This smooth, silky and creamy Pumpkin Mousse Recipe makes a cool alternative Thanksgiving dessert to traditional pumpkin pie.
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Is There Always Room For Pumpkin Pie?
Nothing says Thanksgiving like Pumpkin Pie. I’d just about every table will have this traditional Thanksgiving dessert on it during the holidays. Even after I’ve stuffed yourself full of turkey, gravy and potatoes, I always seem to find room for some Pumpkin Pie.
But what if you could get your Pumpkin Pie “fix” in a way that isn’t so filling? Let me introduce you to Pumpkin Mousse. This has all the flavor of pumpkin pie but it won’t leave you feeling quite so “stuffed”. It is a fun recipe because there are so many ways that you could serve it and dress it up. It would also be perfect to bring to the office for a holiday potluck party.
Pumpkin Mousse Recipe
It is super easy to make and doesn’t take a ton of ingredients. You probably actually have most of these ingredients in your kitchen right now!
Pumpkin Mousse Ingredients:
- 2 cups pumpkin (not pumpkin pie filling)
- 3 cups heavy cream
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp vanilla extract
- ½ cup graham crackers for garnishing
Pumpkin Mousse Instructions:
- Combine pumpkin, sugar, cinnamon & nutmeg in a medium saucepan. Mix and allow to simmer.
- Remove from heat and allow for the pumpkin mixture to cool down completely.
- In a bowl, beat cream and vanilla until it forms semi-stiff peaks.
- Fold pumpkin mixture into whipped cream.
- Chill mousse in the fridge for about 1 hour and then use an electric beater to mix some more.
- Garnish with graham crackers. Serve and enjoy!
This recipe yields 4-6 servings, but you can always put them in smaller cups if you have a larger crowd. Also, there is no whipped cream topping on this version, but I’m sure it would taste fantastic. You could use store bought whipped cream or your own recipe.
And finally, wait to garnish with the graham crackers until ready to serve so that they don’t get soggy!
Enjoy!
Pumpkin Mousse Recipe
Ingredients
- 2 cups pumpkin not pumpkin pie filling
- 3 cups heavy cream
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp vanilla extract
- ½ cup graham crackers for garnishing
Instructions
-
Combine pumpkin, sugar, cinnamon & nutmeg in a medium saucepan. Mix and allow to simmer.
-
Remove from heat and allow for the pumpkin mixture to cool down completely.
-
In a bowl, beat cream and vanilla until it forms semi-stiff peaks.
-
Fold pumpkin mixture into whipped cream.
-
Chill mousse in the fridge for about 1 hour and then use an electric beater to mix some more.
-
Garnish with graham crackers. Serve and enjoy!
Recipe Notes
This recipe yields 4-6 servings, but you can always put them in smaller cups if you have a larger crowd. Also, there is no whipped cream topping on this version, but I’m sure it would taste fantastic. You could use store bought whipped cream or your own recipe.
And finally, wait to garnish with the graham crackers until ready to serve so that they don’t get soggy!
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