Easy and Delicious Pumpkin Mousse Recipe

This Easy and Delicious Pumpkin Mousse is a creamy and no-bake recipe, which is made with pumpkin puree and pumpkin spice pudding mix. It’s a no-fuss take on the classic, ready in about 1 hour and 15 minutes.

Easy and Delicious Pumpkin Mousse Ingredients

For the Spiced Pecans:

• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground orange peel
• 1 pound pecan halves
• 4 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons packed dark brown sugar
• 2 tablespoons water

For the Mousse:

• 1 cup cold heavy cream
• 1 (15-ounce) can pumpkin puree
• 1/3 cup evaporated milk
• 1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
• 1 teaspoon vanilla extract

How To Make Easy and Delicious Pumpkin Mousse

Make the Spiced Pecans:

1. Prep and mix spices: Line a baking sheet with parchment paper. In a small bowl, mix the salt, cumin, cayenne, cinnamon, and orange peel together.
2. Toast the nuts: Place the pecans in a 10-inch cast iron skillet over medium heat. Toast for 4 to 5 minutes, stirring frequently, until they just start to brown.
3. Glaze the pecans: Add the butter and stir until it melts. Add the spice mixture, then the sugars and water, stirring until the mixture thickens and coats the nuts, about 2 to 3 minutes.
4. Cool the nuts: Transfer the glazed nuts to the prepared sheet pan and separate them with a fork. Let them cool completely.

Make the Pumpkin Mousse:

1. Whip the cream: Place the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes until medium peaks form.
2. Mix the pumpkin base: In a separate large bowl, whisk together the pumpkin puree and evaporated milk. Add the instant pudding mix and vanilla and whisk to combine.
3. Combine and chill: Gently fold the whipped cream into the pumpkin mixture until thoroughly combined.
4. Chill and serve: Transfer the mousse into 6 dessert bowls or ramekins. Place in the refrigerator for at least 1 hour (or up to 4 hours) before serving. Just before serving, coarsely chop the spiced pecans and sprinkle them on top.

Recipe Tips

• How to get the lightest mousse? The key is to be gentle when folding the whipped cream into the pumpkin base. Use a large spatula and a gentle folding motion to keep as much air in the mixture as possible.
• Can I make this ahead of time? This is a perfect make-ahead dessert. The mousse needs to chill for at least an hour, but it can be made up to 4 hours in advance. The spiced pecans can be made several days ahead and stored in an airtight container.
• What if I can’t find pumpkin spice pudding mix? You can use a regular vanilla or cheesecake flavored instant pudding mix and add 1 to 2 teaspoons of pumpkin pie spice to it.
• Can I make this without the spiced pecans? Absolutely. The mousse is delicious on its own or with a simple dollop of whipped cream and a sprinkle of cinnamon.

What To Serve With Pumpkin Mousse

This light and airy dessert is a perfect ending to a fall meal.

• Served in small dessert bowls or ramekins
• As a filling for a pre-baked graham cracker or gingersnap pie crust
• With a side of shortbread or ginger cookies for dipping

How To Store Pumpkin Mousse

• Refrigerate: Store the mousse in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. It’s best to store the pecan topping separately to keep it crunchy.

Pumpkin Mousse Nutrition Facts

• Serving Size: 1 serving
• Calories: 350 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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