Pumpkin Mousse (only 4 Ingredients!)

Get ready for pure pumpkin perfection with our easy Pumpkin Mousse! A velvety-smooth, autumn-inspired treat that screams Fall in every spoonful. Creamy, dreamy, and so delicious, it's a seasonal delight you won't be able to resist.

This mousse is delicious on it's own or you can dip cinnamon sugar sourdough crackers in it too!

A spoon is in the mason jar with the pumpkin mousse.

This pumpkin mousse is light and airy, melting in your mouth like a cloud of seasonal joy. With its delicate sweetness, it's the perfect treat to satisfy your sweet tooth without being too crazy sweet.

My daughter has recently become obsessed with all things pumpkin spice. I made this recipe for her and she was obsessed! When I had a little leftover, I froze it and it become a super simple pumpkin spice ice cream that we ate for dessert! This mousse will soon become a new Fall staple, I just know it!

If you love this recipe, be sure to check out these 3 ingredient pumpkin spice cookies and 2 ingredient pumpkin muffins.

Jump to:

Why You'll Love This Recipe
Ingredients to Gather
Step by Step Instructions
Expert Tips
Variations
Frequently Asked Questions
More Pumpkin Recipes
📖 Recipe

Why You'll Love This Recipe

It's the easiest recipe to make! There is nothing I love more than a no bake dessert like a 3 ingredient no bake cheesecake! No need to take up space in the oven if you want to serve this as a Thanksgiving dessert, or to heat up the house when it's a little too warm for the season.
It's full of Fall flavors! When the weather gets cold and it's the time of year to break out the pumpkin recipes, this is the top of my list to make! The whole family loves that this pumpkin mousse tastes light as air!
It can be made ahead of time. This fluffy mousse can be made up to 24 hours in advance of serving. Let it hang out in the refrigerator until you are ready to serve the mousse.

Ingredients to Gather

You only need a few simple ingredients for this fluffy dessert!

Pumpkin Purée. You will need one 15 ounce can of pumpkin puree. Make sure it is not pumpkin pie filling, that will overpower the pumpkin mixture with spice.
Pumpkin Pie Spice. This is easily found in the grocery store or it can be found on Amazon too.
Sweetened condensed milk. Grab one can from the grocery store. It is usually in the baking aisle.
Heavy cream. We will be making our own whipped cream with cold whipping cream.

The ingredients for pumpkin mousse are laid out.

Step by Step Instructions

Step 1: Add the sweetened condensed milk to a medium saucepan. Cook for 10-12 minutes on medium heat stirring continuously until it turns slightly brown.

Step 2: Add the pumpkin puree and pumpkin pie spice to the saucepan and stir until everything is combined.

The pumpkin puree and sweetened condensed milk are mixed together.

The pumpkin pie spice is added to the mixture.

Step 3: Pour the pumpkin mixture into a fine mesh strainer and push the mixture through to get rid of any lumps in the mixture.

Lynn's Tip!

Pushing the pumpkin mixture through a fine mesh strainer ensures that the mixture is velvety smooth in the end. We don't want any hard clumps or grittiness from the pumpkin in the mousse.

Step 4: Refrigerate the mixture for at least 2 hours until it is cooled.

The pumpkin mixture is strained through a fine mesh strainer.

The pumpkin mixture is in a bowl ready to cool in the refrigerator.

Step 5: Add the heavy whipping cream to the bowl of a stand mixer on medium-high speed and mix until stiff peaks form. This will take 3-4 minutes.

Step 6: Mix the pumpkin mixture into the whipped cream. Refrigerate for 2 hours and serve with a sprinkle of pumpkin pie spice.

The heavy whipping cream is formed into stiff peaks.

The pumpkin mixture is added to the stiff peaks of the whipped cream.

Expert Tips

Make sure the pumpkin mixture is cooled before you fold it into the whipped cream. If the mixture is room temperature or warmer you run the risk of melting the whipped cream.
Once all the ingredients are mixed together, let the mixture chill for at least 2 hours before serving.
If you do not have a stand mixer you can use a large bowl with an electric mixer or hand mixer.

Variations

Make it a no bake pumpkin mousse pie! Mix in a room temperature package of cream cheese and pour it into a graham cracker pie crust. Refrigerate the pie for at least 2 hours before serving.
Mix in more ingredients! Feel free to mix in 1 cup of mini chocolate chips, graham cracker pieces, or a little maple syrup for some extra sweetness!
Make it a dip! This is a great stand alone easy dessert, but you can also make it into an easy pumpkin fluff. Serve it with graham crackers, sourdough snickerdoodle cookies, cinnamon sugar crackers, or baked pie crust cookies.
Freeze it! You can make these into popsicles by pouring the mixture into your favorite popsicle mold and then freezing them for at least 4 hours. In no time at all you'll have Fall ice cream treats!

The pumpkin mousse is in a mason jar on a cutting board.

Frequently Asked Questions

Can I use skim milk or 2% milk instead of heavy whipping cream?

No, you have to use heavy whipping cream in this recipe. Any other type of milk will not whip properly and you will not get the fluffy texture to the mousse.

Can I use whipped topping instead of whipped cream?

Yes! You can use whipped topping instead of whipped cream. Cool whip will work great!

Is fresh pumpkin ok instead of canned pumpkin?

You can! If you have homemade pumpkin puree on hand you can use that instead of canned pumpkin. Make sure you have 15 ounces of fresh pumpkin puree for this recipe.

More Pumpkin Recipes

Did you make this recipe and love it?

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