Creamy Pumpkin Mousse

Creamy Pumpkin Mousse is the perfect alternative to pumpkin pie – light and airy with a velvety texture but without all of the heaviness of many Fall desserts.

Made with pumpkin puree, cream cheese, whipped cream, and a variety of warm spices, this pumpkin mousse is sure to become a new favorite for pumpkin lovers.

Plus, this easy no-bake recipe is gluten free and refined sugar free. This post contains affiliate links.

Be sure to check out the rest of our recipes for fall, too!

Creamy Pumpkin Mousse – Naturally Gluten Free

Pumpkin mousse is a delicious and creamy dessert that is perfect for the fall season.

It is a light and airy dessert that is full of pumpkin flavor and is perfect for those who love all things pumpkin.

Prep time: 10 minutes + time to chill

Serves: 4-6

Ingredients:

• 1 pint heavy whipping cream
• 6 T. real maple syrup, divided
• 1 15-oz. can pumpkin purée (not pumpkin pie filling)
• 8 oz. cream cheese, softened, cubed
• 2 T. pumpkin pie spice
• 1 t. real vanilla extract
• 1/3 c. half & half

Optional:

• Pecan halves
• Ground cinnamon, for dusting
• Ginger Snap cookies, for serving

Pumpkin Mousse Directions:

Beat the heavy whipping 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.

Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining 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. Enjoy! 

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Creamy Pumpkin Mousse

Yield: 6

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Cros the perfect alternative to pumpkin pie - light and airy without all of the heaviness of many Fall desserts.usse

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Ingredients

• 1 pint heavy whipping cream
• 6 T. real maple syrup, divided
• 1 15-oz. can pumpkin purée (not pumpkin pie filling)
• 8 oz. cream cheese, softened, cubed
• 2 T. pumpkin pie spice
• 1 t. real vanilla extract
• 1/3 c. half & half

Instructions

1. Beat the heavy whipping 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.
2. Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
3. 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.
4. To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.

Notes

Optional toppings:

• Pecan halves

• Ground cinnamon, for dusting

• Ginger Snap cookies, for serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mixing Bowls - Stainless Steel, Non Slip, Colorful Silicone Bottom
• 
  Silicone Cooking Kitchen Utensils - Tongs, Spatula, Spoon, Brush, Whisk
• 
  KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater
• 
  KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 133mgSodium: 155mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 6g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.