Best 7 Easiest Pumpkin Mousse Recipes

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Among the multiple pumpkin-based recipes that exist, pumpkin mousse stands out for its delicious and velvety texture that dissolves in the mouth. It's commonly served as a dessert, yet it can also be a great snack for any time of the day. There are many versions of pumpkin mousse, each with its unique flavor profile and preparation method. In this article, we'll walk you through the process of creating the easiest pumpkin mousse recipe that even beginners can master. So, without further ado, let's dive in and discover the secrets of preparing this delightful treat!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN MOUSSE



Pumpkin Mousse image

If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
Whipped cream, optional

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

Nutrition Facts : Calories 335 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

QUICK AND EASY PUMPKIN MOUSSE



Quick and Easy Pumpkin Mousse image

This is a fast easy treat around the holidays. Pour into chocolate shells purchased at any kitchen store for an elegant touch or with graham crackers for dipping. You can also heat ingredients in the microwave on high for 30 second intervals if you are short on time.

Provided by Kristin_California

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h45m

Yield 10

Number Of Ingredients 8

1 tablespoon butter
24 marshmallows
½ cup milk
½ cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
⅓ cup confectioners' sugar
1 cup heavy cream

Steps:

  • Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
  • Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 36.6 mg, Fat 10.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 36.8 mg, Sugar 15.1 g

PUMPKIN MOUSSE



Pumpkin Mousse image

Provided by Dave Lieberman

Categories     dessert

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish

Steps:

  • Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
  • Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

EASY AND DELICIOUS PUMPKIN MOUSSE



Easy and Delicious Pumpkin Mousse image

Provided by Alton Brown

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

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
1 cup Spiced Pecans, recipe follows
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

Steps:

  • Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.
  • In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.
  • Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
  • Line a half sheet pan with parchment and set aside.
  • Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  • Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
  • Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.
  • Yield: 1 pound pecans

PUMPKIN MOUSSE



Pumpkin Mousse image

A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.

Provided by Debra Shapiro

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 7

Number Of Ingredients 14

3 eggs
1 cup milk
¾ cup honey
½ cup milk
1 (.25 ounce) package unflavored gelatin
1 ½ cups pumpkin puree
3 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground mace
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon vanilla extract
2 tablespoons chopped crystallized ginger

Steps:

  • Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  • Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  • Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  • Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  • Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 42.6 g, Cholesterol 83.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 57 mg, Sugar 39.1 g

PUMPKIN MOUSSE



Pumpkin Mousse image

This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal - Thanksgiving or otherwise.

Provided by Craig Claiborne And Pierre Franey

Categories     custards and puddings, dessert

Time 25m

Yield About 6 cups

Number Of Ingredients 11

1/4 cup cold water
1 envelope unflavored gelatin (a scant tablespoon)
3 eggs, separated
1 cup sugar, divided
1 1/4 cups canned pumpkin puree
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt, if desired
1/2 cup whole milk
1/2 cup heavy cream

Steps:

  • Fill a medium pot with a few inches of water and bring to a simmer.
  • In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
  • In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
  • Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
  • Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
  • Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
  • Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 27 grams, TransFat 0 grams

NO-COOK PUMPKIN MOUSSE



No-Cook Pumpkin Mousse image

"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 carton (4 ounces) whipped cream cheese with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Steps:

  • In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.

Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • For a richer mousse, use heavy cream instead of milk.
  • To make the mousse ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, let it sit at room temperature for 30 minutes before serving.
  • To make the mousse more festive, top it with whipped cream, chocolate shavings, or chopped nuts.
  • If you don't have a food processor, you can mash the pumpkin by hand or use a blender.
  • For a vegan version of this mousse, use almond milk or coconut milk instead of dairy milk and vegan cream cheese instead of regular cream cheese.

Conclusion:

This pumpkin mousse is a delicious and easy dessert that is perfect for fall. It is light and fluffy, with a rich and creamy pumpkin flavor. The mousse is also very versatile and can be served with a variety of toppings, such as whipped cream, chocolate shavings, or chopped nuts. Whether you are looking for a simple dessert to make for a weeknight meal or a special dessert to serve at a holiday party, this pumpkin mousse is sure to be a hit.

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