Description
This Pumpkin Mousse is a creamy, smooth, and airy dessert bursting with classic pumpkin pie flavors. Perfect for fall, it's an elegant yet simple treat that can be garnished with crushed graham crackers, pecans, or whipped cream for added texture and flavor.
Ingredients
Main Ingredients
- 1 cup heavy cream, cold
- 1 (15 oz.) can 100% pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup evaporated milk
- 1 cup plain Greek yogurt
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Garnishes (optional)
- Whipped cream
- Pecans
- Gingersnap cookies
- Cinnamon
- Candied walnuts
- Crushed graham crackers
Instructions
- Whip the cream: In a large bowl, use a hand mixer to whip the cold heavy cream until medium stiff peaks form, about 3 minutes. This will give the mousse its light and airy texture.
- Combine pumpkin and milk: In another large bowl, whisk together the pumpkin puree and evaporated milk until the mixture is smooth and well combined.
- Add remaining ingredients: To the pumpkin mixture, whisk in the instant vanilla pudding mix, plain Greek yogurt, pumpkin pie spice, and vanilla extract until fully incorporated and smooth.
- Fold in whipped cream: Gently fold the whipped heavy cream into the pumpkin mixture until evenly blended, preserving the airiness of the mousse.
- Chill the mousse: Cover and refrigerate the mousse for at least 1 hour to allow it to set and flavors to meld.
- Serve and garnish: Divide the mousse into individual serving dishes and add optional garnishes such as crushed graham crackers, pecans, whipped cream, or a sprinkle of cinnamon. Serve chilled and enjoy.
Notes
- Spoon or pipe into individual dishes for an easy make-ahead dessert.
- Mousse can be stored covered in the refrigerator for 4-5 days.
- Garnishes like gingersnap cookies and candied walnuts add a delightful crunch and complementary flavors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
