Light, airy, and bursting with pumpkin‑pie flavor, this elegant but easy‑to‑make mousse is a fall favorite that feels both festive and fuss‑free, perfect for gatherings or a cozy night in.
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Total Time: 1 hr 15 mins
Ingredients
- 1 cup cold heavy cream
- 1 (15‑oz) can 100% pure pumpkin puree (not pumpkin pie filling)
- ⅓ cup evaporated milk
- 1 cup plain Greek yogurt
- 1 (3.4‑oz) package instant vanilla pudding mix
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Garnish ideas: whipped cream, crushed graham crackers or gingersnaps, pecans, cinnamon, candied walnuts
Step‑by‑Step Instructions
- In a large bowl, whip the cold heavy cream with a hand mixer until medium‑stiff peaks form (~3 minutes). Add a tiny sprinkle of pumpkin pie spice for a warm hint, so pretty!
- In another bowl, whisk together pumpkin puree and evaporated milk until smooth.
- Stir in the instant vanilla pudding, Greek yogurt, pumpkin pie spice, and vanilla extract, your mousse base is already smelling like fall heaven.
- Gently fold in the whipped cream, keeping things light and fluffy.
- Spoon into serving cups and chill for at least 1 hour.
- Garnish with your favorites, crushed cookies, a swirl of whipped cream, or a dusting of cinnamon for a special finish.
Pro Tips
- Make‑Ahead Friendly: The mousse can be prep‑ahead and chilled, then garnish just before serving for best texture.
- Flavor Swap: Swap evaporated milk with sweetened condensed milk (heated a bit for richer flavor).
- Diet‑Friendly: For a lighter option, use low‑fat Greek yogurt and sugar‑free vanilla pudding.
Nutrition Info (per serving)
- Calories: 182 kcal
- Protein: 5 g
- Carbs: 5 g
- Sugar: 3 g
- Fat: 16 g
- Fiber: 1 g
Flavor Experiments
- Crunchy Twist: Top with a teaspoon of caramel sauce and candied pecans for a sweet surprise.
- Holiday Flair: Add a swirl of gingerbread cookie crumbs and a dusting of nutmeg.
- Cozy Pairing: Serve alongside a cup of chai latte or mulled cider for autumn comfort.
Make It Once, Eat It All Week
- Fridge: Keep covered in the fridge for up to 4–5 days.
- Freezer Hack: Freeze portions in silicone molds; thaw in fridge and fluff before serving.
- Batch Hack: Double the base mixture, serve half now, freeze half for later!
Learn From Mistakes
- Ever over‑fill the mousse cups and get messy spills? I once packed them too full before chilling, lesson learned: give some room!
- Forgot to chill the mousse long enough? It ended up runny, so always chill fully!
FAQ
- Can this be made ahead?
Yes! Prepare the mousse up to 2 days ahead; add garnishes right before serving. - Can I use cool whip instead of heavy cream?
Absolutely! Cool‑Whip works, it lightens prep and the mousse stays fluffy. - What can I use instead of pumpkin pie spice?
Mix your own with equal parts cinnamon, nutmeg, ginger, and a pinch of cloves. - Is this gluten‑free?
Yes, just be cautious with garnishes like graham crackers (gluten‑free options work great!).
