Creamy Pumpkin Mousse Recipe

This creamy pumpkin mousse recipe is light and flavorful! Surely it serves as a wonderful alternative to all those heavy cakes and pies on the holiday season menu.

The airy texture of mousse is a result of the pureed main ingredient combined with whipped frothy egg whites. For this recipe that chief ingredient is the pumpkin puree.

History of Mousse

The word mousse actually means “foam”. Originating in France in the 18th century, the first known mousse dessert is the “Mousse au Chocolat”. This world famous dessert was introduced to the United States at a food exposition in 1892 in New York.

Did you know it was a novice’s idea to separate egg whites and whip them into a froth? Later, as electric mixers became more available in households the popularity of mousse grew.

Let’s grab our own mixers and get started with this creamy pumpkin mousse!

Ingredients + Variations

• 1 pint heavy whipping cream
• 6 tablespoons real maple syrup, divided
• 1 15-oz. can pumpkin purée (not pumpkin pie filling)
• 8 oz. cream cheese, softened, cubed
• 2 tablespoons pumpkin pie spice
• 1 teaspoon real vanilla extract
• 1/3 cup half & half

Extras

• Pecan halves
• Ground cinnamon, for dusting
• Ginger Snap cookies, for serving

Equipment

• Hand mixer
• Large bowl

Instructions

1. Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. 

2. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
   
3. Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
   
4. Taste and adjust seasonings, as desired, and transfer to individual dessert bowls.
   

Cooking Tips

• Cover and place in the refrigerator to chill for at least 1 hour.

Serving

To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy! 

Variations or Extras

• Pecan halves
• Ground cinnamon, for dusting
• Ginger Snap cookies, for serving

Pairs with (wine/drink)

• Riesling
• Sparkling wine
• Coffee

Storage Instructions

Cover your mousse in a container and store in the refrigerator. Your creamy pumpkin mousse will last up to five days.

This creamy pumpkin mousse recipe can also be frozen and should keep well for up to two months. Always refrigerate immediately after use to keep it fresh. Of course, this mousse is so good the leftovers probably won’t last too long!

You May Also Like 

• Cinnamon Honey Butter

Bragging Rights

We would love to see what you did with this recipe!

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