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Easy Pumpkin Mousse (No Eggs) Recipe

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★★★★★

4.4 from 84 reviews

This Easy Pumpkin Mousse is a light, fluffy, and creamy dessert made with roasted pumpkin puree, lightly sweetened and spiced with pumpkin pie spice, without the use of eggs or any cooking beyond roasting. It’s perfect for a cozy fall treat topped with homemade whipped cream or flavored whipped cream variations.

Ingredients

Scale

Pumpkin Mousse

  • 1 cup pumpkin purée
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Whipped Cream

  • 1 cup (240mL) heavy whipping cream
  • 6 Tablespoons (45g) powdered sugar

Instructions

  1. Roast the Pumpkin: Preheat your oven to 350ºF (177ºC). Line a small baking sheet with parchment paper or lightly spray it with nonstick spray. Spread the 1 cup of pumpkin purée evenly across the baking sheet using a spatula or the back of a spoon. Roast in the preheated oven for 25 to 30 minutes until the pumpkin firms up, dries out slightly, and deepens in color. Remove from oven and let cool about 20 minutes, or speed cooling by placing it in the refrigerator.
  2. Prepare the Whipped Cream: While the pumpkin cools, pour 1 cup of heavy whipping cream and 6 tablespoons of powdered sugar into a medium bowl or the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-high speed until cream thickens and begins to form medium peaks, then increase to high speed and whip until stiff peaks form, indicated by the mixer leaving distinct trails. Set aside.
  3. Incorporate Pumpkin and Flavorings: Once the pumpkin has cooled, scrape it from the baking sheet into a small bowl. Add 1 teaspoon pumpkin pie spice and ½ teaspoon vanilla extract. Stir or beat on low speed until the mixture is smooth and all spices are well incorporated.
  4. Combine Pumpkin and Whipped Cream: Add the seasoned pumpkin mixture to the whipped cream bowl. Mix on medium-low speed until no orange streaks remain. Then fold gently with a spatula a few times to ensure uniform texture. The mousse is ready to serve immediately or can be chilled for later use.
  5. Serve and Store: Portion the mousse into dessert cups and top with your choice of homemade whipped cream or flavored whipped creams such as pumpkin spice or coffee whipped cream for an extra cozy touch. Store any leftovers covered in the refrigerator for up to 3 days. For freezing, thaw in the refrigerator and rewhip briefly in 15-second increments to restore fluffiness.

Notes

  • Pumpkin measurement by volume (1 cup) is recommended over weight due to variable moisture content in brands.
  • Make ahead by preparing the roasted pumpkin and whipped cream components up to 1 day in advance, storing both covered in the refrigerator.
  • Freezing the mousse reduces fluffiness; thaw in the fridge and rewhip gently to improve texture.

Keywords: pumpkin mousse, no egg mousse, roasted pumpkin dessert, easy pumpkin dessert, fall dessert, pumpkin pie spice mousse

Find it online: https://foodarohub.com/easy-pumpkin-mousse-no-eggs-recipe/