Pumpkin Mousse Recipe: How to Make the No-Bake Fall Dessert
Written by MasterClass
Last updated: Jun 9, 2022 • 3 min read
Serve pumpkin mousse as a parfait, layered with gingersnap cookies and whipped cream, or top it with a dollop of whipped cream and a sprinkle of cinnamon. Read ahead to learn how to make this easy pumpkin recipe.
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What Is Pumpkin Mousse?
Pumpkin mousse is a creamy, no-bake dessert featuring cooked pumpkin or other winter squash. The dessert has all the flavor of pumpkin pie filling but with a lighter texture, achieved by folding whipped cream into cooled pumpkin custard. Serve it with a whipped topping or spoon pumpkin mousse into a prebaked pie crust for an easy no-bake dessert.
5 Tips for Making Pumpkin Mousse
Use an electric mixer to achieve stiff peaks in your whipped cream. Here’s what else to know about crafting a sweet and creamy pumpkin dessert full of fall flavors:
- 1. Chill the custard before incorporating the whipped cream. The pumpkin mousse cooks on the stovetop and needs to chill before getting mixed into the cold whipped cream. Mixing hot, or even warm, pumpkin custard into the cold whipped cream causes the cream to melt and lose its structure.
- 2. Start with boxed pudding mix. Skip making the pumpkin custard by hand and start with vanilla pudding mix. Add canned pumpkin purée and warming spices—like allspice, cinnamon, and nutmeg—to the pudding mix. Chill the mixture before folding it into the whipped cream.
- 3. Add gelatin for more stability. Mousse made with a custard base and whipped cream beat to stiff peaks holds its shape well when chilled, but adding gelatin is a fail-safe for beginner mousse makers. Bloom and dissolve powdered gelatin in a small bowl of hot water, then add it to the pumpkin custard or the whipped cream.
- 4. Use cream cheese for a pumpkin cheesecake flavor. Beat heavy cream and softened cream cheese with a sweetener, like powdered sugar, until stiff peaks form. Fold in the pumpkin mixture to create a pumpkin cheesecake mousse. The cream cheese adds a tangy flavor and a thicker texture to the mousse than using only whipped cream.
- 5. Garnish pumpkin mousse with crunchy cookies. Graham crackers, gingersnaps, vanilla wafer cookies, and more complement the flavor of pumpkin mousse and add textural contrast. Top individual servings of pumpkin mousse with the cookies, or layer the mousse with the cookies parfait-style. Maple syrup and a pinch of flaky sea salt make for a satisfying, gluten-free garnish.
Homemade Pumpkin Mousse Recipe
makes
prep time
15 mintotal time
35 mincook time
20 minIngredients
For the pumpkin custard:
For the whipped cream:
Note: The total time does not include 4 hours of inactive time.
Make the pumpkin custard:
- 1
In a large bowl, whisk together the egg yolks, sugar, brown sugar, cornstarch, and salt. Set the bowl aside.
- 2
In a saucepan over medium-high heat, combine the whole milk, pumpkin purée, pumpkin pie spice, and vanilla extract.
- 3
Heat the milk until bubbles form around the edges, about 5–7 minutes, then immediately turn the heat off.
- 4
Whisking constantly, add 2 ladlefuls of the milk and pumpkin mixture into the egg and sugar mixture. (Tempering eggs this way prevents them from curdling.)
- 5
Whisking constantly, add the remaining milk and pumpkin mixture to the egg mixture.
- 6
Pour the custard mixture back into the saucepan.
- 7
Cook the custard mixture, constantly whisking, over medium heat until it bubbles and thickens, about 10 minutes.
- 8
Turn off the heat and stir in the room-temperature butter.
- 9
Pour the custard into a large mixing bowl.
- 10
Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill the pumpkin custard for at least 4 hours and up to overnight.
Whip the heavy cream and make the mousse:
- 1
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form—about 6–8 minutes. Alternatively, use a hand mixer to mix the ingredients in a large bowl.
- 2
Remove the pumpkin custard from the refrigerator.
- 3
Working in 2–3 batches, use a rubber spatula to gently fold the whipped cream into the pumpkin custard, trying not to deflate the whipped cream. It’s okay if some streaks remain.
- 4
Spoon the pumpkin mousse into a serving dish or individual serving bowls and serve immediately.
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