85% would make this again

Pumpkin Mousse Recipe

Q: What's the best way to make pumpkin mousse so it stays light and fluffy?

To keep pumpkin mousse light and fluffy, whip your cream until it holds soft peaks before folding it gently into the pumpkin mixture and do not overmix or it will deflate. Making sure any base (like pumpkin with chocolate or spices) is fully cooled also helps the whipped cream keep its airy texture. Folding slowly and stopping when no streaks remain gives you the best, smooth result.

Q: Why is my pumpkin mousse not setting properly?

Mousse may not set if there isn’t enough structure from whipped cream or stabilizer or if the base is too warm when you fold in the cream. For recipes that call for gelatin or chocolate, make sure the gelatin is fully bloomed and dissolved or the melted chocolate is cooled slightly before folding into whipped cream so the mixture can firm up in the fridge.

Q: Can you make pumpkin mousse ahead of time?

Yes, pumpkin mousse is perfect for making ahead because chilling improves its texture and flavour and it holds well in the fridge for a day or two before serving. Just cover it so it doesn’t absorb any fridge smells and add any fresh toppings right before you serve.

Q: Do I need to use pumpkin pie filling for mousse?

Nope, you should use 100 percent pumpkin purée rather than pie filling because pie filling already has sugar and spices added which can make the mousse too sweet, too spiced or change the texture. Pure pumpkin lets you control the flavour and keeps the texture smooth and consistent.

Q: How long does pumpkin mousse need to chill before serving?

Pumpkin mousse needs at least 2 to 4 hours of chilling in the refrigerator so it fully sets and develops a light airy texture. Some recipes even recommend chilling overnight for the best firmness and flavour.

Q: Can I change the sweetness or spice level in pumpkin mousse?

Absolutely, sweetness and spice are personal preferences and you can adjust the sugar and spices before chilling because the flavours mellow slightly as the mousse cools. Taste your mixture before you chill and add a bit more sugar or spice if you like it sweeter or bolder.

Vish G

January 2, 2026

This smooth and chocolatey Pumpkin Mousse recipe is an easy no bake dessert that feels a little extra without the effort. The pumpkin adds depth while the orange zest brightens each bite. It is perfect for make ahead treats or sharing. We elevated the winter flavour of this recipe with a chocolate base to compliment the other ingredients.

PREP TIME

20 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

170 g or 6 oz dark chocolate at least 55 percent cocoa chopped
240 ml or 1 cup heavy cream cold divided
120 g or 1 half cup pumpkin purée plain not pie filling
40 g or 3 tablespoons sugar or maple syrup
1 teaspoon vanilla extract
1 half teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
Zest of 1 small orange

Instructions

Place the chopped chocolate in a heatproof bowl
Warm half of the cream gently in a small pan until hot but not boiling then pour it over the chocolate.
Let it sit for one minute then stir slowly until smooth and glossy.
Stir in the pumpkin purée sugar vanilla cinnamon nutmeg and salt until fully blended and smooth.
Set the mixture aside to cool until just warm not hot.
Whip the remaining cold cream until soft fluffy peaks form,
Add one spoonful of whipped cream into the pumpkin chocolate mixture and gently stir to loosen it.
Carefully fold in the rest of the whipped cream using gentle movements until smooth and airy.
Spoon the mousse evenly into small glasses or ramekins.
Chill in the fridge for at least 3 hours until set and silky.
Just before serving sprinkle a little orange zest on top.