Creamy and delicious with only a handful of ingredients, this easy pumpkin mousse recipe is the best dessert for Halloween, Thanksgiving, and other fall gatherings! It’s a healthy twist that’s low in added sugar and made with no eggs — just heavy cream, real pumpkin, pumpkin spice, Greek yogurt, maple syrup, and vanilla extract. Make these no bake pumpkin pie mousse cups when you need a cold dessert that’s sure to be a crowd-pleaser!
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Lizzie’s Notes
There are few things I love more than a go-to dessert that works for multiple occasions! This pumpkin mousse recipe has become a staple for fall festivities. You can whip it up for a Halloween party, make it for a football watching potluck, or serve it for Thanksgiving.
It’s ridiculously easy to make while still feeling indulgent and fancy. Plus, it’s not over-the-top sweet! Hooray for healthier, veggie-loaded options that celebrate seasonal flavors without way too much sugar.
Oh, and before I forget, this is an ideal recipe for making in advance to serve at a later time. Because if you’re rushing from school to activities to holiday parties without much time in between, a make-ahead treat with a short prep time is JUST what you need!
Ingredients and Substitutions
- Heavy cream: Use heavy aka whipping cream for this recipe. Half and half or whole milk will not work as substitutes. If you are looking for a vegan sub, you can try canned coconut milk that’s been refrigerated overnight. However, you should only use the thick cream that accumulates at the top of the can and get rid of the watery milk underneath it. This can be whipped like heavy cream but will be looser.
- Pumpkin puree: Use canned pumpkin, not pumpkin pie filling, when making this pumpkin mousse recipe.
- Greek yogurt: Plain Greek yogurt of any fat content will work. I like to use Fage 5%. If you’re in a pinch and don’t have Greek yogurt, substitute sour cream.
- Maple syrup: Use powdered sugar if you don’t have maple syrup or if you want a stiffer mousse.
- Pumpkin pie spice: If you don’t have it, substitute cinnamon.
- Vanilla extract and salt
Instructions
The full list of ingredients and instructions for this pumpkin mousse recipe are at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Beat the heavy cream and maple syrup with a hand mixer until medium peaks form. Transfer to a separate bowl.
Beat the pumpkin, Greek yogurt, vanilla extract, and salt in a mixing bowl until well-combined.
Fold in about 1 cup of the whipped cream.
Transfer the mousse to your serving container(s) of choice. Top with the remaining whipped cream and desired toppings. Put in the fridge for at least an hour if you want to serve them cold.
Toppings
While it tastes delicious on its own, here are some recommended toppings for this pumpkin mousse recipe:
- Whipped cream
- Chocolate chips, chocolate shavings, or cacao nibs
- A dusting of pumpkin pie spice or cinnamon
- Crushed graham crackers or gingersnaps
- Crushed pretzels
- Candy corn
- Candied ginger
- Granola
- Pecans, walnuts, or pumpkin seeds
- A drizzle of caramel sauce, chocolate syrup, or maple syrup
Serving
I recommend serving pumpkin mousse cold after it has been chilled in the refrigerator for at least an hour. You can serve it in individual cups, such as sundae glasses, glass jars, or these compostable cups with lids that I love using for parties! They are really helpful if you make the mousse in advance, since the caps are slightly elevated and won’t squish the whipped cream.
Pipe the mousse into mini phyllo shells for a bite-sized option. Alternatively, serve the mousse in a bowl with a variety of toppings on the side so guests can scoop out their own serving and add what they want.
Storage
This pumpkin mousse recipe will last in an airtight container in the refrigerator for up to 3 to 4 days. It will taste best when enjoyed in the first couple of days. To maintain the mousse’s texture, wait to add whipped cream and toppings until just before serving if you aren’t planning on eating it within the next few hours.
More Healthy Desserts
Love this mousse? You may enjoy these other lightened up desserts:
📖 Recipe
Pumpkin Mousse
Equipment
Ingredients
- 1.25 cups heavy cream
- ¼ cup maple syrup
- ¾ cup canned pumpkin puree
- ¼ cup plain Greek yogurt - full-fat preferred, I use 5% Fage
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice - can sub cinnamon
- ⅛ teaspoon salt
- Toppings of choice - see notes
Instructions
- In a mixing bowl, beat the heavy cream and maple syrup on high with a hand mixer until medium peaks form. You will get about 1 and ½ to 1 and ¾ cups of whipped cream total.
- In another mixing bowl, beat the pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and salt until fluffy and well-combined.
- Fold in about ¾ of the whipped cream (about 1 cup), reserving the rest (about ½ cup) for topping the mousse. Use a rubber spatula to gently stir it into the pumpkin mixture until combined.
- Spoon the mousse into serving containers of your choice: individual glass jars, sundae dishes, or compostable cups. You can also serve it in a large bowl for others to scoop out and add their own toppings.
- Add a dollop of whipped cream and toppings of choice to each cup of mousse. Cover the mousse with lids or plastic wrap, referring to the following recommendations. Important note: If you are eating the mousse the same day/within a few hours, you can add the toppings before refrigerating. This works best if you have a way to cover the mousse without squishing the whipped cream/toppings (such as cups with raised lids). Alternatively, you can fill your glasses/jars only halfway with mousse and use the rest of the space for the whipped cream/toppings so they are not sticking over the top where plastic wrap or lids would squish them.If you are eating the mousse the next day or don't have lids that will preserve the whipped cream/toppings, cover the containers of mousse with lids or plastic wrap and add toppings before serving instead.
- Transfer the covered mousse to the refrigerator and let it chill for at least an hour. If you didn't add whipped cream/toppings, cover the bowl with the remaining whipped cream and place it in the refrigerator as well. Just before serving, add a spoonful of the reserved whipped cream on top of each cup and toppings of choice. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Topping ideas: 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
- Make ahead and storage: Without toppings, the mousse will keep in an airtight container in the fridge for up to 3 to 4 days. It tastes best when enjoyed within 1 to 2 days. Add toppings just before serving. I don’t recommend freezing the mousse because it will lose its texture when thawing.
- Serving: You can spoon the mousse into serving containers of your choice, but if you want a swirled or professional look, consider using a piping bag and tip. These tools also come in handy when topping the mousse with the rest of the homemade whipped cream. If you don’t have piping bags, you can put the mousse or whipped cream into a large zip-top plastic bag. Seal it tightly, push the contents down to one bottom corner of the bag, and cut off the tip of the corner for a makeshift piping bag.
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