Quick 5-Ingredient Pumpkin Mousse for Fall 2025

If you’re craving something creamy, fluffy, and filled with fall flavors but don’t feel like turning on the oven. Then, pumpkin mousse is about to become your new favorite dessert. 🧡

This recipe is fast, fuss-free, and incredibly forgiving. You don’t need any fancy equipment. No eggs. No stovetop. Just a whisk, a bowl, and 5 simple ingredients. That’s it!

Whether you’re planning a Thanksgiving menu or just want a healthy-ish sweet treat on a crisp autumn afternoon, this pumpkin mousse is here to impress, with minimal effort.

Let’s jump into this cozy, no-bake pumpkin dessert and show you how to make it step-by-step.

🎃 What Is Pumpkin Mousse and Why You’ll Like It

When fall rolls around, pumpkin-flavored everything starts showing up. But here’s a twist you might not expect: pumpkin mousse.

Light, fluffy, and absolutely no-fuss, this dessert is the cooler, creamier cousin of the traditional pumpkin pie.

But don’t let the word “mousse” intimidate you. Unlike classic French mousse recipes, which typically involve eggs and sometimes even cooking over a double boiler, this version skips the eggs entirely. No tempering. No stovetop. No hassle.

Instead, this pumpkin mousse gets its structure and creaminess from instant vanilla pudding and whipped cream. So if you’ve ever looked at a mousse recipe and thought, “I don’t have time for all that,” — this one is your new best friend.

Why You’ll Fall in Love With It:

• Quick to make: You can whip this up in 10 minutes or less. Seriously.
• No baking required: Your oven stays off, which is especially great when you’ve already got a holiday roast going.
• Beginner-friendly: If you can stir and fold, you can make this.
• Customizable: Add toppings, use low-fat ingredients, or even turn it into a no-bake pie.
• Lighter than traditional desserts: No crust, no eggs, and even the option to use sugar-free pudding and light whipped topping.

It’s cozy, creamy, and calm, everything you want in a fall dessert without any of the effort. Perfect for Thanksgiving, fall parties, or weeknight cravings when you want something sweet and pumpkiny but not heavy.

🛒 Ingredients You’ll Need (Only 5!)

This pumpkin mousse recipe is proof that you don’t need a long ingredient list or fancy stuff to make something truly delicious. It’s all about keeping it simple—and it works.

Let’s break down each ingredient and why it matters:

1. Pumpkin Puree

(1 can, about 15 oz)
This is the star of the show. You want to use pure canned pumpkin, not pumpkin pie filling (which is pre-sweetened and spiced). The puree gives you that rich, earthy pumpkin flavor that makes this mousse feel like fall in a spoon.

Want to go homemade? You totally can! Roast a sugar pumpkin and blend it into a smooth puree. Just make sure to drain excess moisture.

2. Vanilla Instant Pudding Mix

(Two 1-oz packets)
This is what holds everything together—literally. The instant pudding thickens the mousse without the need for eggs or gelatin. You can use sugar-free or fat-free versions for a lighter dessert, or opt for regular pudding mix if you prefer a richer taste.

Pro Tip: Store-brand pudding works just fine and is less expensive. The texture stays spot-on either way.

3. Cold Milk

(3 cups)
The milk activates the pudding mix, creating a creamy base. While the original version uses whole milk for richness, you can use 2%, 1%, or skim milk depending on your preference or dietary needs.

Plant-based alternatives like almond or oat milk may not set as firmly, so use with caution.

4. Pumpkin Pie Spice

(2 teaspoons)
This warm, comforting blend of cinnamon, nutmeg, ginger, and cloves transforms the mousse into a full-on autumn experience. It brings out the pumpkin flavor and makes your kitchen smell like a bakery.

5. Whipped Cream or Topping

(Approx. 1 cup whipped from 1 cup heavy cream, or store-bought Cool Whip)
This adds the mousse-like fluffiness. If you’re feeling traditional, whip up some heavy cream until stiff peaks form. For an ultra-easy option, grab a tub of Cool Whip or another whipped topping; even the light version works perfectly.

Folding this into the pumpkin mixture is what makes the mousse cloud-like instead of just pudding.

✅ Summary: 5 Ingredients at a Glance

That’s it—just five pantry-friendly ingredients. No eggs, no gelatin, no drama.

🧁 How to Make Pumpkin Mousse (Step-by-Step Guide)

Making pumpkin mousse is one of those rare moments in the kitchen where simplicity meets pure indulgence.

With only five basic ingredients and no oven or stovetop required, it’s an effortless fall dessert that comes together in minutes and tastes like you’ve been baking all day.

Let’s dive into the step-by-step process and walk through every detail to ensure your pumpkin mousse turns out light, fluffy, and perfectly spiced.

🔪 Step 1: Whip the Cream

Let’s start with the fluff.

You’ll need about 1 cup of heavy whipping cream. When whipped, that amount will roughly double in volume, yielding a little over 2 cups of fluffy whipped cream. However, for this mousse, we’ll only need to fold in about 1 cup. The rest can be used for topping later.

Here’s how to do it:

1. Chill your tools: For best results, pop your mixing bowl and beaters into the fridge or freezer for 10 minutes before whipping. Cold tools = better volume and fluff.
2. Whip until stiff peaks form: Pour your cold heavy cream into the chilled bowl and beat on medium-high speed with a hand mixer until stiff peaks form. This means when you lift the beaters, the peaks of the cream will hold their shape without drooping.
3. Set aside: Once whipped, cover the mixture and refrigerate it. We’ll fold it in at the end to give the mousse its signature airiness.

💡 Time-Saver Tip: If you’re in a hurry or want to make this even simpler, feel free to use Cool Whip or any light whipped topping from the store. It’s convenient, stable, and still gives you a fluffy texture.

🥣 Step 2: Make the Pudding Base

Now we’re moving on to the pudding, which forms the creamy core of this mousse.

This step uses two 1-ounce packets of instant vanilla pudding and 3 cups of cold milk. The milk activates the pudding mix, starting the thickening process.

Here’s how:

1. Grab a large mixing bowl (make sure it’s big enough to fit all the ingredients we’ll be combining later).
2. Pour in 3 cups of cold milk. Use whole milk for richness, or opt for 2% or skim milk for a lighter taste. Just make sure the milk is cold, or the pudding won’t set correctly.
3. Add the pudding packets: Sprinkle in both packets of instant vanilla pudding mix. You can use sugar-free, fat-free, or regular sugar, depending on how indulgent or healthy you want the final dessert to be.
4. Whisk or mix: Stir vigorously with a whisk for about 2–3 minutes. You can also use a hand mixer on a low speed. As you stir, you’ll see the pudding start to thicken.

✅ Budget Tip: Store-brand pudding works just as well and costs way less. Don’t feel pressured to stick with name brands!

After a few minutes, you’ll have a smooth, creamy pudding that’s slightly thickened and ready for the next step.

🎃 Step 3: Add the Pumpkin

Time to bring in the star of the show, pumpkin puree. This is where your mousse gets that cozy, fall flavor we all crave when the leaves start to fall.

What you’ll need:

• 1 whole can of pumpkin puree (15 oz)
• or about 2 cups of homemade pumpkin puree (just make sure it’s not watery)

❗ Important: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The latter has sugar and spices already added and can throw off the flavor and texture of your mousse.

How to combine:

1. Scoop the pumpkin puree directly into your pudding mixture.
2. Stir gently with a whisk or spatula until everything is evenly blended and there are no pumpkin streaks left.

You’ll notice the color turns a gorgeous pale orange, and the texture gets a little thicker. It should still be smooth and pudding-like, but now it’s got that pumpkin richness.

🍂 Step 4: Spice It Up

Here’s where the pumpkin pie spice comes in. You could technically stop with the pumpkin and pudding. But this warm blend of spices is what transforms it from “pumpkin pudding” into full-on “pumpkin mousse.”

What to use:

• 2 teaspoons of pumpkin pie spice

Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, cloves, or allspice. It’s aromatic, slightly spicy, and super nostalgic. You can use a store-bought mix or make your own if you’re feeling fancy.

How to do it:

1. Sprinkle the pumpkin pie spice over the pumpkin-pudding mix.
2. Stir until it’s fully incorporated. The color may deepen slightly, and the smell? Pure autumn heaven.

If you’re a cinnamon lover, feel free to toss in an extra half-teaspoon of cinnamon on top. You won’t regret it.

💬 Optional: Want to make this mousse “chai-spiced”? Add a pinch of cardamom or even a bit of ground black pepper for a warming surprise.

🍨 Step 5: Fold in the Whipped Cream

Now for the magic moment that transforms this mixture from pudding to mousse.

Remember the whipped cream you made earlier? It’s time to gently fold it into your spiced pumpkin pudding.

Why fold and not stir?

Folding preserves the air that was whipped into the cream, which is what gives mousse its signature light and airy texture. Stirring aggressively would deflate it, making the texture too dense.

How to fold properly:

1. Scoop in about 1 cup of the whipped cream into the pumpkin mixture.
2. Use a rubber spatula or a large spoon and gently cut down through the middle. Then, scoop under the mixture and fold it back over the top. Rotate the bowl and repeat the process until the ingredients are well combined.
3. Stop folding once the mousse is smooth and consistent. You shouldn’t see streaks of white cream anymore, but avoid overdoing it as well.

At this point, the mixture should feel pillowy, rich, and smooth. You can take a little taste; go ahead, we won’t judge. It should taste like pumpkin pie met a cloud.

🧊 Step 6: Chill and Serve

You’re almost there!

Pumpkin mousse is technically edible right away, but letting it chill gives it structure, sets the flavors, and makes it more satisfying.

Here’s what to do:

1. Scoop or pipe the mousse into serving containers. You can use:
   • Dessert glasses
   • Ramekins
   • Mini mason jars
   • A large trifle bowl for scooping
2. Refrigerate for at least 1 to 1.5 hours.
   This helps it firm up slightly and lets the flavors fully meld.
3. When ready to serve, top with:
   • Whipped cream (use your leftover!)
   • A sprinkle of cinnamon or extra pumpkin spice
   • Crushed gingersnaps or graham cracker crumbs
   • A dash of nutmeg for visual appeal

🍽️ This recipe makes about six 1-cup servings, but you can stretch it into 8–12 smaller portions if you’re serving a crowd or using small ramekins.

🍧 Topping Ideas & Serving Suggestions

While this pumpkin mousse is already delicious on its own, a few toppings or creative serving ideas can take it from “yum” to “WOW.”

Whether you’re planning for a dinner party or just treating yourself on a chilly night, adding a little extra flair makes this simple dessert feel festive and special.

Here’s a table of topping ideas and serving suggestions you can mix and match:

🎨 Presentation tip: Use a piping bag to swirl the mousse into glasses, then sprinkle with cinnamon and a dollop of whipped cream for a photo-ready dessert.

🧠 Pro Tips for Perfect Pumpkin Mousse

Want to ensure your mousse comes out flawless every time? These expert tips and little hacks make all the difference in texture, flavor, and ease:

1. Use Cold Ingredients

Always start with cold milk and cold whipping cream. If they’re even slightly warm, the pudding won’t set right, and the whipped cream might not fluff up properly.

2. Chill the Mixing Bowl

If whipping your own cream, chill your mixing bowl and beaters for 10 minutes beforehand. It speeds up whipping and improves texture.

3. Don’t Overwhip the Cream

Stop mixing when you reach stiff peaks. Overmixing can cause the cream to separate and turn buttery.

4. Fold, Don’t Stir

When adding whipped cream to the pumpkin base, use a folding motion instead of stirring. This keeps the air in and ensures your mousse is light and fluffy, not dense.

5. Let It Chill

Yes, it technically tastes great right away, but chilling for 1–2 hours helps everything come together and meld the flavors beautifully.

🥧 Bonus Idea: Turn It Into a No-Bake Pumpkin Pie!

Ready to take this mousse to the next level? You can easily turn it into a no-bake pumpkin pie with just one extra step: a crust.

Here’s How to Make It:

🧂 Ingredients for the Crust:

• 1½ cups graham cracker crumbs (about 10–12 crackers)
• 6 tablespoons melted butter
• 2 tablespoons brown sugar (optional, for a sweeter crust)

👩‍🍳 Instructions:

1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. Mix with melted butter (and brown sugar, if using) until the texture resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish or tart pan, pressing up the sides to form a crust.
4. Chill the crust in the fridge for 20 minutes to help it firm up.

🥣 Fill and Chill:

5. Pour the prepared pumpkin mousse into the chilled crust.
6. Spread evenly with a spatula, smoothing the top.
7. Chill for 2–3 hours (or overnight) to let it firm up before slicing.

🍽️ Serve with:

• Whipped cream
• Cinnamon sprinkle
• Candied pecans or caramel drizzle

This pie version is perfect for Thanksgiving when your oven’s already working overtime. It’s cool, creamy, and beautifully autumnal—without breaking a sweat.

🎬 Final Thoughts

Pumpkin mousse is one of those rare desserts that checks every box: it’s quick, no-bake, creamy, cozy, and customizable.

Whether you’re whipping it up for a holiday dinner, prepping ahead for a fall potluck, or just satisfying your pumpkin craving on a lazy weeknight, this mousse never disappoints.

What makes it even better? You only need five ingredients. No baking. No eggs. No stress. Just mix, chill, and enjoy spoonfuls of pumpkin-flavored happiness.

And if you’re anything like us and can’t get enough of all things pumpkin this season, here are a few more fall-inspired recipes you’ll absolutely love:

🎃 More Cozy Pumpkin Recipes to Try:

• 🥄 The Best Pumpkin Crisp Recipe for Fall – A warm, comforting dessert with a golden oat topping you’ll want to eat straight from the dish.
• 🍫 Healthy Pumpkin Blondies Recipe for Cozy Nights – Soft, chewy, and packed with pumpkin spice flavor, these blondies are perfect paired with a cup of tea or coffee.
• 🍩 15-Min Pumpkin Donuts Gen Z Can’t Stop Baking – Fluffy, baked donuts that are trending for all the right reasons. Bonus: ready in under 15 minutes!

So go ahead, bookmark this mousse recipe, save it to your Pinterest board, and make it a fall staple. Because sometimes, the easiest recipes are the ones we end up loving the most.

Stay cozy and happy mixing! 🎃🍂✨

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.