This easy pumpkin mousse recipe uses marshmallows, canned pumpkin, milk, and heavy cream. Light, fluffy, and perfect for fall gatherings.
You ever have one of those holiday moments where you’re juggling five things in the kitchen and suddenly realize… you forgot the pie crust? Yeah. That was me one Thanksgiving. I had the pumpkin. I had the marshmallows. I had the whipped cream chilling in the fridge. But crust? Nope. Nowhere in sight.
I had a choice: drive back to the store (on a holiday… with parking… and lines… and chaos) or wing it. So I melted down some marshmallows with the pumpkin, folded in the whipped cream, and crossed my fingers. I served it in little glass cups and hoped no one asked why we weren’t having pie.
And guess what? They loved it. Like, scraped-the-bottom-of-the-bowl loved it. That was five years ago. Now this pumpkin mousse recipe is just part of what we do—no pie crust required.
Why You’ll Love This Pumpkin Mousse Recipe?
I know what you might be thinking—pumpkin mousse? Really? But hear me out. This stuff is dangerously good. It’s sweet but not cloying. Fluffy without being airy in a weird way. Creamy but somehow still light enough that you don’t feel like you need to lie down after eating it. It’s the kind of dessert you can serve after a big meal without anyone giving you that “ugh, I can’t eat another bite” look.
And the best part? You can make it ahead. Like, way ahead. Which is huge when you’re already trying to roast vegetables, keep the mashed potatoes from drying out, and remember what temperature turkey is supposed to be cooked to. (Still Googling that every year, honestly.)
Ingredient Notes:
I didn’t think this mousse would work the first time I made it, mostly because it felt… too easy? But the ingredients somehow come together like kitchen magic. Here’s what’s going in:
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Butter – Just a touch to get the melting started. Adds a richness you don’t realize is there until it isn’t.
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Marshmallows – Not just for s’mores. They melt into this glossy base that gives the mousse its structure. Plus, it means you don’t have to mess with gelatin (which I still don’t fully understand).
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Milk – Helps everything smooth out. I’ve used whole milk, 2%, maybe even a splash of half-and-half when I ran low. All fine.
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Canned pumpkin – Not the pie filling, just straight-up pumpkin. I keep a can or two in the back of the pantry all year, just in case.
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Vanilla extract – One of those ingredients you don’t think makes a big difference, but totally does.
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Pumpkin pie spice – This is what makes it feel like fall. I usually eyeball it at this point.
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Confectioners’ sugar – Helps sweeten and stabilize the whipped cream.
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Heavy cream – The heart of the mousse. Whip it till it’s just right—not too soft, not butter. It’s a dance.
How To Make Pumpkin Mousse?
Step 1: Melt the pumpkin base
In a large skillet (or saucepan, honestly—whatever’s clean), melt your butter over low heat. Add in the marshmallows, milk, and pumpkin. Stir, stir, and keep stirring until the marshmallows melt. It’ll look weird and lumpy at first—don’t panic. Once it’s smooth, take it off the heat, stir in the vanilla and pumpkin pie spice, and set it aside to cool. And yes, you do need to let it cool all the way before adding whipped cream. Learned that one the hard way.
Step 2: Whip the cream
In a separate bowl, combine your heavy cream and confectioners’ sugar. Beat until stiff peaks form. You want it to hold its shape but not be dry. This is one of those times when peeking into the bowl constantly is actually a good thing.
Step 3: Fold, don’t stir
Once the pumpkin mixture is cool, gently fold in the whipped cream. Not stir. Not whisk. Fold. Like you’re scooping it over and under. The goal here is to keep all that lovely air from collapsing.
Step 4: Chill and serve
Spoon or pipe the mousse into ramekins, jars, or whatever cute glassware you’ve got tucked in the back of the cabinet. Cover them and pop them in the fridge for at least 2 hours. You can do this a day ahead and just forget about it until it’s time for dessert.
Want To Save This Recipe?
Storage Options:
Store any leftovers covered in the fridge for up to 3 days. But I’ll be honest—this stuff rarely makes it to day three. I’ve been known to eat it standing in front of the fridge door, spoon straight into the ramekin, like a very classy goblin.
Would I freeze it? Nah. It loses the texture. The fluff becomes… not fluff. And that’s kinda the whole point.
Variations and Substitutions:
This pumpkin mousse recipe has been through a few improvisational performances in my kitchen. Here’s what’s worked:
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Out of marshmallows? Try mini ones or marshmallow fluff (a little messier, but it works).
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Dairy-free? Use your favorite plant-based milk and whip up some coconut cream instead of heavy cream. It’s actually super good.
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Spice it up – Add extra cinnamon, a bit of nutmeg, or even a pinch of ground ginger if you’re feeling bold.
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Want crunch? Toss in some crushed ginger snaps on top right before serving. They make it.
What to Serve with Pumpkin Mousse?
This mousse is amazing on its own, but if you wanna dress it up:
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Whipped cream and a caramel drizzle – Because obviously.
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Chocolate shavings or chips – Chocolate + pumpkin is so underrated.
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Gingersnaps or graham crackers – For dipping, scooping, or just crumbling on top.
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Toasted pecans – Adds a nice nutty bite and looks fancy without trying too hard.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! It actually sets up beautifully in the fridge overnight. Just don’t top with cookies or nuts until just before serving—they’ll go soft.
Can I freeze it?
I wouldn’t. The texture takes a hit. And the whole point is the fluff.
Is it super sweet?
Surprisingly, no! The marshmallows and powdered sugar sweeten it, but the pumpkin and spice balance everything out.
So if you’re staring at a can of pumpkin, some leftover marshmallows, and a fridge full of holiday chaos… make this pumpkin mousse recipe. It’s the kind of dessert that came from a “whoops” moment but stuck around because, well—it’s that good.
If you try it, let me know! Did you go classic, or throw crushed pretzels on top like my cousin did last year? (It was weird. But kinda great?) I love hearing how these little recipes grow in other kitchens too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Mousse Recipe
Ingredients
- 1 tablespoon unsalted butter
- 24 large marshmallows
- ½ cup whole milk
- ½ cup canned pumpkin pure pumpkin, not pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅓ cup confectioners’ sugar
- 1 cup heavy cream
Instructions
Prepare the Pumpkin Base:
- In a large skillet or saucepan, melt the butter over medium-low heat. Add the marshmallows, milk, and canned pumpkin. Stir continuously until the marshmallows are fully melted and the mixture is smooth and cohesive. Remove from heat and stir in the vanilla extract and pumpkin pie spice. Allow the mixture to cool to room temperature, approximately 30 minutes.
Whip the Cream:
- In a separate large mixing bowl, combine the confectioners’ sugar and heavy cream. Using an electric mixer, beat the mixture until stiff peaks form. The whipped cream should be firm yet smooth.
Combine and Chill:
- Gently fold the whipped cream into the cooled pumpkin mixture using a spatula. Mix slowly to preserve the airy texture of the whipped cream. Once combined, spoon the mousse into individual ramekins, serving glasses, or chocolate dessert shells. Cover and refrigerate for a minimum of 2 hours or until the mousse is fully set.
Serve:
- Serve chilled. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or crushed ginger cookies if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
