Autumn Pumpkin Mousse
Pumpkin mousse is a less common fall dessert than pumpkin pie, but it can be argued that it's equally delicious. Autumn Pumpkin Mousse is a simple recipe that can be made by someone who's never made mousse before. This no-bake recipe has a lot of chilling time, which means hands-off time for you. If you get started on this mousse in the morning, it will be done by the afternoon. Scoop the mousse into your cutest ramekins and garnish how you wish.
Why You'll Love This Recipe
Here are the top 5 reasons to make our delicious Autumn Pumpkin Mousse recipe:
1. Perfect fall dessert option: While pumpkin pie is a classic fall dessert, sometimes it's nice to switch things up. Autumn Pumpkin Mousse offers a lighter and fluffier alternative that still captures all the cozy flavors of the season.
2. Easy for beginners: If you've never made mousse before, this recipe is a great place to start. With simple ingredients and step-by-step instructions, you'll be amazed at how easy it is to whip up this decadent dessert.
3. No-bake recipe: With no oven required, Autumn Pumpkin Mousse is a stress-free dessert option. Simply mix the ingredients together, chill in the fridge, and you're good to go. This means more time to relax and enjoy the fall season.
4. Chilling time = hands-off time: One of the best things about this recipe is the amount of chilling time it requires. Once you've prepared the mousse, simply pop it in the fridge and let it set. This means you can go about your day and come back to a delicious dessert waiting for you.
5. Customizable and cute: Scoop the mousse into your favorite ramekins and garnish however you like. Whether you top it with whipped cream, pumpkin seeds, or a sprinkle of cinnamon, Autumn Pumpkin Mousse is a versatile dessert that you can make your own. Plus, serving it in individual portions makes for a cute presentation that will impress your guests.
Cooking MethodNo Bake
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1/2 (14-ounce) can sweetened condensed milk
- 2 1/2 cup heavy cream, divided
- 1 tablespoon light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Whipped cream (garnish, optional)
- Biscoff cookie/gingersnap/graham cracker crumbs (garnish, optional)
Instructions
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Place the pumpkin puree, sweetened condensed milk, cup of heavy cream, sugar, cinnamon, and nutmeg, into a medium saucepan and stir over medium heat. Cover and simmer for 5 minutes.
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Transfer the mixture to a mixing bowl and let cool. Cover with plastic wrap and put in refrigerator for at least 2 hours.
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Once the pumpkin mixture has chilled, place the remaining heavy cream into a stand mixer and whip on high until stiff peaks form, 3 to 5 minutes. Reserve about 1/2 cup.
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Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
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Fill ramekins or small trifle dishes with mousse and place in the refrigerator for at least 3 to 4 hours.
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Garnish as you like.