Pumpkin Mousse {Only 5 Ingredients!}
If you are looking for a quick and easy dessert that is rich and full of flavor try this pumpkin mousse! With only 5 ingredients it is so easy to prepare!
I don’t know about you but I love a dessert that is light and fluffy, and not super heavy for after a large meal.
This time of year there are so many pumpkin dishes, and decadent desserts out there that look amazing… but often they are too much at the end of a meal… especially a huge holiday meal.
That, my friends, is why I love this pumpkin mousse recipe. This dessert is creamy, and flavorful, yet nice and fluffy and not too heavy. It is perfect for all the delicious pumpkin flavor without feeling overfull!
Can this Pumpkin Mousse be made sugar free?
Yes! The awesome thing about this recipe is that with a couple of simple swaps you can have a sugar free pumpkin mousse so that if you have family members with dietary restrictions, or that are watching their weight, they can still enjoy dessert.
To make this sugar free you’ll want to swap out the vanilla pudding and cool whip for sugar free versions, it’s that easy! The only sugar that will be in the recipe then is the naturally occurring sweetness of the pumpkin which is just a few grams of sugar in the whole dessert!
Here’s how you make this Pumpkin Mousse!
Makes 5-6 servings
1- Box Instant Vanilla Pudding (4 serving size approx 4 oz. different brands vary)
1 1/4- Cups Cold Milk – I use whole milk
1- Cup Pumpkin Puree
1- Cup Cool Whip (plus more for topping)
1- tsp Pumpkin Pie Spice
The first thing you’ll want to do is to combine your pudding mix and milk in a med/large mixing bowl.
Now add in your pumpkin puree and pumpkin pie spice and mix until the pumpkin and pudding are well blended.
Fold in your cool whip to the pumpkin mixture nice and gently.
That’s it! Super simple! Dish out into individual servings or keep it in a large bowl. Cover and refrigerate until ready to serve. When you serve add a dollop of cool whip and a sprinkle of cinnamon if you’d like!
Pumpkin Mousse- Only 5 Ingredients
Ingredients
- 1- 3-4 oz Package Instant Vanilla Pudding
- 1 1/4 – Cups Cold Milk
- 1- Cup Pumpkin Puree
- 1- Cup Cool Whip
- 1- tsp Pumpkin Pie Spice
Instructions
- Mix pudding mix and milk together in a large bowl.
- Add in pumpkin puree and pumpkin pie spice and mix until thoroughly blended.
- Gently fold in Cool Whip until well incorporated.
- Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
No-Bake Pumpkin Lasagna Desserts
Can’t wait to try these awesome sounding deserts.
Good morning, can whipped cream be substituted for the cool whip? If so, how much do i need? not a fan of cool whip, sorry…. thank you,kim
I think that would work just fine. I’ve never tried it but a tub of Cool Whip has about 3 1/4 cups in it so that is what I’d start with. I’d also use homemade whipped cream and not store bought, I don’t think it would hold up very well. Heavy cream typically doubles in size once it’s whipped so you should need about 1 1/2 cups. If you try it come back and let me know how it goes!
What interesting and creative ideas you have! Great ideas for birthdays and Christmas! Now I will need to go out and shop for supplies and molds.
I am preparing to have foot surgeries. I am looking for projects to keep me busy and help me from going nutszo in the process! Thank you so much!
Put the mousse into a 6 oz. graham cracker crust and you have a pumpkin mousse pie.
If I put this in a Graham cracker pie crust would this settle enough in the fridge to be able to cut it into slices?
I think it would be a bit too soft. You could freeze it and that might work or I have this recipe that has a filling similar to this mousse but made to be a pie. https://werefarfromnormal.com/easy-no-bake-pumpkin-cheesecake
I serve this as a dip with gingersnaps and vanilla wafers!
you don’t specify what size pudding mix to use. The small or large box?
I decided to add a bit extra to this recipe: mini vanilla wafer cookies!
This recipe was a waste of ingredients. There must be a step missing – like cooking the pudding? It never got thick and I eventually poured it down the drain. Followed ALL the instructions but it was a complete waste of time.
The recipe calls for instant pudding, not the kind that needs cooked. That was likely the problem.
I have everything I need to make this….except the cool whip…can I not worry about it and make it anyway?