Pumpkin Mousse (no cooking! 5 ingredients!)
This pumpkin mousse just might be the easiest fall dessert. It’s light + creamy and full of pumpkin flavor.
Ever since I made this lovely lemon mousse earlier this year, I’ve been planning on this fall variation. It’s ridiculously easy, perfect to make with kids and serve guests. Plus, there’s no cooking or baking required so if you want to make this for Thanksgiving, you can free up some much-needed oven space. Let’s make it!
Ingredients you’ll need
- canned pumpkin puree
- mascarpone cheese
- pumpkin pie spice
- powdered sugar
- heavy whipping cream
- topping: biscoff cookies or graham crackers
How to make it
Start by combining the pumpkin puree, mascarpone cheese and pumpkin pie spice. Mix until smooth, then sift in the powdered sugar (sifting really helps keep the sugar from clumping). Mix in until smooth.
Beat heavy whipping cream until stiff peaks form, then fold it in to the pumpkin mixture. Use a rubber spatula and fold gently.
Divide the mixture between serving dishes and chill for 30 minutes.
Top with additional whipped cream and crumbled cookies just before serving. Enjoy!
PrintPumpkin Mousse (no cooking! 5 ingredients!)
This pumpkin mousse is the easiest fall dessert. No cooking, no baking, 5 ingredients and its ready in under an hour.
- Prep Time: 15 minutes
- Chill: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 1/4 c pure pumpkin puree
- 8 oz container of mascarpone cheese
- 3/4 tsp pumpkin pie spice
- 3/4 cup powdered sugar
- 1 3/4 cup heavy whipping cream, divided
- crumbled biscoff cookies or graham crackers for topping
Instructions
Note: it helps cream to beat faster if you chill the bowl and beaters first.
- Combine pumpkin puree, mascarpone and pumpkin pie spice in a large mixing bowl. Stir until smooth.
- Sift the powdered sugar into the pumpkin mixture and stir again until smooth.
- To a medium mixing bowl, add 1 cup heavy whipping cream. Beat with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture. Be sure to be gentle when mixing to maintain light texture but continue to fold until fully incorporated.
- Divide into 6-8 serving dishes and chill for 30 minutes.
- Beat remaining 3/4 cup heavy whipping cream when ready to serve and top each dish with whipped cream and crumbled cookies.
- Enjoy!
Notes
Servings: The smallest number of servings I would recommend for this recipe is 6. You can stretch to 8 and possibly more depending on preference.
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
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More no bake desserts
I don’t have pumpkin. Any reason why banana squash wouldn’t work?
Hi Vicki, I’ve never tried banana squash so I’m not sure. If it is canned puree with the same relative texture as canned pumpkin, it should probably be ok.