Pumpkin Mousse Recipe

Introduction

This pumpkin mousse is a light, creamy dessert perfect for celebrating fall flavors. Made with rich coconut milk and spiced pumpkin puree, it’s both simple and elegant. Whether you want a quick treat or a show-stopping parfait, this mousse is sure to impress.

Ingredients

• 1 cup coconut milk (or heavy cream)
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar (or sweetener of choice)
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt

Instructions

1. Step 1: If using coconut milk, select full-fat canned coconut milk and scoop out 1 cup of the thick, creamy portion, discarding the liquid.
2. Step 2: Combine the coconut milk (or heavy cream), pumpkin puree, powdered sugar, cinnamon, vanilla extract, and salt in a mixing bowl.
3. Step 3: Using hand beaters or a stand mixer, whip the mixture until it becomes thick and fluffy. Whipping by hand is possible but will yield a less airy texture.
4. Step 4: Spoon or pipe the mousse into serving bowls or parfait glasses.
5. Step 5: Serve immediately or chill in the refrigerator for a few hours to let the mousse thicken further before serving.

Tips & Variations

• Use powdered sweeteners for a thicker mousse; liquid sweeteners may result in a softer texture.
• For an elegant presentation, chill the mousse in a pastry bag with a star tip and pipe it into glasses before topping with a cinnamon graham cracker.
• Add a pinch of nutmeg or ginger to the spice mix for extra warmth and depth.
• Swap coconut milk with whipped heavy cream for a richer, dairy-based mousse.

Storage

Store any leftover mousse in an airtight container in the refrigerator for up to 3 days. Before serving, you may want to gently stir or re-whip the mousse to restore its light texture. Avoid freezing, as it can alter the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the pumpkin flesh until smooth before using. Make sure it’s well drained to avoid excess moisture that could thin the mousse.

Is coconut milk necessary for this recipe?

No, you can substitute with heavy cream for a traditional mousse texture, but coconut milk adds a subtle, tropical flavor and makes the dessert dairy-free.

Pumpkin Mousse Recipe

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★★★★★

4.5 from 112 reviews

This light and fluffy Pumpkin Mousse is a creamy, spiced dessert perfect for fall gatherings or a healthy treat anytime. Made with coconut milk or heavy cream and pumpkin puree, it blends the natural sweetness of pumpkin with warming cinnamon and vanilla for a deliciously airy mousse that can be enjoyed immediately or chilled for a thicker texture.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup coconut milk (full fat, thick creamy portion only) or heavy cream
• 1/2 cup pumpkin puree
• 1/4 cup powdered sugar or sweetener of choice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Prepare the Coconut Milk or Cream: If using canned coconut milk, open the can and scoop out only the thick, creamy portion from the top, discarding the coconut water underneath. Measure out 1 cup of this thick cream or use 1 cup of heavy cream as an alternative.
2. Combine Ingredients: In a mixing bowl, add the coconut milk or heavy cream, pumpkin puree, powdered sugar (or preferred sweetener), cinnamon, vanilla extract, and salt.
3. Whip the Mixture: Using hand beaters or a stand mixer, whip the ingredients until the mixture becomes thick, light, and fluffy. This process usually takes several minutes. Whipping by hand is possible but may result in a less airy texture.
4. Serve or Chill: Serve the mousse immediately in bowls or parfait glasses for a lighter texture. Alternatively, transfer the mousse to a pastry bag fitted with a star tip, chill it in the refrigerator to allow it to thicken further, then pipe into individual serving glasses. Garnish with a sprinkle of cinnamon or a cinnamon graham cracker for added flavor and presentation.

Notes

• Use powdered sweeteners to achieve the thickest mousse texture; liquid sweeteners will make the mousse less stiff.
• Full fat canned coconut milk works best to create a creamy, dairy-free mousse.
• The mousse can be served immediately or chilled for a firmer consistency.
• When chilling in a pastry bag, piping the mousse adds a decorative touch to presentations.
• Add a cinnamon graham cracker topping for extra crunch and flavor.

Keywords: pumpkin mousse, pumpkin dessert, coconut milk mousse, fall dessert, creamy pumpkin, gluten free dessert, no bake dessert