This post may contain affiliate links. Please see our disclosure policy.
Pumpkin mousse is a delicious alternative to classic pumpkin pie, and it makes a pretty dessert for your holiday table.
Looking for a fall treat that works any time of the year?
Pumpkin mousse is a light, airy dessert with a creamy texture and warm fall spices. It works just as well for a pumpkin-themed party as it does for a cozy night in.
It sounds intimidating, but it’s easy to make. Here’s how to do it!
Ingredients for Pumpkin Mousse
The ingredients for making pumpkin mousse are quite simple. To make six servings, you’ll need the following:
- 6 whole sheets of graham crackers (approximately 3-3 ½ oz, or 1 cup of crumbs)
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream, chilled and divided (¾ cup for the topping, ¾ cup for the mousse)
- 8 oz chilled mascarpone cheese, divided (4 oz for the topping, 4 oz for the mousse)
- ½ cup packed brown sugar (plus an additional 1 tbsp for the topping)
- 1 cup pumpkin puree (8 oz)
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
If you’re feeling adventurous (or just don’t want to make another trip to the grocery store for forgotten ingredients), there are a few substitutions you can make. For example, you can use gingersnaps instead of graham crackers if you’d like a spicier crumb base. Just crush the cookies into crumbs first.
For the brown sugar, you can use either light or dark. Light brown sugar is a good choice if you’re afraid of overpowering the natural pumpkin flavor, and it tends to be less dense and easier to work with. However, dark brown sugar also has merits. It has more molasses, which gives the mousse a richer caramel flavor, so it’s a good choice if you have a sweet tooth.
With the pumpkin puree and pumpkin pie spice, you can either use store-bought or make your own pumpkin puree and spice blend. If you buy canned puree, make sure it’s plain pumpkin and not sweetened pumpkin pie filling, which makes the finished mousse far too sugary.
Some people ask if they can use lighter alternatives, like milk or half-and-half, for the mousse. Technically, yes, but it’s not recommended. The higher fat content in heavy cream means that it whips up better and holds its shape for longer.
How to Make Pumpkin Mousse
To start, crush some graham crackers into crumbs and toast them with some butter in a skillet until crunchy. This extra step makes the crumbs even crunchier and ensures they will stay that way, even after being topped with the pumpkin mousse.
Using a mixer, beat half the mascarpone, half the heavy cream, and the tablespoon of brown sugar together until soft peaks form. This is the mascarpone whipped cream for the topping, so set it aside while you make the mousse. Be careful not to overwhip the cream, or it will turn grainy. Another tip here: always start with cold heavy cream, never room temperature. When the cream is cold, it holds its shape better. This is important because as you whip the cream, you’re incorporating air into it, creating those lovely peaks and bubbles that make mousse so delicious. If the cream is too warm, it won’t hold its shape as well and your mousse won’t be as light and fluffy.
Using the same mixer, beat the pumpkin puree, the rest of the mascarpone, the rest of the brown sugar, the salt, and the pumpkin pie spice together until smooth. Then add the rest of the cream and the vanilla, and beat again until soft peaks form.
Divide the graham cracker crumbs between six glasses, then top with the pumpkin filling and mascarpone whipped cream. Pro tip: you can use a piping bag to make sure the filling is evenly distributed among the glasses. Finish with a sprinkle of pumpkin pie spice.
Refrigerate the mousses for at least two hours or up to overnight. Before serving, dust lightly with more pumpkin pie spice.
Serving Pumpkin Mousse
Pumpkin mousse fits a cozy family dinner or a festive Halloween party.
There are a few ways to serve it. If you’re in a rush, you can simply scoop the mousse into individual dessert dishes and serve it chilled. But if you want to get fancy, you can pipe the mousse into martini glasses or small shot glasses for an elegant presentation.
Now, let’s talk about toppings. Whipped cream is a classic choice, but you can also sprinkle the mousse with cinnamon, nutmeg, or even crushed graham crackers for some extra texture and flavor.
Pumpkin mousse is a no-bake dessert, so there’s no need to worry about heating it up before serving. Simply make sure it’s chilled and ready to go. And if you’re feeling adventurous, you can even add some chocolate chips or toasted pecans to the mousse for a tasty twist.
Pumpkin Mousse
Ingredients
Crumb Base
- 6 whole sheets graham crackers, see notes
- 3 tbsp unsalted butter
Mascarpone Whipped Cream
- 4 oz mascarpone cheese, chilled
- 3/4 cup heavy cream, chilled
- 1 tbsp packed brown sugar
Pumpkin Mousse
- 1 cup pumpkin puree, plain, see notes
- 4 oz mascarpone cheese, chilled
- 1/2 cup packed brown sugar
- 1/2 tsp kosher salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup heavy cream, chilled
- 1 tsp vanilla extract
Instructions
- Crush the graham crackers into crumbs and toast them with the butter in a skillet until crunchy.
- Using a mixer, beat the mascarpone, cream and brown sugar for the whipped cream together until soft peaks form. Set the topping aside.
- Using the same mixer, beat the pumpkin puree, the mousse's mascarpone and brown sugar, the salt and the pumpkin pie spice together until smooth. Add the mousse's cream and the vanilla, and beat again until soft peaks form.
- Divide the graham cracker crumbs between six glasses, then top with the pumpkin mousse and the mascarpone whipped cream. Finish with a sprinkle of pumpkin pie spice.
- Refrigerate the mousses for at least 2 hours or up to overnight. Before serving, dust lightly with more pumpkin pie spice.
Notes
More Pumpkin Recipes
Looking for more ways to use pumpkin?
- Old Fashioned Maple Pumpkin Pie
- How to Make Pumpkin Puree
- How to Roast Pumpkin Seeds
- 20+ Ways to Preserve Pumpkin and Winter Squash
You say divide the cream and marsccapone between mousse and topping but don’t say how much is needed for each.
Sorry about that! Split both evenly: 3/4 cup of the cream and 4 oz of the mascarpone go into the mousse, and the other 3/4 cup and 4 oz go into the topping.
We love this even more than pumpkin pie!