I love making mousse desserts because they feel so fancy, yet they’re incredibly easy to put together. All you need to do is whip up a few ingredients and then let the dessert set in the fridge.
This pumpkin mousse is a great fall dessert option and the perfect way to use up all that leftover pumpkin you have roasting in the oven! It’s beautifully creamy, light as air, and full of delicious autumn flavors like cinnamon and pumpkin spice.
It’s the perfect light dessert to serve after a heavier meal – it feels totally indulgent but won’t leave you overly full. Plus, it looks really elegant when served in individual glasses, so it will look gorgeous on any fall party dessert table!
What You’ll Need
This simple mousse uses just a few simple ingredients:
- Egg whites
- Heavy cream
- Pumpkin purée
- Sugar and vanilla extract
- Cinnamon and pumpkin spice
- Crushed cookies and vanilla wafer sticks for decoration
How to Make This Pumpkin Mousse Dessert
The whole dessert takes just a few simple steps to make – the longest part is waiting for it to set in the fridge!
Start by whipping up the egg whites. Using a hand mixer, beat the egg whites in a clean medium-sized bowl until you get soft, stiff peaks. This step gives your mousse that signature fluffy texture.
Tip: Use a glass or stainless steel bowl if possible – plastic bowls often have tiny scratches in them that can trap grease or fat, even after washing them properly, and fat can prevent the egg whites from turning into stiff peaks.
In a separate large bowl, mix together the heavy cream (see Tips for Success below) and sugar, stirring with a spoon until the sugar dissolves. Then beat the cream with a hand mixer into stiff peaks. You want the cream to be smooth and stable, but not over-whipped.
Tip: To check progress, tip the bowl to see whether the cream slides from place. If it slides slowly, you still have some work to do, but if the cream stays put, you’re good to go!
Now, gently fold the pumpkin purée, spices, and vanilla into the whipped cream using a spatula. Then carefully add the whipped egg whites and fold again until the mixture is smooth and evenly colored. Be careful not to mix too fast, and definitely do not use the hand mixer, or you’ll overmix the egg whites and your dessert will turn into liquid!
When everything is well combined, divide the mousse between four dessert glasses or small bowls. Refrigerate for at least 3–4 hours before serving. To serve, top the desserts with crushed cookies and a vanilla wafer stick for some decoration.
Why You’ll Love This Recipe
- It’s quick and easy. No baking is required, and whisking together the ingredients takes just a couple of minutes.
- It’s a light and airy dessert that still tastes amazing. The mousse is fluffy, creamy, and not too sweet, so it’s perfect for serving after a heavier meal like Thanksgiving dinner.
- Full of seasonal flavors. With pumpkin, cinnamon, and a hint of spice, it’s a perfect fall dessert.
- It looks really elegant, so it’s great for fancier occasions. Serve it in high glasses or beautiful jars for an effortlessly pretty dessert.
- It’s make-ahead friendly. It’s one of those desserts that actually needs to be made ahead, so it’s great for those days when you know you’ll be busy in the kitchen later.
Tips for Success
- Use a glass or stainless steel bowl if possible. Any trace of grease will stop your egg whites from whipping properly, and plastic bowls are hard to clean completely.
- Don’t overmix! Whip the cream until it gets stiff but not grainy, and the egg whites until stiff as well, but glossy and not dry. When combining all the ingredients, fold them into each other gently so the mousse stays airy and light.
- Test the sweetness of the cream. Add a little more sugar if you prefer a sweeter dessert. I love the natural sweetness from the pumpkin, and the quantity of sugar in the recipe is enough for me.
- Use chilled cream. Cold heavy cream whips faster and holds its shape better.
- Keep it chilled for at least 3 hours for the best texture.
📌 Pumpkin Mousse (Recipe Card)
Ingredients (4 servings)
For the mousse:
- 4 large egg whites (about 6 oz)
- 1/4 cup confectioners’ sugar or sweetener
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1 2/3 cups heavy whipping cream
- 3/4 cup pumpkin purée
For topping (optional):
- Crushed cookies (like graham crackers or oat biscuits)
- Vanilla wafer sticks
Instructions
- In a clean and dry (preferably glass or metal) bowl, beat egg whites with a hand mixer until soft, stiff peaks form. The whites need to look a little glossy but not dry.
- In a separate large bowl, stir together heavy cream and sugar until the sugar dissolves. Then beat with a hand mixer until the cream turns stiff. It should be smooth and stable (not sliding out of the bowl when you tip it), but not grainy.
- Using a large spatula, gently fold pumpkin purée, spices, and vanilla into the whipped cream until well combined.
- Carefully fold in the whipped egg whites until the mousse is smooth and evenly colored. Don’t mix too fast or for too long or you’ll lose the air from the whipped ingredients.
- Spoon mousse into four dessert glasses or small bowls and chill for 3–4 hours until set.
- Just before serving, top with crushed cookies and a vanilla wafer stick for some festive decoration.