Pumpkin Mousse
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This creamy Pumpkin Mousse is deliciously silky and flavorful, comes together in 10 minutes, and is a perfect make-ahead dessert! And with a simple alternative sugar swap you can also very easily make this a keto pumpkin mousse. Delicious either way, and we also add cream cheese for a pumpkin cheesecake mousse twist!
Whether you’re cooking for a crowd and need a quick dessert or just want the convenience of a ready dessert that requires next to no effort, this Pumpkin Mousse fits the bill!
This pumpkin mousse recipe calls for letting it chill for at least 2 hours before serving but overnight is best for optimal flavor. As such, this dessert is perfect for making a day in advance and then just needs to be dished up when it’s time to serve. Add a sprinkling of pumpkin pie spice on top with or without another dollop of whipped cream and you’re ready to roll out the dessert!
You have a few options with the sweetener according to your personal preference: Use all confectioner’s sugar for a “lighter” flavored dessert or substitute some brown sugar for a deeper flavor. Additionally, this is super easy to convert into Sugar Free Pumpkin Mousse simply by substituting the powdered sugar alternative of your choice. I personally like Swerve Alternative Confectioner’s Sugar. For a brown sugar substitute I like Sukrin Alternative Brown Sugar.
In addition to the heavy cream we love to include cream cheese which turns this into a pumpkin cheesecake mousse which is beyond scrumptious! If you want to add another layer of yumminess you can add some crushed graham crackers to the mousse.
Pumpkin Mousse Recipe
Let’s get started!
In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. Add the sugar, pumpkin pie spice, vanilla and maple extracts and beat until smooth.
Put beaters in freezer for a few minutes. Pour the heavy cream in a mixing bowl and beat until stiff peaks form.
Fold in the whipped cream.
Cover and chill for at least 2 hours before serving (preferably overnight for best flavor). Spoon or pipe into individual ramekins and garnish with a light dusting of pumpkin spice.
Enjoy!
For more pumpkin deliciousness be sure to try our:
- Pumpkin Pie Ice Cream
- Pumpkin Eggnog Cake
- Chocolate Pumpkin Seed Bark
- Whole Grain Pumpkin Waffles
- Chocolate Butterscotch Pumpkin Streusel Cake
- Pumpkin Chocolate Pecan Streusel Muffins
- Coconut Chicken Pumpkin Curry
- Pumpkin, Kale, and Sausage Lasagna
- Spiced Pumpkin Vinaigrette
- Pumpkin Mac and Cheese
- Pumpkin Sausage Gravy and Biscuits
- Curried Pumpkin and Coconut Meatballs
- Roasted Pumpkin Hummus
Pumpkin Mousse
Ingredients
- 1 cup (140 grams) unsweetened pumpkin puree
- 8 ounces cream cheese , softened at room temperature
- 1/3 cup powdered (confectioner's) sugar (more if you prefer it sweeter)
- alternative powdered sugar sweetener for sugar free version
- 3 tablespoons brown sugar
- alternative brown sugar sweetener for sugar free version
- 3 teaspoons homemade pumpkin pie spice (click link for recipe)
- 1 teaspoon quality pure vanilla extract
- 1/2 teaspoon maple extract
- 1 cup whipping cream , chilled
Instructions
- Put beaters in freezer for a few minutes. Pour the heavy cream in a mixing bowl and beat until stiff peaks form. Set aside. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. Add the sugars, pumpkin pie spice, vanilla and maple extracts and beat until smooth. Fold in the whipped cream. Cover and chill for at least 2 hours before serving (preferably overnight for best flavor). Spoon or pipe into individual ramekins and garnish with a light dusting of pumpkin spice. Makes 6 small servings or 4 larger servings.
Nutrition
Originally published on The Daring Gourmet December 9, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
