Name: Pumpkin Mousse with Whipped Cream Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.25 cups heavy cream; ¼ cup maple syrup; ¾ cup canned pumpkin puree; ¼ cup plain Greek yogurt (full-fat, preferably 5% fat like Fage); 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice (can substitute with cinnamon); ⅛ teaspoon salt; Crushed graham crackers, gingersnaps, or pretzels; Chocolate chips, chocolate shavings, or cacao nibs; Caramel sauce, maple syrup, or chocolate syrup; Candy corn; Candied ginger; Granola; Nuts; Pumpkin seeds

If you’re looking for a light, creamy dessert that feels indulgent without being too heavy, then you’ll absolutely want to try this Pumpkin Mousse with Whipped Cream Recipe. It’s one of those recipes that I stumbled upon one fall season and instantly fell in love with because it’s silky, flavorful, and utterly satisfying. Plus, it comes together quickly and looks gorgeous on any dessert table. Trust me, once you make it, you’re going to want to keep this as a go-to for pumpkin season — or honestly, any time you crave something sweet and smooth!

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Why You’ll Love This Recipe

Light and Creamy Texture: The whipped cream lifts the pumpkin mixture to a fluffy, airy dream that feels like a cloud in your mouth.
Perfectly Balanced Flavors: The sweetness from maple syrup and warm pumpkin pie spice bring out the best in the pumpkin puree.
Quick and Easy Prep: You just need a few minutes to mix everything together, making it ideal for last-minute guests or a simple weeknight treat.
Versatile Serving Options: Serve it in individual jars, bowls, or even glasses, and dress it up with your favorite toppings for endless creativity.

The image shows two white paper cups with a green stripe placed on a wooden board on a white marbled surface. Each cup has three visible layers: a light orange creamy base, a swirl of white whipped topping in the middle, and a dusting of brown powder sprinkled over both layers. On top of the whipped cream, there are several dark chocolate chips scattered. Around the wooden board and cups, a few chocolate chips and some powder are also visible. In the background, there is a white and orange striped cloth. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Mousse with Whipped Cream, pumpkin mousse dessert, easy pumpkin mousse recipe, fall pumpkin dessert, airy pumpkin mousse

Ingredients You’ll Need

The magic of this Pumpkin Mousse with Whipped Cream Recipe is in how simply these ingredients come together to create something incredibly smooth and flavorful. I love using real maple syrup instead of refined sugar because it adds just the right touch of natural sweetness and depth. Also, full-fat Greek yogurt is my secret for a little tang and silky body that balances the sweetness perfectly.

Flat lay of a small white ceramic bowl filled with smooth bright orange pumpkin puree, a small white ceramic bowl with thick plain Greek yogurt, a small white ceramic bowl containing a glossy amber maple syrup, a small white ceramic bowl of heavy cream just softly whipped, a neat pile of warm brown pumpkin pie spice powder beside a tiny mound of fine salt, and a small white ceramic bowl holding clear vanilla extract liquid, all ingredients fresh and natural, arranged symmetrically in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Mousse with Whipped Cream, pumpkin mousse dessert, easy pumpkin mousse recipe, fall pumpkin dessert, airy pumpkin mousse

Heavy cream: Be sure to use heavy cream for the best whipping results and richest texture.
Maple syrup: Pure maple syrup is ideal here; it brings warmth and natural sweetness that complements pumpkin beautifully.
Canned pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
Plain Greek yogurt (full-fat recommended): Adds creaminess and a touch of tang, balancing the sweetness wonderfully.
Vanilla extract: Just a teaspoon enhances the sweetness and aroma without overpowering the pumpkin.
Pumpkin pie spice: If you don’t have this, cinnamon works as a great substitute for that cozy fall flavor.
Salt: Just a pinch to round out and intensify the flavors.
Toppings of choice: I’ll share my favorite ideas later, but think crunchy, sweet, or nutty add-ons that provide contrast and texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Pumpkin Mousse with Whipped Cream Recipe is how easily you can tweak it based on your preferences or what you’ve got in your pantry. I like to play around with the toppings and spices to keep it fresh every time I make it.

Spice it up: I sometimes add a bit of ground ginger or a dash of nutmeg for a deeper flavor profile that makes it even more autumnal.
Dairy-free version: Swap out heavy cream and Greek yogurt with coconut cream and a dairy-free yogurt to make this plant-based and still delicious.
Sweetness level: If you prefer less sweet desserts, try reducing the maple syrup slightly — the pumpkin and spices still shine through beautifully.
Add texture: Mixing in some finely chopped toasted nuts or a handful of mini chocolate chips into the mousse before chilling gives a fun surprise with each bite.

How to Make Pumpkin Mousse with Whipped Cream Recipe

Step 1: Whip Your Cream and Sweeten It

Start by pouring your chilled heavy cream into a mixing bowl along with the maple syrup. Using a hand mixer (or stand mixer if you have it), whip on high speed until medium peaks form. This means the peaks will hold their shape but the tips curl over slightly when you lift the beaters. It usually takes about 3-5 minutes depending on your mixer. Be careful not to overwhip or you’ll end up with butter — which sounds tasty but isn’t the goal here. The maple syrup sweetens the cream gently and adds depth, so don’t skip it! Set aside about ¾ of this whipped cream to fold into the pumpkin mixture and reserve the rest for topping.

Step 2: Blend the Pumpkin Base

In a separate bowl, combine the canned pumpkin puree, full-fat Greek yogurt, vanilla extract, pumpkin pie spice, and salt. Using a mixer or a whisk, beat the mixture until it’s fluffy and well-combined — this only takes a minute or two. This step is where that creamy tangy base comes together with the comforting spice, setting you up for a smooth, tasty mousse.

Step 3: Gently Fold to Keep It Airy

Now comes the fun part. Take about three-quarters of your whipped cream and fold it gently into the pumpkin mixture using a rubber spatula. Folding is a delicate process — you want to combine the ingredients without deflating the whipped cream, so use a light hand and a slow circular motion. When the mixture is smooth and evenly blended, you’ve nailed it. This is what gives the mousse its signature light and airy texture.

Step 4: Portion and Chill

Dish the mousse into small serving containers — I love using glass jars or cute sundae dishes because they make everything feel a bit fancy. If you’re serving this for a crowd, a large bowl works great too! You have two options here: you can either add the reserved whipped cream and toppings immediately (perfect if you’re serving soon and can cover carefully), or chill the mousse first and add toppings right before serving so they stay fresh and fluffy. Pop them in the fridge for at least an hour to let everything set and those flavors mingle.

Step 5: Top and Serve

Just before serving, dollop the reserved whipped cream on top of each mousse cup and sprinkle your favorite toppings over it. This step really lets you customize each portion, whether it’s a few crushed gingersnaps, a drizzle of caramel sauce, or a handful of toasted pumpkin seeds. I’ve found that toppings bring the perfect crunchy or sweet contrast to the silky mousse — they truly make the dish pop!

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Pro Tips for Making Pumpkin Mousse with Whipped Cream Recipe

Use Chilled Equipment: I always chill my mixing bowl and beaters in the fridge beforehand to help the cream whip faster and hold better peaks.
Fold Gently: I learned the hard way that aggressive stirring deflates the mousse, so I use a light folding motion to keep it airy.
Tweak Spice Levels: Don’t be afraid to adjust pumpkin pie spice to your taste — sometimes a bit more cinnamon or ginger really wakes up the flavor!
Add Toppings Thoughtfully: If you’re covering the mousse early, avoid toppings that will get soggy; save those for last-minute garnishing instead.

How to Serve Pumpkin Mousse with Whipped Cream Recipe

Pumpkin Mousse with Whipped Cream Recipe - Serving

Garnishes

When it comes to garnishes, I’m a fan of mixing crunchy and sweet elements. Crushed gingersnaps or graham crackers add a wonderful texture that contrasts the mousse’s creaminess. Sometimes I sprinkle cocoa nibs or mini chocolate chips for a little bitter-sweet pop. A little drizzle of caramel or maple syrup on top always impresses guests, and toasted pumpkin seeds lend a perfect nutty finish.

Side Dishes

I love pairing this mousse with cozy desserts like warm apple crisp or a spiced pear tart to round out a fall-themed meal. If it’s a lighter occasion, fresh berries or a simple fruit salad work beautifully alongside to add bright freshness to the plate.

Creative Ways to Present

For a dinner party, I like to pipe the mousse into elegant glasses using a piping bag—it gives that professional swirled look that guests always compliment. Layering it in parfait glasses with alternating layers of crushed gingersnaps or granola creates a show-stopping dessert parfait. For kids, serving in fun mason jars with colorful straws and sprinkles adds a playful touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mousse in airtight containers without toppings for up to 3-4 days in the fridge. It keeps its creamy texture best if you eat it within a couple of days. Before serving leftovers, I add fresh whipped cream and toppings to keep things tasting fresh and delicious.

Freezing

I don’t recommend freezing this pumpkin mousse because the texture changes and tends to become watery or grainy when thawed. It’s definitely best fresh or refrigerated only.

Reheating

This mousse is best served cold straight from the fridge, so I don’t reheat it. If you want it a little softer, just let it sit at room temperature for 10-15 minutes before serving, and it’ll soften just enough without losing its structure.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! You can roast and puree fresh pumpkin, but make sure to cook it thoroughly and drain any excess liquid so your mousse doesn’t become watery. Canned pumpkin puree is just convenient and consistent, but fresh works well if you prefer.
Is this dessert suitable for kids?

Yes! This mousse is naturally sweetened with maple syrup and has a gentle pumpkin flavor that kids usually enjoy. Just make sure to keep an eye on the toppings if any are spicy or include nuts.
Can I make this pumpkin mousse vegan?

You can by substituting coconut cream for heavy cream and using a dairy-free yogurt alternative. Keep in mind the texture will be slightly different but still delicious!
How long does this mousse last in the fridge?

Up to 3 to 4 days when stored in an airtight container without toppings. It tastes best within 1 to 2 days for optimal texture and flavor.
Can I prepare this pumpkin mousse ahead of time for a party?

Yes! You can make it a day ahead and store it covered in the fridge. Just add whipped cream and toppings right before serving to keep everything fresh and beautiful.

Final Thoughts

I truly love how this Pumpkin Mousse with Whipped Cream Recipe brings a little elegance and cozy flavor to the table with zero fuss. It’s creamy yet light, perfect for those moments when you want something special that’s not too heavy or complicated. I’ve made this for family dinners, holiday gatherings, and even casual weeknights—the smiles it inspires never get old. Give it a try, and I’m sure it’ll become one of your favorite pumpkin treats too!