about 3 to 4 days. For the best flavor and texture, enjoy it within 1 to 2 days, adding any crunchy or delicate toppings just before serving.
What’s the best way to fold in the whipped cream?

Use a large rubber spatula and gently cut down through the middle of the mixture, then sweep the spatula along the bottom and up the side of the bowl, folding over the top of the mousse. Repeat this motion while rotating the bowl. This preserves the airiness and prevents deflating your mousse.

Final Thoughts

This Pumpkin Mousse with Whipped Cream Recipe has become my go-to dessert when I want something that balances simplicity with indulgence. The ease of making it, combined with its irresistibly creamy texture and cozy fall flavors, makes it a crowd-pleaser every time I serve it. I encourage you to try it next time you want a no-fuss dessert that feels special—and don’t forget to play around with toppings to make it your own! You’re going to love how effortless and delicious this treat is.