Pumpkin Mousse Recipe Prepared In 10 Minutes

A glass jar filled with pumpkin mousse, almonds, and ginger snaps with a spoon submerged in it. Glass jar is on a white plate with gingersnap crumbles on it.

5 from 5 reviews

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!



15 oz. Pumpkin Puree

2 Eggs

1/2 cup Brown Sugar

½ cup Sugar

1 tsp. Cinnamon

½ tsp. Ground Ginger

½ tsp. Ground Nutmeg

¼ tsp. Cloves

2 tsp. Vanilla Extract

2 Flavorless Sheets Gelatin (or gelatin powder)

¼ cup Water

10 Ginger Snaps (or any other cookies)

Chopped Almonds


  1. 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.
  2. In a metal bowl, combine egg yolks and brown sugar. Stir until creamy and light in color.
  3. Add the spices and the pumpkin puree. Stir until well combined.
  4. Beat the egg whites with the white sugar in a separate bowl until it starts forming peaks.
  5. Combine the egg yolk mixture, the egg white mixture, and the melted gelatine in a bowl. Refrigerate overnight.
  6. Serve in individual cups layering cookies, pumpkin mousse, and chopped almonds.


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