Pumpkin Pie Mousse

Why You’ll Love This Recipe

This mousse is rich yet airy, with all the cozy flavors of pumpkin pie in a refreshing, spoonable form. It’s quick to prepare, requires no complicated steps, and makes a beautiful presentation when served with decorative pie crust cookies. Perfect for Thanksgiving or autumn gatherings, it’s a fun, elegant alternative to traditional pumpkin desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree
1 ½ cups heavy whipping cream
⅓ cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 refrigerated pie crust
leaf-shaped small cookie cutters (or other small cutters)
cinnamon for sprinkling, optional

Directions

1. Preheat oven to 375°F. Roll out the refrigerated pie crust on a lightly floured surface.
2. Cut out leaf shapes (or other small shapes) with cookie cutters and place them on a baking sheet lined with parchment paper.
3. Sprinkle lightly with cinnamon, if desired, and bake for 8–10 minutes or until golden brown. Allow to cool.
4. In a large mixing bowl, beat the heavy whipping cream with sugar until soft peaks form.
5. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Continue whipping until stiff peaks form and mixture is fluffy.
6. Spoon or pipe the mousse into serving glasses or bowls.
7. Garnish with baked pie crust leaves before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes (for pie crust cookies)
Chill time: 30 minutes (optional, for best texture)
Total time: 55 minutes

Variations

• Use gingersnap cookies or graham crackers instead of pie crust cutouts.
• Add a splash of maple syrup for extra sweetness and depth.
• Make it dairy-free with coconut cream instead of heavy cream.
• Top with candied pecans for crunch.
• Swirl in cream cheese for a pumpkin cheesecake mousse flavor.

Storage/Reheating

Store mousse in an airtight container or covered serving glasses in the refrigerator for up to 3 days. The pie crust cookies can be stored separately at room temperature in a sealed container for 2–3 days. Do not freeze the mousse, as it may separate. No reheating is needed.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance and chill until serving.

Can I use canned pumpkin pie filling instead of puree?

No, it’s best to use plain pumpkin puree since pie filling is already sweetened and spiced.

Do I have to bake the pie crust leaves?

No, you can serve the mousse on its own or with store-bought cookies, but the pie crust shapes add a festive touch.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for whipping cream.

What’s the best way to serve this mousse?

Serve in small glasses, bowls, or even hollowed-out mini pumpkins for a fun presentation.

Can I make it dairy-free?

Yes, substitute coconut cream for heavy cream and use a dairy-free pie crust.

How long does the mousse need to chill?

It can be served right away, but chilling for 30 minutes improves the flavor and texture.

Can I add toppings?

Yes, try crushed cookies, caramel drizzle, or extra whipped cream.

Can I make this without pie crust cutouts?

Absolutely, the mousse is delicious on its own.

How do I prevent over-whipping the cream?

Stop mixing once stiff peaks form over-whipping can cause the cream to separate.

Conclusion

Pumpkin pie mousse is a light, festive dessert that delivers all the classic flavors of pumpkin pie in a fluffy, spoonable form. With spiced pumpkin cream and crisp pie crust cookies, it’s a seasonal treat that’s as fun to make as it is to eat. Perfect for holiday tables or fall celebrations, this mousse is sure to impress your guests.

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