Pumpkin Pie Mousse

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I love pumpkin pie, but I don’t always have the time or energy to bake one. I’ve also been avoiding gluten lately, so this Pumpkin Pie Mousse is a good option when I want that pumpkin pie flavor without making an actual pie.

It’s light and fluffy, so I sometimes have it for breakfast or serve it as dessert. You don’t need gelatin, cream cheese or eggs to set it. Just mix everything together and let it chill in the fridge.

I like serving this Pumpkin Pie Mousse for Thanksgiving and Christmas. I also make it for Christmas brunch or when we’re having people over on Christmas Eve. This recipe makes about 6 servings. Double or triple the ingredients if you’re making it for a crowd.

How to Make Pumpkin Pie Mousse

INGREDIENTS:

  • 1¾ cups pumpkin puree
  • 1 cup chilled heavy cream
  • ⅓ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • 1 tsp pumpkin pie spice
  • 6 tbsp instant vanilla pudding mix
  • A pinch of ground cinnamon, for garnish

Step-by-Step Instructions:

1. Pour the chilled heavy cream into a large bowl and whip it with a hand mixer for 3 to 4 minutes, or until stiff peaks form.

2. In another bowl, add the pumpkin puree and evaporated milk. Mix well with a whisk.

3. Add the instant vanilla pudding mix, Greek yogurt, pumpkin pie spice and vanilla extract. Whisk until everything is well combined.

4. Add the whipped cream to the pumpkin mixture and gently fold everything together. Be careful not to overmix. Refrigerate for an hour.

5. Use an ice cream scoop to divide the mousse between serving glasses.

6. Top with a little whipped cream. Finish with a sprinkle of ground cinnamon.

Serve and enjoy!

Important Recipe Notes:

  • I used ground cinnamon on top, but you can also use pumpkin pie spice, chopped walnuts, pecans or crushed gingersnap cookies.
  • Make sure you chill the mousse before dividing it between the glasses. This helps it set a little.
  • You can make this mousse ahead of time and pipe it into individual glasses. Cover each glass with plastic wrap or cling film and store in the refrigerator for 2 to 3 days.
  • The vanilla pudding mix is the only ingredient that adds sweetness to this mousse. If you prefer a sweeter mousse, add a tablespoon of maple syrup or honey.
Richi

Pumpkin Pie Mousse

This Pumpkin Pie Mousse is a light and fluffy dessert with the flavour of pumpkin pie, without the need to bake. It's gluten-free and made without gelatin, cream cheese or eggs. Simply mix the ingredients and chill. It's perfect for Thanksgiving, Christmas, brunch or holiday gatherings. The recipe makes 6 servings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1¾ cups pumpkin puree
  • 1 cup chilled heavy cream
  • ⅓ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • 1 tsp pumpkin pie spice
  • 6 tbsp instant vanilla pudding mix
  • A pinch of ground cinnamon for garnish

Method
 

  1. Pour the chilled heavy cream into a large bowl and whip it with a hand mixer for 3 to 4 minutes, or until stiff peaks form.
  2. In another bowl, add the pumpkin puree and evaporated milk. Mix well with a whisk.
  3. Add the instant vanilla pudding mix, Greek yogurt, pumpkin pie spice and vanilla extract. Whisk until everything is well combined.
  4. Add the whipped cream to the pumpkin mixture and gently fold everything together. Be careful not to overmix. Refrigerate for an hour.
  5. Use an ice cream scoop to divide the mousse between serving glasses.
  6. Top with a little whipped cream. Finish with a sprinkle of ground cinnamon.

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