Perfect Pumpkin Mousse (only 4 Ingredients!)

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Experience pure pumpkin perfection with our easy Pumpkin Mousse. A velvety-smooth, autumn-inspired treat that captures the essence of fall in every spoonful. Creamy, dreamy, and effortlessly delicious, it's a seasonal delight you won't be able to resist.

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 overwhelming your taste buds.

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

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

It's the easiest recipe to make! There is nothing I love more than a no bake dessert! 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!

The ingredients for pumpkin mousse are laid out.

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.

Step by Step Instructions

The pumpkin puree and sweetened condensed milk are mixed together. — **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.

The pumpkin pie spice is added to the mixture. — **Step 2:** Add the pumpkin puree and pumpkin pie spice to the saucepan and stir until everything is combined.

The pumpkin mixture is strained through a fine mesh strainer. — **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.

The pumpkin mixture is in a bowl ready to cool in the refrigerator. — **Step 4:** Refrigerate the mixture for at least 2 hours until it is cooled.

The heavy whipping cream is formed into stiff peaks. — **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.

The pumpkin mixture is added to the stiff peaks of the whipped cream. — **Step 6:** Mix the pumpkin mixture into the whipped cream. Refrigerate for 2 hours and serve with a sprinkle of pumpkin pie spice.

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, snickerdoodle cookies, cinnamon sugar crackers, or baked pie crust cookies.

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!

More Pumpkin Recipes

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