Pumpkin Mousse Recipe

Pumpkin Mousse is the ultimate dessert treat you’ll want on repeat all autumn long! Silky, lightly spiced, and absolutely luscious, this no-bake mousse melds real pumpkin puree with tangy sour cream, sweet whipped topping, and a gentle backbone of gelatin for a dessert that manages to be both decadent and fluffy as a cloud. Finished with a spirited rum whipped cream and a sprinkle of cinnamon, it’s a festive showstopper you can make ahead—no oven required!

Ingredients You’ll Need

You won’t believe how a handful of simple, everyday ingredients transform into something so impressive. Each piece has its own special job—whether it’s adding spice, sweetness, creamy volume, or that perfect, light-as-air texture that makes Pumpkin Mousse so dreamy.

• Unflavored gelatin: Essential for helping the mousse hold its airy form without weighing it down—ensure it’s fully dissolved for the smoothest texture.
• Milk (any kind): Adds creaminess to the base and helps activate the gelatin; use what you have on hand, from whole to skim or even a dairy-free option.
• Granulated sugar: Brings sweetness that balances the earthy pumpkin and tart sour cream, crucial for depth of flavor.
• Pumpkin puree: Make sure it’s pure pumpkin, not pie filling, for the best natural flavor and color.
• Pumpkin pie spice: This warm blend infuses the mousse with classic fall aromas—imagine cinnamon, nutmeg, and cloves working together.
• Sour cream: For a tangy, silky undercurrent that keeps the Pumpkin Mousse from being too sweet or one-note.
• Whipped topping (thawed): The secret to that irresistible, cloud-like texture you’ll crave in every bite.
• Ground cinnamon (for garnish): Adds a pop of flavor and that final autumnal flourish.
• Heavy whipping cream (for topping): Whips up beautifully rich and pillowy for the homemade rum whipped cream.
• Powdered sugar: Dissolves easily into the cream for balanced sweetness in the topping.
• Dark or golden rum (or vanilla extract): Lends a subtle, grown-up note to the whipped cream—absolutely lovely, but vanilla is great for a non-alcoholic treat.

How to Make Pumpkin Mousse

Step 1: Prepare the Gelatin Mixture

Start by blossoming the unflavored gelatin in milk—this is what gives your Pumpkin Mousse that signature, melt-in-your-mouth texture. Pour the gelatin and milk into a small saucepan and gently heat while whisking until the gelatin dissolves completely and the mixture starts to steam. Be careful not to let it boil! Once dissolved, remove from the heat and let it cool for about 15 minutes. This step ensures everything sets up light and smooth.

Step 2: Make the Pumpkin Mousse Base

In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar, sour cream, pumpkin puree, and pumpkin pie spice. Beat these together on medium speed until the mix is totally smooth and blended—your kitchen will smell like pumpkin pie heaven already! Add the thawed whipped topping next, and mix on medium-low until everything is incorporated and so fluffy you’ll want to sneak a spoon.

Step 3: Incorporate the Gelatin

With your mixer running, slowly pour in the cooled gelatin mixture. This is where the magic happens—the gelatin ensures your Pumpkin Mousse keeps its beautiful, airy structure. Scrape down the sides as you go for even blending. Then, portion the mousse into your favorite small cups or glasses. It needs at least four hours in the fridge (overnight is even better) to set properly, so plan ahead if you want picture-perfect mousse.

Step 4: Make the Rum Whipped Cream

Right before serving, whip up the finishing touch—a billowy, barely boozy whipped cream! In a cold bowl, whip the heavy cream and powdered sugar together with an electric mixer on high speed until soft, thick peaks form—about two minutes. Drizzle in the rum (or vanilla extract) and give it a final gentle mix. Don’t overwhip or the topping may turn a bit grainy.

Step 5: Serve and Garnish

When the Pumpkin Mousse is set, pipe or dollop the rum whipped cream generously on top. Finish with a sprinkle of ground cinnamon for a picture-perfect, aromatic garnish that begs for a taste. Each glass looks stunning and tastes even better!

How to Serve Pumpkin Mousse

Garnishes

For maximum eye appeal (and a classic finish), top each serving with a swirl or dollop of rum whipped cream, and a light shower of ground cinnamon. If you’re feeling extra festive, add a cinnamon stick or a few pepitas for crunch and color—the contrast is fantastic against the luxurious mousse.

Side Dishes

Pumpkin Mousse stands tall as a dessert, but it plays especially well with light, crisp accompaniments. Think crisp ginger cookies, delicate almond biscotti, or even simple butter wafers on the side. For a full autumn dessert spread, pair with apple slices or spiced nuts to balance the creamy richness.

Creative Ways to Present

Let your creativity shine! Serve Pumpkin Mousse in pretty glasses, tiny jars, or vintage teacups for individual charm. Make it festive by layering with cookie crumbs or gingersnap crumbles for a parfait effect. Getting fancy? Top with golden sugar shards or edible glitter for extra sparkle at the holiday table.

Make Ahead and Storage

Storing Leftovers

Just in case you find yourself with extra Pumpkin Mousse (which is rare!), cover each serving tightly with plastic wrap or place in an airtight container. It’ll keep beautifully in the refrigerator for up to three days, maintaining its velvety texture and fluffy top. The flavors only get cozier as they mingle!

Freezing

If you’d like to freeze your Pumpkin Mousse, spoon it into airtight containers before adding the whipped cream topping. Freeze for up to a month. When you’re ready to serve, defrost overnight in the refrigerator—then whip up fresh rum whipped cream for the best texture and flavor.

Reheating

No need to reheat Pumpkin Mousse! This dessert is meant to be enjoyed chilled, straight from the refrigerator. If you’ve frozen your mousse, just let it thaw slowly in the fridge until it’s creamy again—then garnish as desired before serving.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! If you have homemade pumpkin puree on hand, go for it—just make sure it’s thick, smooth, and not watery. Blot out excess moisture with paper towels if necessary to keep the mousse from turning runny.

Is there a substitute for sour cream?

Greek yogurt makes a fabulous substitute for sour cream if you’re after a slightly tangier flavor and a bit less richness. Both keep the Pumpkin Mousse creamy, so use whichever fits your taste or what you have on hand!

What can I use instead of rum in the whipped cream?

No rum? No worries! Vanilla extract is a perfect (and family-friendly) stand-in. You can even try maple extract for an extra autumnal twist. The topping will still taste amazing on your Pumpkin Mousse.

Can I make Pumpkin Mousse in advance?

Definitely! In fact, this dessert is best when made ahead. Give it at least four hours—overnight is ideal—for the flavors to meld beautifully and the mousse to set firm yet fluffy. Pipe the whipped cream fresh for the prettiest presentation.

Can I double or halve the recipe?

Yes, the recipe for Pumpkin Mousse scales wonderfully. Double it for a crowd or halve for a cozy date night dessert. Just remember that setting times might vary slightly depending on the portion size, so check for that creamy, set consistency.

Final Thoughts

Give this Pumpkin Mousse a whirl and let it steal the spotlight at your next get-together, or just treat yourself to something extra-special. It’s easy, festive, and endlessly adaptable—and I promise, every spoonful will make you wonder why you don’t have Pumpkin Mousse in your fridge all season long!

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