Pumpkin Mousse Recipe

This pumpkin mousse recipe is the ultimate no-bake dessert for fall. It combines the light and airy texture of my pumpkin fluff with the warm pumpkin spice flavor of my pumpkin custard pie, layered with crushed gingersnaps and crunchy almonds for a mix of textures in every bite. Easy to prepare and elegantly served in individual cups or a trifle dish, it’s the perfect fall dessert for holidays, dinner parties, or cozy nights in.

Fall is the season when I crave all things pumpkin spice, and this pumpkin mousse captures everything I love about the flavor of pumpkin pie—only lighter and creamier. Each spoonful is sweet, spiced, and melt-in-your-mouth fluffy, with an added crunch from the cookies and almonds for a texture balance.

I also love how approachable this recipe is. It’s completely no-bake, comes together in minutes, and is a fun fall kitchen activity if you have kids. My family especially loves assembling their own mousse cups, layering cookies, mousse, and toppings to make it their own.

And if mousse is your thing, you'll definitely want to check out my sugar free chocolate mousse and mango mousse recipes next!

This pumpkin mousse has all the essential ingredients that pumpkin recipes typically have. And if you love everything pumpkin spice, chances are you're probably familiar with all these ingredients – and there's a good chance you have most of them in your kitchen already!

Here's what you'll need for this pumpkin mousse:

• 15 oz. Pumpkin Puree
• 2 Eggs
• ½ cup Brown Sugar
• ½ cup Sugar
• 1 tsp. Cinnamon
• ½ tsp. Ginger
• ½ tsp. Nutmeg
• ¼ tsp. Ground Cloves
• 2 tsp. Vanilla Extract
• 2 Sheets Flavorless Gelatin (or gelatin powder)
• ¼ cup Water
• 10 Ginger Snaps (or any other cookies)
• Chopped Almonds

As you can see, it's pretty much all pantry staples and common kitchen ingredients.

Plus, you can use the majority of them to make this no bake pumpkin pie, pumpkin custard pie, and pumpkin ice cream next to keep the fall vibes going! 

This pumpkin mousse is super easy to make and takes hardly any time at all. Just prepare the mousse, let it set in the fridge, and assemble your mousse cups!

Also, this recipe makes 5 servings of pumpkin mousse, so you can easily double or triple it for a party or gathering. You can also prepare the mousse a day or so ahead or freeze it for later (more on that later on). Now, put your apron on, get out your ingredients, and let's dive into this recipe!

First, heat the water in a small pot until warm. 

Then add the gelatin sheets, take the pot off the heat, and stir until all the gelatin has dissolved, then set it aside to cool.

While your gelatin cools, put the egg yolks and brown sugar in a metal bowl. Then stir them together until you get a creamy consistency and light color.

Next, add the spices and pumpkin puree to the bowl and stir until they're combined.

Now, in a separate bowl, beat the egg whites with the white sugar until soft peaks form.

Then gently fold the egg white mixture, egg yolk mixture, and gelatin together in a large bowl until well combined.

Once you have a pumpkin mousse, combining all the ingredients, cover the bowl with plastic wrap, and refrigerate it overnight.

When you're ready to serve, transfer the mousse into individual cups, alternating layers of ginger snaps, pumpkin mousse, and chopped almonds. Serve chilled and enjoy!

How do I store pumpkin mousse?

Store the mousse in airtight containers or cover serving glasses tightly with plastic wrap. It will keep in the refrigerator for 3–4 days. For best results, don’t assemble the mousse with cookies or almonds until just before serving—otherwise, they can lose their crunch. Also, avoid leaving mousse at room temperature for longer than 1 hour, as it may lose its airy texture and freshness.

Can I freeze pumpkin mousse?

Yes! You can freeze this pumpkin mousse recipe in an airtight container for up to 2 months. When you’re ready to enjoy it, transfer the mousse to the refrigerator and thaw until soft, then assemble with gingersnaps and almonds. For a fun twist, you can also enjoy it straight from the freezer as a frozen pumpkin mousse dessert.

What can I use instead of gelatin sheets?

If you don’t have gelatin sheets, you can substitute ½ tablespoon of powdered gelatin for every 2 sheets. Alternatively, for a vegetarian option, use an equal amount of agar agar powder. Keep in mind that agar sets firmer than gelatin, so the texture of your mousse may be slightly different—closer to a custard than a fluffy mousse.

Can I make pumpkin mousse ahead of time?

Absolutely. This no-bake pumpkin mousse dessert is a great make-ahead option for fall gatherings. Prepare the mousse up to 24 hours in advance, store it in the fridge, and assemble with cookies and toppings right before serving. The flavors actually improve as they sit, making it even more delicious the next day.

What toppings go well with pumpkin mousse?

Aside from gingersnaps and almonds, you can top pumpkin mousse with whipped cream, candied pecans, chocolate shavings, or a sprinkle of cinnamon. These toppings add texture, flavor contrast, and a festive touch, especially if you’re serving this as a holiday dessert.

Well, that's how you make quick and easy pumpkin mousse that will satisfy all your pumpkin spice cravings. 

If you've been looking to change up your usual typical lineup of pumpkin recipes, this is exactly what you need. It has all the deliciousness of a classic pumpkin pie but in creamy, dreamy mousse form. Everybody always loves this, and I get a ton of requests to make it every fall!

Anyway, I hope you love this pumpkin mousse recipe as much as I do. If you make it, be sure to leave a comment below and let me know how it went!

More Dessert Recipes To Try

If you want some more dessert recipes that are perfect for the holiday season, we have a few on the blog that I think you'll enjoy.

Try making one of these next:

• Pumpkin Ice cream
• Fried Dough
• Oatmeal Cookies
• Brownie Chocolate Chip Cookies
• Instant Pot Apple Butter
• Apple Pie

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