This decadent pumpkin mousse is the perfect no bake dessert for fall. It is rich, airy, flavored with pumpkin spices, and layered with ginger snaps and chopped almonds. And best of all, this homemade pumpkin mousse takes just 10 minutes!
THE BEST PUMPKIN MOUSSE
Fall is the season for all things pumpkin spice, and this pumpkin mousse recipe has all the fall feels.
It is sweet, creamy, and wonderfully airy with some added crunch from the cookies and almonds. It reminds me of pumpkin pie, but with a light and fluffy melt in your mouth texture.
And what I really love about this no bake dessert is it's simple to make and takes only 10 minutes to prepare.
Plus, making it is a fun fall activity, and if you have kids, they'll love assembling these little cups of deliciousness.
So, 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.
HOW TO MAKE PUMPKIN MOUSSE
So, as I mentioned earlier, 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!
STEP 1: MAKE THE MOUSSE
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.
STEP 2: REFRIGERATE AND SERVE
Once you have a pumpkin mousse from 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.
Lastly, serve and enjoy!
FAQS ABOUT THIS PUMPKIN MOUSSE RECIPE
HOW DO I STORE THIS PUMPKIN MOUSSE?
You can keep the mousse in airtight containers or sealed with plastic wrap in the fridge for 3-4 days. And if you plan on keeping leftovers, don't assemble the mousse with the cookies beforehand.
Also, don't let the mousse sit out for longer than 1 hour at room temperature to retain the airy texture and keep it fresh.
CAN I FREEZE PUMPKIN MOUSSE?
Yes! You can freeze this mousse in an airtight container for as much as 2 months.
Then when the cravings hit, just transfer the mousse to the fridge to thaw until soft, then assemble it with your cookies and almonds. Or, you can enjoy it straight from the freezer as frozen pumpkin mousse!
WHAT CAN I USE INSTEAD OF GELATIN SHEETS?
If you only have powdered gelatin available, you can use ½ tablespoon of gelatin powder for every 2 sheets of gelatin.
And if you want to skip using gelatin altogether, you can use an equal amount of agar agar powder instead.
WRAPPING IT ALL UP
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
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
Pumpkin Mousse Recipe Prepared In 10 Minutes
This decadent pumpkin mousse recipe is the perfect no bake dessert for fall. It is rich, airy, flavored with pumpkin spices, and layered with ginger cookies and chopped almonds. And best of all, this homemade pumpkin mousse takes just 10 minutes!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Method: Refrigerator
- Cuisine: Pumpkin
- Heat the water in a small pot and add the gelatine, then turn the heat off and stir until the gelatin dissolves. Set aside to let it cool.
- In a metal bowl, combine egg yolks and brown sugar. Stir until creamy and light in color.
- Add the spices and the pumpkin puree. Stir until well combined.
- Beat the egg whites with the white sugar in a separate bowl until it starts forming peaks.
- Combine the egg yolk mixture, the egg white mixture, and the melted gelatine in a bowl. Refrigerate overnight.
- Serve in individual cups layering cookies, pumpkin mousse, and chopped almonds.
- Serving Size: 1 serving
- Calories: 253
- Fat: 2.6
- Carbohydrates: 52
- Fiber: .6
- Protein: 6
Keywords: pumpkin mousse, pumpkin mousse recipe, pumpkin recipes, no bake dessert, pumpkin mousse recipe with gelatin, easy pumpkin mousse recipe, mousse pumpkin, mousse cups recipe, pumpkin mousse with ginger snaps, pumpkin mousse with gelatin