Pumpkin Mousse is a delicious way to serve pumpkin. I love fall and pumpkin recipes! We just finished our Pumpkin Roll. I love that I can keep a pumpkin roll in the freezer for unexpected company. It freezes beautifully! Looking for a lower fat pumpkin recipe my sister-in-law’s pumpkin sheet cake is amazing. Still not enough pumpkin? You can bake up pumpkin chocolate chip cookies , the best pumpkin bread or three ingredient pumpkin muffins. If you don’t want to bake this pumpkin cheesecake dip recipe is perfect! 

pumpkin mousse recipe

Pumpkin Mousse Recipe

1-1/2 cups cold  milk
1 small box instant butterscotch pudding mix
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup loosely packed brown sugar (or 1/4 cup firmly packed)
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup cold whipping cream

In a large bowl, whisk milk and pudding mix together. Let stand about 2 minutes until it thickens.  Combine the pumpkin, cinnamon, ginger, allspice, brown sugar, salt, vanilla and fold into pudding.

Beat whipping cream using a mixer until it holds soft peaks. Fold whipping cream into the pumpkin mixture. Refrigerate at least an hour.  Garnish with gingersnap cookies.

Note: Lighten this recipe by omitting the brown sugar and whipping cream and substitute 1 cup thawed Cool Whip topping.

Looking for More Delicious Pumpkin Dessert Recipes?

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  1. How convenient I was just searching for pumpkin mousse recipes last night! Love the presentation of this.

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