You’re about to meet the easiest, creamiest, most irresistible dessert that somehow tastes like autumn in every spoonful: Pumpkin Mousse. It’s a no-bake treat that combines the cozy flavor of pumpkin pie with the fluffy, cloud-like texture of mousse—simple enough to whip up on a weeknight, elegant enough to star at your holiday table. If pumpkin pie feels a bit too heavy or fussy, this chilled mousse will completely win you over. Plus, with a whisper of cinnamon and a gorgeously boozy rum whipped cream on top, this is the kind of showstopper you’ll want to make all season long.

Ingredients You’ll Need

Ingredients You’ll Need

It’s amazing what a handful of pantry staples can do when they come together in this recipe! Every ingredient in this Pumpkin Mousse is carefully chosen: each brings its own unique flavor, texture, or richness that makes the final dessert absolutely sing. Here’s what you’ll need, and why it matters:

Unflavored gelatin: This is the secret to that perfect, set-yet-velvety mousse texture—it helps your dessert hold its shape but stay luscious.
Milk (any kind): Adds creaminess and helps bloom the gelatin; you can use any milk you like, making this recipe easy to adapt.
Granulated sugar: Classic sweetness that melds beautifully with the pumpkin’s earthiness.
Pumpkin puree: The heart of the dish! Go for pure canned pumpkin (not pie filling) for the best color and flavor.
Pumpkin pie spice: Warm, cozy, and classic—this blend brings cinnamon, nutmeg, and ginger notes that define Pumpkin Mousse.
Sour cream: Adds a slight tang and creaminess that makes the mousse downright dreamy.
Whipped topping (thawed): Folds in that signature airy texture—if you prefer, you can use more homemade whipped cream instead.
Ground cinnamon (for garnish): That sprinkle on top adds aroma and color, making each serving look picture-perfect.
Heavy whipping cream: The base for the decadent rum whipped cream topping.
Powdered sugar: For a touch of sweetness in the whipped cream.
Dark or golden rum (or vanilla extract): Adds a grown-up twist and depth to the whipped cream—totally irresistible.

How to Make Pumpkin Mousse

Step 1: Prepare the Gelatin Mixture

Start by combining the gelatin and milk in a small saucepan. Warm the mixture gently over medium heat, whisking all the while to be sure the gelatin dissolves smoothly—this is what gives your Pumpkin Mousse its perfect, sliceable texture. The key here is not to let it boil; you want it just steaming so the gelatin activates without any risk of graininess. Once everything is dissolved, set it aside to cool for about 15 minutes. This makes sure you don’t curdle anything later on!

Step 2: Make the Pumpkin Mousse Base

In the bowl of a stand mixer, toss in the sugar, tangy sour cream, vibrant pumpkin puree, and your autumnal pumpkin pie spice. Mix these together on medium until everything is beautifully blended and smooth. Next, add your whipped topping—this is where the mousse gets its signature lightness. Switch to medium-low speed and blend everything just until it looks thick, soft, and uniform, scraping down the sides as needed so nothing gets left behind.

Step 3: Incorporate the Gelatin

Now for the magic: with the mixer running on low, slowly drizzle in that cooled gelatin mixture you made in step one. This helps the mousse set up with the ideal texture—silky and sliceable, never rubbery. As soon as the mixture is fully incorporated, quickly divide the Pumpkin Mousse into your serving cups or jars. Pop them in the fridge for at least 4 hours (overnight is even better) so they become perfectly chilled and set.

Step 4: Make the Rum Whipped Cream

To elevate your Pumpkin Mousse, we’re topping it with a homemade rum whipped cream. In a cold bowl, beat together heavy cream and powdered sugar on high speed for a couple of minutes until those soft, fluffy peaks appear. Add your dash of rum (or vanilla, if you like), and just briefly mix again. Be careful not to over-whip—stop as soon as you see billowy, cloud-like peaks.

Step 5: Assemble and Serve

When you’re ready to serve, add a generous dollop or elegant swirl of the rum whipped cream to each mousse. Finish with a sprinkle of cinnamon for that bakery-fresh aroma and a pop of color. This final touch takes your Pumpkin Mousse from delicious to truly unforgettable!

How to Serve Pumpkin Mousse

Garnishes

The joy of this dessert is all in the details! A swirl of rum whipped cream and a dusting of cinnamon are classic, but you can also add crushed gingersnaps, toasted pecans, or a drizzle of caramel. These touches not only boost flavor but make your Pumpkin Mousse extra-special for guests—and extra Instagram-worthy too.

Side Dishes

While Pumpkin Mousse is a superstar in its own right, it plays beautifully with crisp shortbread cookies, chocolate biscotti, or even a few cinnamon-dusted apple slices on the side. If you’re serving it for a dinner party, a delicate glass of dessert wine or a spiced chai latte can make the whole experience feel even more festive.

Creative Ways to Present

Pumpkin Mousse looks gorgeous layered in small glass jars or elegant coupe glasses for individual servings. Want to get fancy? Pipe it into hollowed-out mini pumpkins or serve family-style in a pretty trifle dish. Garnish with candied ginger or edible flowers if you really want to impress—this mousse loves to be the center of attention!

Make Ahead and Storage

Storing Leftovers

Pumpkin Mousse keeps beautifully in the refrigerator for up to 3 days, tightly covered. The flavors actually get even better as they mingle, so it’s a perfect make-ahead dessert for busy hosts or meal preppers. Just be sure to add the whipped cream topping right before serving for the freshest finish.

Freezing

You can absolutely freeze Pumpkin Mousse if you want to plan far ahead—just omit the whipped cream garnish until after thawing. Spoon the mousse into airtight containers, freeze for up to 1 month, and thaw overnight in the fridge. The texture might be slightly denser but still creamy and delicious!

Reheating

Since Pumpkin Mousse is a chilled dessert, there’s no need to reheat! If it’s been in the fridge, simply serve straight from there. If coming from the freezer, let it thaw gently overnight in the refrigerator. For best texture, give it a quick stir before serving if needed, and always add fresh whipped cream or garnishes right before enjoying.

FAQs

Can I make Pumpkin Mousse ahead of time for a party?

Absolutely! Pumpkin Mousse is at its best when made the night before. The flavors deepen as it chills, and everything sets up to the ideal texture. Just wait to add any garnishes or whipped cream until just before serving for the prettiest presentation.

Can I substitute the sour cream with something else?

Yes—you can swap in plain Greek yogurt or mascarpone for a similar creamy tang. Traditional cream cheese will also work, but it will make the mousse a bit denser, so lighten the mixture with a little extra milk or whipped topping if needed.

Is there a non-alcoholic version of the whipped cream topping?

Definitely! If you’d prefer, simply use vanilla extract in place of the rum. The whipped cream will be just as fluffy, sweet, and delicious, and it’ll pair perfectly with your Pumpkin Mousse.

How do I keep my mousse from turning out grainy?

The key is gently heating the gelatin with milk and whisking until it’s fully dissolved—never boiled. Lumps can form if it’s not fully dissolved, so take your time and cool the mixture before blending into the mousse base for silky results every time.

Can I make this Pumpkin Mousse dairy-free?

With a few simple swaps, you can! Use non-dairy milk (like almond or oat), a dairy-free whipped topping, and a vegan sour cream alternative. The end result is still luscious, creamy, and packed with autumn flavor.

Final Thoughts

If you’re in the mood for something a little different—or just feel like celebrating all things autumn—give Pumpkin Mousse a try. It’s everything we love about fall desserts, but easier, lighter, and somehow impossibly elegant. Share it with friends, serve it at your next gathering, or sneak a chilled jar for yourself; either way, one taste will turn you into a lifelong fan!