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Pumpkin mousse cups topped with whipped cream and chocolate chips on top
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5 from 76 votes

Pumpkin Mousse

This Pumpkin Mousse is a delightful twist on traditional pumpkin desserts and makes a perfect fall treat for dinner parties. Easy to make and so pretty!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Mousse Cups, Pumpkin
Servings: 4
Calories: 646kcal
Author: Emily Walker

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 15 ounces pure 100% pumpkin puree

WHIPPED TOPPING:

  • 1 pint whipping cream
  • 1/4 cup white sugar
  • 2 teaspoons vanilla

OTHER TOPPINGS:

  • chocolate chips
  • cinnamon
  • candied pecans

Instructions

  • In a medium size bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy and completely blended.
    Cream cheese, pumpkin pie spice, and brown sugar mixed together in a bowl
  • Add the pumpkin puree and mix until combined.
    Cream cheese and pumpkin combined in a bowl
  • In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form.
    Whipped cream in a glass bowl
  • Fold together about 3/4 of the whipped topping with the pumpkin cheesecake mixture until completely mixed in.
    Pumpkin mousse filling mixed in a silver mixing bowl
  • Spoon the mousse into individual cups. Use the remaining 1/4 of the whipped topping to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans.
    Pumpkin mousse cups topped with whipped cream and chocolate chips on top

Video

Notes

Recipe Tips

  • Save time by making the base of the mixture ahead of time, and wait until just before serving to mix in the whipped topping.
  • This dessert is gluten free! No crust makes it a very easy recipe to make for any of your GF guests.
  • To make it dairy free, you can easily substitute the whipped topping for whipped coconut milk. All you need is a can of coconut milk that has been refrigerated so it is nice and cold. Then, whip the coconut milk with sugar and vanilla in the recipe until it becomes thick and stiff peaks form.
  • For a lighter version, use light cream cheese instead of regular, and light whipped topping in place of heavy cream. If you are making it with coconut milk, you can also find light coconut milk.

Nutrition

Calories: 646kcal | Carbohydrates: 83g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 249mg | Potassium: 327mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1764IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 1mg