Easy No Bake Pumpkin Mousse Dessert

This Easy No Bake Pumpkin Mousse Dessert has all of the warm Fall spices and real maple syrup blended with cream cheese to make a delicious quick dessert of use as filling for a no-bake pumpkin cheesecake.

I go back and forth between Fall flavors of apple and pumpkin and after making this Easy No Bake Pumpkin Mousse Dessert, I am currently favoring pumpkin. It’s also the perfect recipe to begin this week with since it’s Pumpkin Week on the blog and across several of my foodie friend’s blogs.

This easy pumpkin mousse recipe is perfect if you’re like me and don’t always want to bake a pumpkin pie. After all, I like the filling better than the crust and I like pumpkin cheesecake which this dessert has the best of both – cheesecake and pumpkin pie flavors. It doesn’t get better than that.

Pumpkin Week

Pumpkin season is here, and so let’s celebrate our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I have three recipes this week to share and they are so good. We quite enjoyed them all. Here’s what I am sharing:

• Monday: Easy No Bake Pumpkin Mousse Dessert (that’s this recipe)
• Wednesday: Pumpkin Pie Crisp with Streusel Topping
• Friday: Air Fryer Pumpkin Cheesecake Egg Rolls

Why You’ll Love This Recipe

• A delicious twist on pumpkin pie
• Easy and no baking required
• Perfect to use the mousse in no-bake cheesecakes and pies.
• Makes a great Fall dessert.

Easy Pumpkin Mousse

There’s not really much to not love about this recipe. Warm Autumn spices with real pumpkin puree with a hint of maple perfectly blended together and then served with homemade maple whipped cream. The pumpkin dessert is light, airy, and full of flavor.

Once you have the pumpkin mousse made, it’s great to use in graham cracker crust for an easy no-bake pumpkin cheesecake. Just spoon it in the prepared crust and chill for a couple of hours and serve with or without whipped cream.

This pumpkin mousse will satisfy your sweet tooth hands down. Since this recipe doesn’t take long to make, it also makes a great last-minute dessert for the holiday season.

What Can I Use if I Don’t Have Pumpkin Pie Spice?

If you don’t have a premade pumpkin spice mix, you can easily make your own using a mixture of cinnamon, ginger, nutmeg, allspice, and ground cloves. This recipe for homemade pumpkin spice mix is highly recommended.

Can I use homemade pumpkin puree in place of canned?

Yes, you can easily use homemade pumpkin puree. If you do, be sure to use a pie pumpkin, also known as a sugar pumpkin. This article explains why that is the best type of pumpkin to use. For measuring in recipes, one 15-ounce can of pumpkin puree is about 1 3/4 cups of homemade pumpkin puree. Don’t toss the seeds from the pumpkin out, use them in this recipe for Roasted Pumpkin Seeds.

Equipment

• Electric hand mixer
• Large mixing bowl
• Spatula

Ingredients

• 1 pint heavy whipping cream
• 6 tablespoons real maple syrup, divided
• 1 15-ounce can of pumpkin purée (not pumpkin pie filling)
• 8-ounce cream cheese, softened and cubed
• 2 tablespoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ⅓ cup half & half cream
• Pecan halves (optional garnish)
• Ground cinnamon, for dusting (optional)
• Ginger Snap cookies, for serving (optional)

How to Make Easy No-Bake Pumpkin Mousse

Step 1

To make homemade whipped cream: Beat the heavy whipping cream in a large bowl with an electric hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.

Step 2

Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half and half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.

Step 3

Taste and adjust seasonings, as desired, and transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.

Step 4

To serve, remove from refrigerator, spoon into individual dessert cups, and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon if desired.

Tips, Tricks, and FAQs

• Be sure to use canned pumpkin puree, not the pumpkin pie filling.
• This recipe is gluten-free and refined sugar-free if you omit the optional gingersnaps.
• Do not use pancake syrup for this recipe, it will not be the same. Using real maple sugar is best.
• If you do not have pumpkin spice mix, you can easily create your own using the link in this post.
• Garnishing the pumpkin mousse with crushed graham crackers is also delicious.
• Turn this mousse into a pie by filling a graham cracker crust and chilling until firm.
• If you prefer not to make your own whipped cream, you can substitute an already-made whipped topping like Cool Whip.

Other Delicious Pumpkin Desserts to Enjoy

• Easy Pumpkin Pie Crescent Rolls
• Family Favorite Pumpkin Pie
• Honey Pumpkin Smoothie with Cinnamon
• Mini Pumpkin Pie Cookies

Printable Recipe Card for Pumpkin Mousse

Even More Delicious Pumpkin Recipes!

• Chipotle Chicken and Pumpkin Chowder from A Kitchen Hoor’s Adventures
• Pumpkin Meatballs in a Creamy Tomato Sauce from Cheese Curd In Paradise
• Pumpkin Gooey Butter Cake from The Spiffy Cookie
• Pumpkin Lasagna Rolls from A Little Fish in the Kitchen
• Pumpkin Madeleines from Karen’s Kitchen Stories
• Pumpkin Malai Kofta from Magical Ingredients
• Pumpkin Milkshake from Art of Natural Living
• Pumpkin Spice Brioche Rolls from The Redhead Baker
• Pumpkin Spice Latte Pie from Palatable Pastime
• Spiced Pumpkin Butter from Cindy’s Recipes and Writings

Connect with Blogghetti

Be Sure To Follow Me On My Social Media, So You Never Miss A Post!

Facebook | Twitter | Pinterest | Instagram

If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!

Enjoy!