Pumpkin Mousse

Easy pumpkin pie mousse in a cup topped with whipped cream and chocolate chips.

Impress your Halloween or Thanksgiving guests with this healthy mousse recipe, made with real pumpkin and low in added sugar! It's incredibly easy to make while still tasting fancy. No bake desserts for the win!

Course Dessert, Snack

Cuisine American

Prep Time 15

Chilling Time 1

Total Time 1 15

Servings ½-cup servings

Calories 223kcal

Author Lizzie Streit, MS, RDN

Equipment

hand mixer

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

US Customary - Metric

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!
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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.

Nutrition