Pumpkin mousse in glasses on a wooden table.

Pumpkin Mousse

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I just love this homemade pumpkin mousse recipe. It is smooth, light, creamy, and oh so delicious. Packed with pumpkin flavor, if you like pumpkin desserts like pumpkin pie, you have got to give this pumpkin mousse a try!

As I get older I appreciate and crave pumpkin desserts more and more. When I was a little kid, they weren’t really my favorite, but now I enjoy them so much. This pumpkin mousse recipe isn’t a classic french mousse that uses eggs, it is an Americanized version.

There is no cooking involved at all. Also, it is a pretty healthy dessert, with even ways to make it even healthier if you like. So if you love pumpkin, give this pumpkin mousse a try. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

A handful of ingredients including pumpkin puree, milk, heavy cream, vanilla pudding boxes and pumpkin pie spice on a wooden table.

In order to make homemade pumpkin mousse you need just 5 ingredients with an optional 6th for a topping:

  • Heavy whipping cream – Or you can use cool whip topping, choose the “lite” version to make it even healthier.
  • Cold milk – You can use whole, 2%, 1%, skim, and fat-free.
  • Vanilla instant pudding – Use the fat-free and sugar-free vanilla instant pudding to make it healthier or use the regular version. You can also make this yummy vanilla pudding from scratch.
  • Pumpkin Puree – Use canned pumpkin puree or you can make your own homemade pumpkin puree.
  • Pumpkin pie spice – Also known as just pumpkin spice. It is a blend of cinnamon, nutmeg, ginger and cloves.
  • Whipped cream or cinnamon – To be used optionally as a topping.
Homemade pumpkin mousse in glasses on a table.


  • Bowls Mixer – if using whipping cream and not cool whip topping
  • Spatula
  • Whisk
  • Serving glasses, ramekins, etc.

Step 2: How to make homemade pumpkin mousse

Large bowl with whipped cream in it.

Seriously this recipe is so simple to make. And you can make it easier, if you use the cool whip instead of making your own homemade whipped cream.

In a medium bowl add the heavy cream and then beat it with a mixer until it gets thick and foamy like shaving cream. Or skip this step if using the cool whip.

Hand holding a box of Jello instant vanilla pudding over a bowl of milk.

Add the cold milk to a large bowl. Again you can use a variety of milk, from whole milk to fat-free milk. Open up the boxes of instant vanilla pudding, use the fat-free and sugar-free ones to make it even more healthy, and pour the contents into the milk.

Large bowl full of freshly whisked vanilla instant pudding.

Whisk the powder into the milk for a minute or two until really smooth.

Large bowl full of pumpkin mousse on a wooden table.

Now add the can of pumpkin puree or homemade pumpkin puree that you prepared ahead of time, and then also add the pumpkin pie spice and whisk it all together until smooth.

Hand folding whipped cream into pumpkin mousse with a red spatula.

Time to finish the pumpkin mousse. Add about a cup of the whipped cream to the pumpkin base and fold it in with a spatula. I like to fold it in, to preserve some of that air in the whipped cream. It will make the pumpkin mousse lighter and fluffier.

Large bowl of freshly made pumpkin mousse.

After folding the whipped cream or softened cool whip, the pumpkin mousse will be done. You can put a lid on the bowl and place it in the fridge to chill as is.

Pumpkin mousse in six glasses.

Or you can scoop it into individual glasses first and then chill them in the fridge for an hour to set. You can also just scoop them into a glass or bowl later.

Step 3: Serve that pumpkin mousse!

Hand with a spoonful of pumpkin mousse over a glass.

When you are ready to serve the pumpkin mousse, remove it from the fridge, and then sprinkle cinnamon, pumpkin spice, or add a dollop of whipped cream on top.

And there you go, homemade pumpkin mousse without eggs. Super easy right? Enjoy!

How long does pumpkin mousse last?

Cover the mousse with plastic wrap, or leave in the bowl, and store it in the fridge, where it will last 4 to 5 days. I doubt it will last that long, however.

Can I use almond milk with this pumpkin mousse?

Almond milk doesn’t really work that well with instant pudding, it doesn’t mean it won’t work, if you try it, use a bit less almond milk, try 2 1/2 cups instead of 3. Or you may opt for the cook and serve pudding mix which will work better with the almond milk.

Can I use fresh pumpkin instead of canned?

Yes! If you want to make fresh homemade pumpkin puree just follow this simple recipe.

Pumpkin mousse pin for Pinterest
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Here are some other pumpkin recipes you may like:

Homemade Pumpkin Pie

Pumpkin Waffles

Pumpkin Cookies

Homemade Pumpkin Muffins

Pumpkin Donuts

Pumpkin Bread

Easy Pumpkin Cheesecake

Pumpkin mousse in glasses on a wooden table.
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5 from 3 votes

Pumpkin Mousse

I just love this quick and easy pumpkin mousse. It only requires 5 ingredients with an optional 6th as a topping. If you like pumpkin desserts, you will love this! It is smooth, creamy, and oh so delicious.
Prep Time10 minutes
Cook Time0 minutes
Chilling Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: healthy, low calorie, low carb, soft, sweet
Servings: 8 people
Calories: 159kcal
Author: Matt Taylor


  • Bowls
  • Mixer – if using whipping cream and not cool whip topping
  • Spatula
  • Whisk
  • Serving glasses, ramekins, etc.


  • 1 cup heavy whipping cream or use cool whip topping lite version for even more healthy (240ml)
  • 3 cups cold milk Whole, 2%, 1%, Skim, Fat-free(720ml)
  • 2 oz 2 – 1 oz packages of Vanilla Instant pudding Fat-Free and Sugar-free for more healthy, or use regular (3.5 oz) vanilla instant pudding (56g)
  • 15 oz can of pumpkin puree or use homemade pumpkin puree 425g
  • 2 tsp. pumpkin pie spice 4g
  • Cinnamon or whipped cream for topping optional


  • Add the heavy whipping cream to a medium bowl and then beat with a hand or stand mixer until whipped and thick. Or just use the cool whip topping.
  • Add 3 cups of cold milk to a large bowl. If you want it extra healthy use skim or fat-free milk. Add the two packages of sugar and fat-free vanilla pudding and whisk for a minute or two.
    Or you can make homemade vanilla pudding from scratch if you like which takes more time, but you can find that recipe here.
  • Add the can of pumpkin puree, or use homemade pumpkin puree. Then add the pumpkin pie spice. Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, and cloves.
    Whisk until smooth.
  • Fold about a cup of the whipped cream in with a spatula. Folding instead of stirring will help keep the air from the whipped cream making it more light and fluffy. Or if using the softened cool whip, just mix that in with a spatula, you don't have to worry about folding it in.
    And just like that, the pumpkin mousse is done.
  • Now you can just cover the main bowl and put it in the fridge for an hour, or fill up individual servings. I like to take cool glasses and fill them up. Then place them in the fridge and allow them to set for about an hour.
  • To serve them, remove them from the fridge and sprinkle on some cinnamon, or add some whipped cream, or leave them plain. Enjoy!


How to Make Pumpkin Mousse | Easy Homemade Pumpkin Mousse Recipe No Eggs


This recipe makes between 6 and 12 servings, depending on how much you want to serve. The nutritional facts are based on 8 servings. 
Note: If you use cool whip lite topping the calories will be reduced more. 
List of nutritional facts for pumpkin mousse
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 159kcal

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.


  1. Bonnie Porcaro

    How do I find the measurements of the ingredients to use?

  2. 5 stars
    Wow, this is such an incredible, light, & creamy dessert! I love that it’s so easy & doesn’t require a ton! Think I’ll add some crushed gingersnaps on top!

  3. 5 stars
    Looks delicious! Can’t wait to try this one.

  4. 5 stars
    This is exactly what I needed today! So creamy and delicious. I can see myself making this a lot or better yet, have my kids make it since it’s so easy.

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