Easy No-Cook Pumpkin Mousse Recipe

Introduction

Enjoy this easy no-cook pumpkin mousse that captures the warm flavors of fall in a creamy, airy dessert. Made without baking, it’s perfect for quick preparation and elegant presentation. A dollop of whipped cream and a sprinkle of gingersnap crumbs finish it beautifully.

Ingredients

• 2 packages French vanilla pudding mix
• 2 cups milk
• ¼ cup confectioners’ sugar, plus 6 tablespoons for whipping cream
• Maple syrup (to taste)
• Vanilla extract (to taste)
• Salt (a pinch)
• Pumpkin pie spice (to taste)
• Cinnamon (to taste)
• Pumpkin puree (drained of excess moisture)
• Heavy whipping cream
• Gingersnap cookies for topping

Instructions

1. Step 1: Place pumpkin puree in a fine-mesh sieve over a bowl. Cover with plastic wrap and press gently with a smaller bowl to drain excess moisture. Let it sit while preparing the pudding base.
2. Step 2: In a large bowl, combine the two packages of French vanilla pudding mix with 2 cups milk. Beat with a hand mixer for 3-4 minutes until thickened.
3. Step 3: Stir in ¼ cup confectioners’ sugar, maple syrup, vanilla extract, a pinch of salt, pumpkin pie spice, and cinnamon. Set aside to let flavors meld and pudding thicken further.
4. Step 4: Rinse beaters and chill briefly under cold water. In a separate bowl, whip heavy cream with 6 tablespoons confectioners’ sugar until medium peaks form. Reserve about 1 cup whipped cream for topping.
5. Step 5: Fold the drained pumpkin puree into the pudding mixture until combined.
6. Step 6: Gently fold spoonfuls of whipped cream into the pumpkin mixture using a rubber spatula, scooping from the bottom towards the center to keep the mousse airy.
7. Step 7: Transfer the mousse into a piping bag and pipe into serving glasses, filling to about an inch and a half from the top.
8. Step 8: Using a separate piping bag fitted with a star tip, pipe a dollop of the reserved whipped cream on top of each mousse.
9. Step 9: Cover each glass with plastic wrap and refrigerate until ready to serve.
10. Step 10: Just before serving, crush gingersnap cookies and sprinkle on top of the whipped cream for a crunchy finish.

Tips & Variations

• Use a fine-mesh sieve to remove moisture from pumpkin puree for a thicker mousse texture.
• Adjust maple syrup and spices to taste for a more or less sweet and spiced dessert.
• Try topping with toasted pecans or a drizzle of caramel sauce for added flavor.
• This mousse can be prepared a few days ahead, making it perfect for entertaining.

Storage

Store pumpkin mousse covered in the refrigerator for up to 3 days. Keep the whipped cream topping covered to prevent drying out. Before serving, add the crushed gingersnap topping for best texture. Reheat is not recommended as this is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to drain any excess moisture by straining it in a fine-mesh sieve to keep the mousse thick and creamy.

Do I have to use pudding mix, or can I make it from scratch?

The pudding mix helps achieve the right texture quickly without cooking. If you prefer scratch pudding, it should be thick and chilled before folding with the whipped cream for best results.

Easy No-Cook Pumpkin Mousse Recipe

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This easy no-cook pumpkin mousse is a creamy, spiced dessert perfect for Fall. Made by draining pumpkin puree and blending it with French vanilla pudding mix, spices, and whipped cream, it offers a light and airy texture without any baking or cooking. Finished with whipped cream and a sprinkle of crushed gingersnaps, it’s an elegant dessert that can be prepared ahead of time and piped into serving glasses for a beautiful presentation.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pumpkin Preparation

• 1 cup pumpkin puree (drained of excess moisture)

Pudding Mixture

• 2 packages French vanilla pudding mix (instant, about 3.4 oz each)
• 2 cups milk
• 1/4 cup confectioners’ sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Whipped Cream

• 1 cup heavy whipping cream (divided: 3/4 cup for mousse, 1/4 cup for topping)
• 6 tablespoons confectioners’ sugar

Garnish

• 5–6 gingersnap cookies, crushed

Instructions

1. Drain Pumpkin Puree: Place pumpkin puree in a fine-mesh sieve over a medium-sized bowl. Cover with a smaller bowl wrapped in plastic wrap to gently press out excess moisture. Let it sit while preparing the rest.
2. Make Pudding Base: In a large mixing bowl, combine the French vanilla pudding mix with 2 cups of milk. Beat using a hand mixer for 3-4 minutes until the pudding begins to thicken, ignoring the box instructions to keep consistency suitable for mousse.
3. Add Flavorings: Stir into the pudding mixture the confectioners’ sugar, maple syrup, vanilla extract, salt, pumpkin pie spice, and ground cinnamon. Set aside to allow the flavors to blend and pudding to thicken further.
4. Whip Cream: Rinse and chill beaters under cold water. In a separate bowl, whip 3/4 cup of heavy whipping cream with 6 tablespoons confectioners’ sugar until medium peaks form.
5. Combine Pumpkin and Pudding: Add the drained pumpkin puree to the pudding base and mix well to combine thoroughly.
6. Fold in Whipped Cream: Gently fold spoonfuls of whipped cream into the pumpkin pudding mixture by scooping from the bottom towards the center to retain airiness, creating a light mousse texture.
7. Pipe Mousse into Glasses: Transfer the mousse into a piping bag with a 3/4 inch opening and pipe into serving glasses, leaving about 1.5 inches of space at the top.
8. Top with Whipped Cream: Whip the remaining 1/4 cup heavy cream with a star piping tip and pipe a dollop on top of each mousse glass.
9. Chill: Cover each glass loosely with plastic wrap and refrigerate until serving to keep mousse chilled.
10. Garnish and Serve: Just before serving, remove plastic wrap and sprinkle crushed gingersnaps over the top for added texture and spice.

Notes

• Draining the pumpkin puree is essential to avoid a watery mousse.
• Do not follow pudding package instructions to cook or add more milk than specified; the pudding must be thick enough to hold air.
• Folding the whipped cream gently helps maintain a light and airy texture.
• This mousse can be prepared and assembled up to several days in advance, making it perfect for entertaining.
• Use fresh whipped cream topping for best results or whip it just before serving.
• Crushed gingersnaps add a nice crunchy contrast; substitute with graham crackers if desired.

Keywords: pumpkin mousse, no-cook dessert, fall dessert, pumpkin pie spice, creamy pumpkin pudding, easy pumpkin mousse, holiday dessert