If you’re looking for a creamy fall dessert to make, then this Pumpkin Mousse recipe might just be what you need! Made with canned pumpkin, cream cheese, and pumpkin pie spices, it is topped with maple whipped cream and a dream to make and eat!
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Naturally, we are all about Pumpkin Recipes here on The Purple Pumpkin Blog! The humble pumpkin (and other squash) can be used in so many recipes, both sweet and savory and this Pumpkin Mousse is just another fab way to use this orange fruit!
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.Wikipedia
Some mousse recipes require the use of [raw] eggs but this one doesn’t, meaning it’s safe for all to eat and enjoy.
The pumpkin mousse recipe is so easy and quick – just 10 minutes to make – but it does need some chilling time (about an hour) so be mindful of that when you’re making it. (To be fair, I’ve been known to sneak a taste before it’s chilled!)
Serve the mousse with whipped cream from a can, or make the delightful maple whipped cream that is included with the recipe.
This recipe is also gluten-free, so perfect for those with that dietary requirement – just leave out the gingersnap cookies that is served on the side of this dessert.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- 100% Real Maple Syrup – always buy the good stuff, anything less is just made up using corn syrup.
- Pumpkin Pie Spice – but if you can’t source this spice blend, it’s easy to make yourself. See below.
- Canned Pure Pumpkin Purée – not pumpkin pie filling! If you can source pure pumpkin, you can also make that yourself. Again, see below.
- Real Vanilla Extract – buy the best you can afford, it makes all the difference!
- Pecan Halves – for garnish, optional
- Gingersnap Cookies – or you could make your own gingersnap cookies
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
How Do I Make Pumpkin Pie Spice?
Stir the following spices together and store in an airtight jar in a cool, dry place. Use as required in recipes. You can adjust the levels of spices to your own personal preferences if you like.
- 3 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1 Tbsp ground nutmeg
- 2 tsp ground allspice
- 2 tsp ground cloves
How Do I Make Pumpkin Purée?
Before it was readily available in the UK, this is what I used to do in recipes that used pumpkin purée.
Simply peel, de-seed, and chop a pumpkin or butternut squash, steam until tender then purée in a food processor. Use as required in recipes.
More Recipes Using Canned Pumpkin
One of the hero ingredients in this recipe is canned pumpkin, so here are some more recipes using the same:
More Fall Dessert Recipes
Looking for more dessert recipes for fall? Check these out next:
How Do I Make Pumpkin Mousse?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
For the Maple Whipped Cream
- 1 pint heavy whipping cream (double cream)
- 2 Tbsp real maple syrup
For the Mousse
- 1 (15 oz / 425g) can pumpkin purée
- 8 oz cream cheese, softened, cubed
- 2 Tbsp pumpkin pie spice
- 1 tsp real vanilla extract
- ⅓ cup half & half (single cream)
- 4 Tbsp real maple syrup
For Serving, Optional
- Maple whipped cream (recipe below)
- Pecan halves
- Ground cinnamon
- Gingersnap cookies
- To make the maple whipped cream, beat the cream in a large bowl with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
- To make the mousse, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and 4 tablespoons of maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
- Taste and adjust seasonings, as desired, and transfer to individual dessert bowls.
- Cover and place in the refrigerator to chill for at least 1 hour.
- To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Serve with gingersnap biscuits on the side. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 503Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 160mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 6g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Slow Cooker Pumpkin + Apple Soup
- Main Dish: Sheet Pan Roasted Chicken
- Side Dish: Rustic Roasted Potatoes with Garlic & Rosemary
- Beverage: Bourbon Apple Cider Maple Fizz Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!