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Pumpkin Mousse


If you’re looking for a dessert that is nice and light, but full of Fall flavor.. turn to this Pumpkin Mousse. The mild pumpkin flavor is balanced with warm spices and lightly sweetened with maple syrup. It’s light, airy and absolutely divine.

An overhead shot of pumpkin mousse in a glass mug topped with whipped cream and a pecan with a big spoonful scooped out.

A Deliciously Light & Airy Pumpkin Dessert

I really love a good mousse. The taste is rich and indulgent, but it’s so light and airy that it doesn’t leave you feeling weighed down. This Pumpkin Mousse has all the flavor you love about your favorite pumpkin desserts, in a creamy dreamy mousse. It makes the perfect addition to any Thanksgiving dessert spread. If just feels decadent. But it’s actually super easy to make with just a handful of ingredients- so you can make it anytime the craving for something sweet and fall-flavored hits.

A glass serving mug filled with pumpkin mousse and topped with whipped cream and a pecan.

Ingredients You’ll Need to Make This Pumpkin Mousse:

  • Pumpkin Puree
  • Heavy Cream
  • Maple Syrup
  • Unflavored Gelatin
  • Pumpkin Pie Spice
  • Vanilla Extract
  • Water
Ingredients you need to make homemade pumpkin mousse.

How to Make the Most Delicious Pumpkin Mousse:

  1. Soak the gelatin. Sprinkle the gelatin over a small bowl of cold water and let it soak for 5 minutes. Microwave for 10 seconds. Stir until the gelatin melts, then set aside.
  2. Whisk the pumpkin mixture together. In a separate bowl, whisk together the pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice. Add the gelatin mixture and stir to combine.
  3. Whip the heavy cream. In a large bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form.
  4. Fold together the whipped cream and the pumpkin. Gently fold the heavy cream into the pumpkin mixture, only until combined. Take care not to deflate all the air you worked into the heavy cream.
  5. Chill. Chill for at least an hour to allow to set before serving. You can chill and then divide it into serving containers, or you can put it in the serving containers before chilling. Garnish as desired and serve!
Overhead process shots showing how to make pumpkin mousse.

Tips & Suggestions

Homemade Pumpkin Pie Spice

If you don’t have pumpkin pie spice, you can use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

How should I serve pumpkin mousse?

Serve this deliciously light and fluffy mousse as is, or topped with fresh whipped cream. We also love to serve it with graham crackers, Biscoff, or gingersnap cookies- either for dipping, or crumbled over the top. Yum!

How long does leftover pumpkin mousse last in the fridge?

Store any leftovers in an airtight container in the fridge. It should last 3-4 days, but it’ll have the best flavor and texture if enjoyed within 1-2 days.

A big spoonful of homemade pumpkin mousse in front of a glass serving jar with a mini pumpkin in the background.
A row of pumpkin mousse desserts in glass serving jars topped with a swirl of whipped cream and a sprinkle of nutmeg.

Looking for More Pumpkin Recipes?

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3.7 from 126 votes

Pumpkin Mousse

If you're looking for a dessert that is nice and light, but full of Fall flavor.. turn to this Pumpkin Mousse. The mild pumpkin flavor is balanced with warm spices and lightly sweetened with maple syrup. It's light, airy and absolutely divine.
Prep Time15 minutes
Cook Time0 minutes
Chill1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 286kcal



  • In a small bowl, sprinkle the gelatin over the 1/3 cup of water and let it soak for 5 minutes. After it has soaked, microwave it for 10 seconds and stir until the gelatin melts. Set aside.
  • In a large mixing bowl, combine the pumpkin, maple syrup, pumpkin pie spice, and vanilla. Pour the melted gelatin into the pumpkin mixture and stir until well combined.
  • Whip the cream until stiff peaks form. Fold into the pumpkin mixture until combined.
  • Transfer to serving glasses and chill for 1 hour. Serve with extra whip cream, a sprinkle of pumpkin pie spice and pecans as a garnish. Enjoy!


Calories: 286kcal | Carbohydrates: 21g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 22mg | Potassium: 186mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 2521IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 0.3mg
Keyword : Pumpkin Mousse


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I was wondering if anyone has made this with honey and then with maple syrup, and if so, which one they preferred. Thank you!

How many cups is the coconut cream? I can buy a can of just coconut cream, so just curious how much I need! (My son is allergic to cows milk protein, so I use a lot of coconut milk and cream!)

It will probably be fine for this recipe. You can dilute the cream some with a little water until it reaches a consistency you are happy with.

Love the texture of this but do you really mean to have 2.5 TABLESPOONS of pumpkin pie spice? My batch seemed to be overwhelmingly spiced. I’d love to try it again, with about half the spice.

Hi Ginny, thanks for pointing this out! That’s definitely supposed to be teaspoons, not tablespoons. I’ve updated the recipe.

Thanks for updating the recipe! I have now made this 3 times. The first time was delicious, but more like a spice cake than pumpkin. The second and third with the updated amount of spice, and I used about 2.5-3 cups of fresh pumpkin puree (roasted and pureed pumpkin) and it was delicious. I have a freeze dryer, so I freeze dried this in little bites with a gingersnap crumb “crust”, and it is out of this world….. THis recipe is a keeper for sure!!

It is not an intense coconut taste, but there is a subtle coconut flavor. It is a predominantly pumpkin spice flavor. 🙂

1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg would be a good substitute for the pumpkin pie spice. 🙂

1 star
As badly as I wanted to write a good review, this is in fact the worst I have ever tried. It was soupy, messy, and a complete waste of time and money. Thankfully, I was able to salvage it, and it into a dairy free frozen pumpkin dessert. My advice? Cream of coconut might have been better and thicker. In fact, I think you may have meant to put that in your ingredient list, but that is just not the case. Wanted to love it, but hated it.

This is a Thanksgiving staple in our house. I use maple syrup instead of Stevia (just personal taste preference). This recipe is dangerously good and the whole family loves it!!! 🙂