I just love this homemade pumpkin mousse recipe. It is smooth, light, creamy, and oh so delicious. Packed with pumpkin flavor, if you like pumpkin desserts like pumpkin pie, you have got to give this pumpkin mousse a try!
As I get older I appreciate and crave pumpkin desserts more and more. When I was a little kid, they weren’t really my favorite, but now I enjoy them so much. This pumpkin mousse recipe isn’t a classic french mousse that uses eggs, it is an Americanized version.
There is no cooking involved at all. Also, it is a pretty healthy dessert, with even ways to make it even healthier if you like. So if you love pumpkin, give this pumpkin mousse a try. If I can do it, you can do it. Let’s get started!
Ingredients
- 1 cup heavy whipping cream or use cool whip topping lite version for even more healthy (240ml)
- 3 cups cold milk Whole, 2%, 1%, Skim, Fat-free(720ml)
- 2 oz 2 – 1 oz packages of Vanilla Instant pudding Fat-Free and Sugar-free for more healthy, or use regular (3.5 oz) vanilla instant pudding (56g)
- 15 oz can of pumpkin puree or use homemade pumpkin puree 425g
- 2 tsp. pumpkin pie spice 4g
- Cinnamon or whipped cream for topping optional
Instructions
Add the heavy whipping cream to a medium bowl and then beat with a hand or stand mixer until whipped and thick. Or just use the cool whip topping.
Add 3 cups of cold milk to a large bowl. If you want it extra healthy use skim or fat-free milk. Add the two packages of sugar and fat-free vanilla pudding and whisk for a minute or two.
Or you can make homemade vanilla pudding from scratch if you like which takes more time, but you can find that recipe here.
Add the can of pumpkin puree, or use homemade pumpkin puree. Then add the pumpkin pie spice. Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, and cloves.
Whisk until smooth.
Fold about a cup of the whipped cream in with a spatula. Folding instead of stirring will help keep the air from the whipped cream making it more light and fluffy. Or if using the softened cool whip, just mix that in with a spatula, you don't have to worry about folding it in.
And just like that, the pumpkin mousse is done.
Now you can just cover the main bowl and put it in the fridge for an hour, or fill up individual servings. I like to take cool glasses and fill them up. Then place them in the fridge and allow them to set for about an hour.
To serve them, remove them from the fridge and sprinkle on some cinnamon, or add some whipped cream, or leave them plain. Enjoy!
Print the full recipe here on my website.
Watch the video tutorial here: