If you’re looking for a show-stopping autumn dessert with effortless elegance, this Pumpkin Mousse delivers in every possible way. Silky-smooth, rich but refreshingly light, and a breeze to prepare ahead, it’s destined to become your go-to for festive gatherings and weeknight cravings alike. With real pumpkin puree, a gentle blend of warm spices, and a cloud of rum-infused whipped cream, every spoonful feels like a cozy fall hug. Trust me—this Pumpkin Mousse will become the highlight of your table and conversations.

Ingredients You’ll Need

What I love most about this recipe is how each simple ingredient brings something special to the dish. Don’t underestimate the magic that happens when you let creamy, tangy, and warmly spiced components come together. Every element is here for a reason, letting the Pumpkin Mousse shine in taste, lightness, and that signature color.

Unflavored gelatin: This is your secret to that perfect airy-yet-set mousse texture—just make sure to dissolve it thoroughly for smoothness.
Milk (any kind): It helps bloom the gelatin and gives the base extra creaminess, no matter if you use dairy or a plant-based option.
Granulated sugar: Sweetens the mousse just right, balancing the pumpkin’s earthiness and tart sour cream.
Pumpkin puree: Go for 100% pure pumpkin for deep, autumnal flavor and luscious color (not pie filling; the difference matters!).
Pumpkin pie spice: A cozy blend of cinnamon, ginger, nutmeg, and clove that instantly makes the mousse taste like fall in a spoon.
Sour cream: Adds a fantastic tang and keeps the mousse from being overly sweet; it also gives a great creaminess.
Whipped topping (thawed): This brings the airy, billowy texture that makes the Pumpkin Mousse irresistible—and so light!
Ground cinnamon (for garnish): A final dusting adds visual flair and an extra burst of warming spice.
Heavy whipping cream: For the homemade whipped cream, nothing beats its rich and luscious mouthfeel.
Powdered sugar: Dissolves smoothly into the whipped cream for gentle sweetness and a perfectly smooth finish.
Dark or golden rum (or vanilla extract): Adds a whisper of warmth and complexity—but feel free to swap in vanilla if you prefer.

How to Make Pumpkin Mousse

Step 1: Prepare the Gelatin Mixture

Start by gently combining the unflavored gelatin and milk in a small saucepan, whisking constantly over medium heat. Watch carefully—you want the mixture to steam, not boil. This ensures the gelatin fully dissolves and stays velvety smooth. Let it cool for about 15 minutes after heating; this step is key so you don’t risk melting the delicate whipped topping later.

Step 2: Make the Pumpkin Mousse Base

In your stand mixer bowl, blend together the sugar, sour cream, pumpkin puree, and pumpkin pie spice on medium speed. It should look uniform and creamy; scrape down the sides to make sure no bits are left behind. This blend delivers a balance of sweet, tangy, and aromatic pumpkin flavor—the foundation of every great Pumpkin Mousse.

Step 3: Incorporate the Whipped Topping

With the mixer on medium-low speed, gently fold in the thawed whipped topping. This is what gives the mousse that trademark light and fluffy consistency, so mix just until smooth and well-combined. Don’t overdo it—gentle is the name of the game here!

Step 4: Add the Gelatin Mixture

Now, with your mixer running, slowly drizzle in the cooled gelatin-milk mixture. Give it time to fully incorporate; you want every spoonful of mousse to be light and set just right. Immediately divide the Pumpkin Mousse into individual serving glasses or bowls, then pop them into the fridge to chill for at least four hours, or ideally overnight.

Step 5: Make the Rum Whipped Cream

While your mousse sets, whip up the finishing touch! Beat the heavy cream and powdered sugar on high speed until they form soft peaks, then add a splash of dark or golden rum (or vanilla, if you prefer a non-alcoholic option) and beat just until combined. Keep an eye on it—over-beating can deflate that gorgeous, fluffy texture.

Step 6: Serve with Flair

Just before serving, dollop or pipe the rum whipped cream on top of the set mousse. Dust with a pinch of ground cinnamon for a photo-worthy finish—and pure aromatic bliss with every bite.

How to Serve Pumpkin Mousse

Garnishes

The crowning glory for this Pumpkin Mousse is a generous swirl of the rum whipped cream and a shower of cinnamon. For a little extra sparkle, consider adding candied pecans, chocolate curls, or a few shards of crisp gingersnap cookies. These little touches turn your mousse into an irresistible centerpiece.

Side Dishes

Pumpkin Mousse pairs beautifully with buttery shortbread, homemade biscotti, or spiced nuts on the side. If you’re serving it as part of a larger spread, a platter of roasted fruit, apple slices, or a simple cheese board is a wonderful complement. Every option balances the mousse’s creamy richness for a dessert course that truly wows.

Creative Ways to Present

Think beyond traditional bowls! Spoon Pumpkin Mousse into espresso cups, tiny mason jars, or even hollowed mini pumpkins for a whimsical, impressive touch. Layer it in parfait glasses with cookie crumbles for a fun twist, or garnish each serving with a little maple syrup drizzle for a marvelous flavor boost.

Make Ahead and Storage

Storing Leftovers

Pumpkin Mousse is a champion of make-ahead desserts. Store any leftovers tightly covered in the refrigerator for up to three days. The texture actually becomes even more luxurious as the flavors meld, making it ideal for prepping a day or two before a big event.

Freezing

While Pumpkin Mousse is best enjoyed fresh, you can freeze individual portions (without the whipped cream topping) for up to one month. Cover tightly to avoid freezer burn. Thaw overnight in the refrigerator before serving, and add fresh whipped cream as you serve.

Reheating

No reheating required or recommended! Serve Pumpkin Mousse straight from the fridge for the ultimate cool, creamy pleasure. If it’s been frozen, allow it to come to temperature in the fridge before adding any toppings.

FAQs

Can I use homemade whipped cream instead of whipped topping in the Pumpkin Mousse?

Absolutely! If you prefer, you can use about 4 cups of freshly whipped cream instead of commercial whipped topping. Just be sure to whip it to soft peaks so the mousse stays light and airy.

Is it possible to make Pumpkin Mousse dairy-free?

Yes! Use a non-dairy milk (like almond or oat), swap in coconut yogurt for the sour cream, and opt for a plant-based whipped topping. You’ll be amazed how delicious and creamy the result is.

What can I substitute for rum in the whipped cream?

Vanilla extract is a perfect stand-in if you’d rather skip the rum or keep things alcohol-free. Orange extract or maple extract can add another fun twist too.

My mousse didn’t set—what went wrong?

If the mousse is too soft, the gelatin may not have fully dissolved, or the proportions could be a bit off. Make sure to bloom gelatin properly and measure each ingredient for best results.

Can I double or halve the recipe?

Yes, this Pumpkin Mousse is very forgiving. Simply adjust the ingredients proportionally and use a larger bowl for mixing if you’re increasing the quantity.

Final Thoughts

If you’ve never made Pumpkin Mousse before, I can’t recommend it enough—it’s easy, incredibly satisfying, and has just the right balance of sweetness and spice. Make a batch for your next gathering, or simply treat yourself to a fall-inspired dessert any night of the week. Enjoy every decadent spoonful!

Pumpkin Mousse Recipe

★★★★★

4.8 from 7 reviews

Author: Mariam
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Mousse recipe is a delightful fall dessert that combines creamy pumpkin mousse with a hint of spice, topped with a luscious rum-infused whipped cream. It’s a perfect treat for any autumn gathering.

Instructions

Prepare the Gelatin Mixture: In a small saucepan, combine the gelatin and milk. Heat over medium heat, whisking constantly until the mixture begins to steam and the gelatin dissolves (do not allow it to boil). Remove from heat and allow it to cool for 15 minutes.
Make the Pumpkin Mousse: In the bowl of a stand mixer, combine the sugar, sour cream, pumpkin puree, and pumpkin pie spice. Mix on medium speed until fully blended. Add the whipped topping and mix on medium-low speed until well combined. Scrape down the sides of the bowl as needed.
Incorporate the Gelatin: With the mixer running, slowly drizzle in the cooled gelatin mixture. Once fully incorporated, immediately divide the mousse between individual serving cups. Refrigerate for at least 4 hours, or overnight, to allow the mousse to set.
Make the Rum Whipped Cream: In a separate bowl, use an electric mixer to beat the heavy cream and powdered sugar on high speed for about 2 minutes or until thick and whipped. Add the rum (or vanilla extract) and mix just until incorporated—do not over-beat.
Serve: Just before serving, pipe or dollop the rum whipped cream on top of the mousse and sprinkle with ground cinnamon for garnish.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Chilling
Cuisine: American