Name: Easy Pumpkin Mousse
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (3.4 oz) package cheesecake instant pudding mix (or vanilla, butterscotch, or French vanilla); 1/2 cup light brown sugar; 2 teaspoons pumpkin pie spice; 1 1/2 cups half and half; 1 (15 oz) can pumpkin puree; 3 cups whipped topping or whipped cream (divided)

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This easy Pumpkin Mousse is rich, creamy, and perfectly spiced with the cozy flavors of fall. I like how it brings together the comforting taste of pumpkin pie with a lighter, whipped texture that feels elegant and indulgent. It’s an effortless no-bake dessert I can make ahead and serve in individual portions—ideal for holidays, dinner parties, or even casual get-togethers.

Why I Love This Recipe

I love this recipe because it takes only minutes to prepare, yet it tastes like I spent hours in the kitchen. The texture is velvety and smooth, and the blend of brown sugar, pumpkin puree, and pumpkin pie spice makes it feel like fall in every bite. I also like that it’s versatile—great as a mousse in small glasses or spread into a pie crust for an instant pumpkin mousse pie. Plus, since it’s served chilled, I can prepare it in advance and focus on hosting rather than dessert when guests arrive.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (3.4 oz) package cheesecake instant pudding mix (or vanilla, butterscotch, or French vanilla)
½ cup light brown sugar
2 teaspoons pumpkin pie spice
1 ½ cups half and half
1 (15 oz) can pumpkin puree
3 cups whipped topping or whipped cream (divided)

Directions

I start by whisking the cheesecake pudding mix, light brown sugar, and pumpkin pie spice in a large bowl until fully combined.
Then I add the half and half and pumpkin puree, blending everything together with a mixer until smooth. I make sure to scrape down the sides of the bowl to keep the texture even.
Next, I gently fold in 2 cups of the whipped topping or whipped cream, being careful not to overmix so the mousse stays airy.
I divide the mousse into eight 4-ounce glasses, ramekins, or bowls.
After covering them, I refrigerate the mousse for at least 30 minutes so it sets nicely.
Before serving, I top each portion with the remaining whipped topping and a sprinkle of pumpkin pie spice for garnish.

Servings and timing

This recipe makes 8 servings, each about ½ cup. It takes 10 minutes to prepare and needs at least 30 minutes to chill, so the total time is around 40 minutes. Since it’s a no-bake dessert, I can even make it the night before and let it chill overnight.

Variations

I like to play around with this mousse depending on the occasion. Sometimes I use butterscotch or French vanilla pudding mix instead of cheesecake flavor for a slightly different spin. When I want to make a mousse pie, I spread the mixture into a graham cracker or gingersnap crust and chill it until set. For a crunch, I’ve added roasted pumpkin seeds or crushed spiced cookies on top just before serving. It also works beautifully layered in a trifle with crushed cookies or cake cubes.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 3 days. Since it contains dairy and whipped topping, I don’t recommend freezing it—the texture can break down when thawed. There’s no need for reheating, of course—this dessert is meant to be served chilled and enjoyed straight from the fridge.

FAQs

What kind of pudding mix works best for pumpkin mousse?

I usually go with cheesecake instant pudding mix because it adds a tangy richness that complements the pumpkin. Vanilla, butterscotch, or French vanilla also work well if I want to switch things up.

Can I make this mousse ahead of time?

Yes, and I often do. I prepare it up to a day in advance, cover the glasses or bowls, and refrigerate until ready to serve. Just add the topping right before serving for the freshest look.

Is this recipe suitable for a pie filling?

Absolutely. I’ve used this mousse to fill a pre-baked pie crust or even a no-bake graham cracker crust. After chilling, it slices beautifully like a light pumpkin cream pie.

Can I substitute whipped cream with something dairy-free?

Yes, I can use a dairy-free whipped topping instead. Just make sure it’s stabilized enough to hold its shape and texture when folded into the mousse and used for garnish.

How do I keep the mousse from getting too runny?

The key is using instant pudding mix and folding in the whipped topping gently. I also make sure the mixture is fully chilled before serving—it helps firm up the mousse perfectly.

Conclusion

This easy pumpkin mousse is one of those recipes I always come back to when fall rolls in. It’s comforting, festive, and elegant enough for special occasions while being simple enough for any day. Whether I’m serving it in dainty glasses or turning it into a creamy pie, this dessert brings that cozy, spiced pumpkin flavor I crave—without the fuss.

Easy Pumpkin Mousse

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes (includes chilling)
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

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Description

This easy Pumpkin Mousse is rich, creamy, and perfectly spiced with the flavors of fall. A lighter, elegant alternative to pumpkin pie that can be made ahead of time and served in individual glasses for the holidays or any gathering.

Ingredients

1 (3.4 oz) package cheesecake instant pudding mix (or vanilla, butterscotch, or French vanilla)
½ cup light brown sugar
2 teaspoons pumpkin pie spice
1 ½ cups half and half
1 (15 oz) can pumpkin puree
3 cups whipped topping or whipped cream (divided)

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Instructions

In a large bowl, whisk together cheesecake instant pudding mix, light brown sugar, and pumpkin pie spice until combined.
Add half and half and pumpkin puree. Blend with a mixer until smooth, scraping sides as needed.
Fold in 2 cups of whipped topping (or whipped cream) until just combined.
Divide mixture evenly between (8) 4-ounce serving glasses, bowls, or ramekins.
Cover and refrigerate for at least 30 minutes.
Top with remaining whipped topping or whipped cream. Garnish with pumpkin pie spice before serving.

Notes

Can be made ahead of time and refrigerated until ready to serve.
For a pie variation, spread mousse into a pre-baked or no-bake crust and chill until set.
Garnish options: whipped cream, pumpkin pie spice, or roasted pumpkin seeds.