Pumpkin Mousse

32 Comments 4.5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Incredible Pumpkin Mousse - get the recipe at barefeetinthekitchen.com

Pumpkin Mousse

A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten.

Creamy, light and full of real pumpkin flavor lightly spiced by nutmeg and cinnamon had me convinced I needed to make this recipe right away. 

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

My husband liked the pumpkin mousse just as much, maybe even more. He has consistently chosen this as his dessert of choice every holiday season since then.

Nothing makes him happier, during the season of holiday baking than knowing I am going to make pumpkin mousse for dessert.

When I was getting ready to make this mousse for the first time, as a very young newlywed who had grown up with cool whip and instant pudding style desserts, I’d never bought a carton of heavy cream before in my life, let alone whipped it into peaks.

However, this mousse was a turning point. I discovered then, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve.

Making pumpkin mousse was, in many ways, the dessert that pushed me to start baking and cooking more outside my comfort zone I’m so very glad I did!

This recipe starts by dissolving gelatin in a small amount of dark rum. The rum adds a rich deep flavor that I believe is what helps this pumpkin mousse stand out from the crowd.

Homemade Pumpkin Mousse

Pumpkin Mousse Recipe

After mixing together pumpkin puree, eggs, sugar, spices, and vanilla, the gelatin mixture is added. Beat the heavy cream into stiff peaks then gently fold it into the pumpkin-gelatin mixture.

I’ve chilled this mousse both in individual ramekins and in a giant bowl for serving. Whichever way you choose to serve it, be sure to chill the mousse for at least four hours before serving.

I also learned back in my newlywed days that making this pumpkin mousse for just two people was not a good idea. We found it impossible to stop after just one bowl and may have wound up happily living on pumpkin mousse for a couple of days.

I highly recommend making this mousse only when you have guests or a few hungry kids around to help you out!

Kitchen Tip: I use these bowls and this mixer (or this stand mixer) to make this recipe.

The awesomeness that is Pumpkin Mousse is something you just have to taste to believe!

A dish of pumpkin mousse is a welcome dessert during the fall and holiday season. Serve it with Ginger Spice Carrot Cake Cookies for the ultimate treat for fans of desserts with a little spice.

Pumpkin Mousse doesn’t just have to be for dessert either! This recipe would also make a fun indulgent breakfast on Thanksgiving morning or other special occasions. 

Even my friends who aren’t big fans of pumpkin pie or the pumpkin spice craze have loved this mousse. One bite is enough to turn anyone into a pumpkin enthusiast!

Incredible Pumpkin Mousse - get the recipe at barefeetinthekitchen.com

Pumpkin Dessert Recipes

I don’t just get my pumpkin fix with mousse this time of year. From September to December, you’ll find me making and enjoying everything from Pumpkin Spice Baked Oatmeal and Pumpkin Spice Waffles for breakfast to Classic Pumpkin Pie after dinner.

With a beautiful orange color and signature earthy flavor, pumpkin puree works well in both sweet and savory recipes and plenty in between. It doesn’t feel like fall until I’m stirring a batch of Pumpkin Pie Oatmeal or have a batch of Pumpkin Muffins or Chocolate Chip Pumpkin Bread baking in the oven.

Make your own Homemade Pumpkin Pie Spice to have on hand so you’re ready to brew a hot Pumpkin Spice Latte whenever the craving strikes. And if you love the taste of pumpkin pie and coffee cake, this Layered Pumpkin Coffee Cake should be on your dessert menu this week, too.

Readers who’ve been following me for a while might remember that I like a good no-bake dessert recipe. Especially during the holidays when oven space is prime real estate, the fact that I can make a swoon-worthy pumpkin dessert without using the oven at all makes me extra grateful.

These No Bake Pumpkin Cookies from The Reluctant Entertainer look like a great way to enjoy your favorite pumpkin flavors when your holiday turkey is taking over the oven.

For years, though, this Pumpkin Mousse has been my no-bake pumpkin dessert recipe of choice. It reminds me of why I fell in love with homemade cooking in the first place: delicious food made with love makes people happy.

I hope you will try this and that you love the Pumpkin Mousse as much as we do!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Incredible Pumpkin Mousse - get the recipe at barefeetinthekitchen.com

Pumpkin Mousse

4.50 from 4 votes
Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family's favorite pumpkin dessert.
Prep Time: 15 minutes
Cook Time: 4 minutes
4 hours
Total Time: 4 hours 19 minutes
Servings: 8 -12 servings, depending on size


  • 1 packet unflavored gelatin 2 ½ teaspoons
  • ¼ cup dark rum
  • 16 ounces can unsweetened pumpkin puree
  • 1 cup sugar
  • 2 egg yolks
  • ¼ teaspoon nutmeg
  • teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups heavy cream


  • Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes. While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl.
  • Set the cup of softened gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
  • Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!


Calories: 353kcal · Carbohydrates: 32g · Protein: 3g · Fat: 23g · Saturated Fat: 14g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Cholesterol: 116mg · Sodium: 167mg · Potassium: 182mg · Fiber: 2g · Sugar: 29g · Vitamin A: 9765IU · Vitamin C: 3mg · Calcium: 63mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 12/10/11 – recipe notes and photos updated 10/21/22}

Pumpkin Mousse in white dish with spoon
Incredible Pumpkin Mousse - get the recipe at barefeetinthekitchen.com

Filed under: , ,

Tagged with: ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

32 Comments Leave a comment or review

    Rate & Comment


  1. Scarlett says

    This is a nice recipe. The texture is great.
    1/4 cup of rum is too much for my taste. It completely overtakes the pumpkin and spices and just tastes like rum mousse which might not neccesarily be a bad thing except I really want that fall pumpkin flavor.
    I’m going to crumble some gingerbread cake over top of it and see if that mellows it out.
    Will try again but with only a tbsp of rum next time.4 stars

    • Mary Younkin says

      I’m glad you like it, Scarlett. The run flavor is certainly present, however, it will work fine with a lesser amount. You may need to add a bit of water to make sure there is enough liquid for the gelatin to fully dissolve.

  2. Cindy says

    Hello. Could you please tell me if this mousse is stiff enough to use as layers in a cake? If it’s not, could I add more gelatin to make it work? If so, how much? I’m making a four layer cake so it will be heavy, but I will use butterrcream dams. Thank you!

    • Mary Younkin says

      I have no idea how that might work, Cindy. My guess is that is definitely won’t work. It isn’t that stiff. You’d need to play with the recipe a bit to figure that out.

    • Mary Younkin says

      Raw eggs are key for real mousse, the classic way to make it the way it’s served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs. It’s just not possible to replicate the fluffy-yet-creamy texture with anything else.

      If you are concerned about eating raw eggs, you can use pasteurized eggs for this recipe. You can find them in most grocery stores. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria.