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Easy No-Cook Pumpkin Mousse Recipe

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★★★★★

4.9 from 71 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/easy-no-cook-pumpkin-mousse-recipe/