Sometimes you just want a quick dessert that you don’t have to bake.
And if you’ve got some leftover pumpkin puree, then this no-bake pumpkin mousse is the perfect option.
It’s easy and it’s super yummy.
And it’s sweet enough for a dessert without being too heavy or rich tasting.
It’s the perfect little light dessert.
Here’s that recipe for ya –
No-Bake Fresh Pumpkin Mousse
This luscious, airy pumpkin mousse is a dream dessert for fall gatherings or cozy nights in. Made with fresh pumpkin puree, warm spices, and whipped cream, it's light yet indulgent, requiring no oven time at all.
Ingredients
- 1 cup fresh pumpkin puree (homemade or canned pure pumpkin, not pumpkin pie filling)
- 2 cups heavy whipping cream (cold, divided)
- 8 oz cream cheese (softened to room temperature)
- 3/4 cup granulated sugar (divided)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon powdered gelatin (unflavored, optional for extra stability)
- 2 tablespoons cold water (if using gelatin)
Instructions
1. If using gelatin for extra stability, sprinkle the powdered gelatin over the cold water in a small bowl and let it bloom for 5 minutes. Once bloomed, gently heat it in the microwave for 10-15 seconds until dissolved, stirring well. Set aside to cool slightly.
💡 Tip: Gelatin is optional but helps the mousse hold its shape better, especially if serving in individual glasses or piping.
2. In a large mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
💡 Tip: Make sure the cream cheese is fully softened to avoid lumps in your mousse.
3. Add the pumpkin puree, vanilla extract, cinnamon, ginger, allspice, cloves, and salt to the cream cheese mixture. Beat until thoroughly combined and smooth.
💡 Tip: If you're using the gelatin, add the cooled dissolved gelatin at this stage and mix well.
4. In a separate large bowl, whip 1 1/2 cups of the cold heavy cream with the remaining 1/4 cup sugar using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
💡 Tip: Chill your mixing bowl and beaters for 15 minutes beforehand for best whipping results.
5. Gently fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula to lighten it. Then fold in the remaining whipped cream in two additions, being careful not to deflate the mixture.
💡 Tip: Use a gentle folding motion from the bottom up to preserve the airy texture.
6. Spoon or pipe the mousse into individual serving glasses, bowls, or one large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours, or until set and chilled.
💡 Tip: For an elegant presentation, use a piping bag with a large star tip to pipe the mousse into glasses.
7. Before serving, whip the remaining 1/2 cup of heavy cream until soft peaks form. Top each mousse with a dollop of whipped cream and garnish with a sprinkle of cinnamon, crushed gingersnap cookies, or candied pecans if desired.
💡 Tip: The mousse can be made up to 24 hours in advance and kept refrigerated.
Notes
You can substitute nutmeg for the allspice.
Tips
- For homemade pumpkin puree, roast a small sugar pumpkin, scoop out the flesh, and blend until smooth. Make sure to drain any excess liquid.
- If your mousse seems too thick, you can fold in an extra tablespoon or two of cream to achieve your desired consistency.
- For a boozy twist, add 1-2 tablespoons of bourbon or rum to the pumpkin mixture.
- Store any leftovers covered in the refrigerator for up to 3 days.
- This mousse can also be frozen for up to 1 month - thaw in the refrigerator before serving.
Variations
Here’s a few ideas for you if you’re looking for some ways to dress this mousse up a bit –
- Chocolate Pumpkin Mousse: Fold in 1/2 cup of melted and cooled dark chocolate into the pumpkin mixture for a decadent twist.
- Maple Pumpkin Mousse: Replace half of the granulated sugar with pure maple syrup for a deeper fall flavor.
- Dairy-Free Version: Use coconut cream (chilled overnight) in place of heavy cream and vegan cream cheese for a dairy-free alternative.
- Pumpkin Cheesecake Mousse: Add an extra 4 oz of cream cheese and a tablespoon of lemon juice for a tangier, cheesecake-inspired version.
- Layered Parfait: Layer the mousse with crushed graham crackers or gingersnaps and caramel sauce in parfait glasses.
- Spiced Cookie Crust: Serve the mousse over a layer of crushed speculoos or graham cracker crust for added texture.
Nutrition Facts
Calories: 385 kcal
Total Fat: 30g
Saturated Fat: 19g
Cholesterol: 105mg
Sodium: 210mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 25g
Protein: 4g
Vitamin A: 125% DV
Vitamin C: 4% DV
Calcium: 8% DV
Iron: 6% DV