Pumpkin Mousse Recipe

Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com

These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and have just the right amount of pumpkin spice flavor. They are topped with a rum infused, lightly sweetened with whipped cream and dusted with cinnamon for extra pizzazz.

One of my friends, Natalia, brought a pumpkin pie to Thanksgiving dinner one year served with a side of rum infused whipped cream and I just fell in love with the flavor combination. It is a must try for pumpkin lovers! There is just one teaspoon of rum but my oh my is it seriously amazing! If you don’t have rum, worry not since it can easily be replaced with vanilla.

These are easy, cute and perfect for a Thanksgiving potluck! This makes 16 half-cup servings but you can put them into smaller cups for a larger crowd and make 32 quarter-cup servings.

One of my readers, Nadia, shared that she makes our original Bird’s Milk Jello with pumpkin and ofcourse I had to recreate. Her invention was brilliant. My husband and I both really enjoyed these and so did our baby girl. She took her first bite and had all kinds of cute 2-year-old commentary including: “deelicious” and “more!” Thank you Nadia for sharing this recipe with us!

P.S.Β Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Pumpkin Mousse Ingredients:

2 packets unflavored gelatin (14 grams or 1/2 oz total)
1 cup (8 oz) milk, any kind
1 cup granulated sugar
15 oz can pumpkin puree
1 tsp pumpkin pie spice
16 oz sour cream
16 oz whipped topping*, thawed in the refrigerator
ground cinnamon, to garnish

Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com

*Cool whip or preferably truwhip will work in this recipe. I was able to find True Whip at Fred Meyer in the health food freezer section. It’s a higher quality product and costs more but also doesn’t contain all of the controversial ingredients that people dislike in cool whip. Now you can still enjoy all of the recipes that people post with that dreaded cool whip. YES! πŸ˜‰ You’re welcome.

Rum Whipped Cream Ingredients:

1 cup heavy whipping cream
2 Tbsp powered sugar
1 tsp rum (dark or golden), or vanilla extract

How to Make Easy Pumpkin Mousse:

1. In a small saucepan, combine 2 packets unflavored gelatin with 1 cup milk. Place over medium heat and whisk continually until the mixture just begins to steam and gelatin is dissolved then remove from heat and let cool 15 minutes (Do NOT boil).

2. In the bowl of an electric stand mixer on medium speed, whisk together 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree and 1 tsp pumpkin pie spice, and mix until blended. Add 16 oz of whipped topping and mix on medium low speed just until blended, scraping down the bowl as needed.

3. With the mixer on, slowly drizzle in the warm milk mixture and once it is fully incorporated, immediately divide between your ramekin serving cups or pour into an 11×13 glass casserole dish and smooth out the top. Refrigerate at least 4 hours or overnight for the mousse to set.

To Make the Rum Whipped Cream:

1. Using an electric mixer (hand mixer with egg beaters attached or stand mixer with whisk attachment), beat together 1 cup heavy whipping cream with 2 Tbsp powdered sugar on high speed for about 2 minutes or until thick and spreadable. Add 1 tsp rum and beat just to incorporate. Do not over-beat or it will turn buttery.**Β Pipe or dollop whipped cream just before serving and finely dust with ground cinnamon to garnish.

**P.S. Make whipped cream just before serving for best flavor. The rum flavor tends to mellow out and diminish if the cream is refrigerated overnight. Thankfully it’s the easiest part of this dish and literally takes 2 minutes to make.

Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com

⬇Print-Friendly Pumpkin Mousse Recipe:

Pumpkin Mousse Recipe

4.72 from 7 votes
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com
These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and topped with a rum infused whipped cream.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$17
Calories: 242 kcal
Servings: 16 (1/2-cup each portions)

Ingredients

Pumpkin Mousse Ingredients:

  • 1/2 oz unflavored gelatin (2 packets or 14 grams total)
  • 1 cup milk, any kind
  • 1 cup granulated sugar
  • 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 16 oz sour cream
  • 16 oz whipped topping thawed in the refrigerator
  • 1/2 tsp ground cinnamon to garnish

Rum Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 2 Tbsp powered sugar
  • 1 tsp rum dark or golden, or vanilla extract

Instructions

How to Make Easy Pumpkin Mousse:

  1. In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).
  2. In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
  3. With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.

To Make the Rum Whipped Cream:

  1. Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.

Recipe Notes

**Make whipped cream just before serving for best flavor.

Nutrition Facts
Pumpkin Mousse Recipe
Amount Per Serving
Calories 242 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 36mg 12%
Sodium 58mg 2%
Potassium 155mg 4%
Total Carbohydrates 24g 8%
Sugars 22g
Protein 3g 6%
Vitamin A 91.4%
Vitamin C 1.8%
Calcium 8.7%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com

Love Pumpkin?? Check out all of our FavoriteΒ Pumpkin Recipes Here!

I hope you all have a lovely Thanksgiving!! If these make it to your Thanksgiving celebration, let me know πŸ™‚

Pumpkin mousse cups have the taste and texture of whipped pumpkin pie. Smooth and airy pumpkin mousse recipe with the best rum-infused whipped cream! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Molly
    November 18, 2018

    I have been having a pumpkin pie craving for about a week now. I finally had the time to make a dessert and this is what decided on. My husband and I couldn’t have been more pleased with the flavor and taste. I only made 1/2 the recipe, but it all came out so well! We will be enjoying for a few nights to come! Thank you for an amazing alternative to making a pie without the crust! Reply

    • Natashas Kitchen
      November 18, 2018

      I’m so happy you enjoyed that Molly! Thank you for sharing your wonderful review πŸ™‚ Reply

  • Annie Stoddard
    November 13, 2018

    Hi Natasha, have you ever substituted out the dairy? I know I could use coconut milk/almond milk to replace the milk. But the sour cream and cool whip I’m not sure. I habe tried to whip coconut milk fat but I do not know how well it will hold. Have any suggestions? Reply

    • Natashas Kitchen
      November 13, 2018

      I honestly haven’t tried that Annie! Doesn’t look like anyone posted about that either. Has anyone tried that before I’d love to know also. I’ve heard of vegan version of sour cream made from coconut milk before but haven’t tried that in this recipe. Reply

      • Annie Stoddard
        November 13, 2018

        I think I may try something for Thanksgiving. There is dairy free coconut milk yogurt I may be able to replace with sour cream and I’m sure they have some type of dairy free whip I can use. I will let you know if I try. Reply

        • Natashas Kitchen
          November 13, 2018

          I would love to know the outcome! Thanks Annie! Reply

  • Cyndi
    November 12, 2018

    Is this a gluten free recipe? Reply

    • Natasha
      November 12, 2018

      Hi Cyndi, yes this is a gluten free pumpkin mousse πŸ™‚ Reply

  • Nancy L Studebaker
    October 6, 2018

    I have not made this moussebut I’ve made lemon mousse. It freezes beautifully! And then delicious served as a frozen mousse or just thaw it!

    Keep this in mind with the large quantity this makes! Reply

    • Natashas Kitchen
      October 6, 2018

      Thank you for sharing this with us, Nancy! Reply

  • NonnaG
    October 6, 2018

    Could I put this in a glass bowl instead of individual ramekins? Reply

    • Natashas Kitchen
      October 6, 2018

      I haven’t tried that but it may work! Please let me know how you like it if you experiment! Reply

  • Ana
    April 3, 2018

    Nashenka, if I do not eat gelatin, is it possible to do agar agar powder instead? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Ana, I honestly have not tried that but with agar powder it would probably need some modification and would not substitute straight across. Has anyone else tried with agar? Please let us know and thanks in advance! πŸ™‚ Reply

  • Anya
    November 27, 2017

    I also was turned off by having a Cool Whip in the ingredient list. But I made my own whipped cream and added it instead. Turned out great! I also didn’t have a pumpkin spice – I added some Allspice instead). The mousse has a light and airy texture.
    I made this dish for this Thanksgiving (in addition to other recipes from Natasha – sweet potato dish and Apple slab pie). I didn’t realize how much the recipe yields!! I’m still eating it! (My children didn’t care much for it. Well, more for me! Reply

    • Natasha's Kitchen
      November 27, 2017

      Thanks for sharing your great review with other readers! I appreciate it! Reply

  • Nadya
    November 21, 2017

    Can the home made pumpkin pure recipie from ur blog be used for this recipie? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Nadya, I think that would work well, just be sure it is very well drained. The canned ones seem a little more concentrated which gives this a slightly stronger pumpkin flavor than homemade puree. Reply

  • Lisa Huff
    November 20, 2017

    This looks incredible! Yum! Reply

    • Natasha's Kitchen
      November 20, 2017

      It is so delicious! I hope you love it Lisa! Reply

  • Tanaz
    November 15, 2017

    Dear Natasha,

    Greetings from Dubai !! Thank you for your delicious and healthy recipes.

    How can we substitute Pumpkin puree if its not available? Do we have to boil or roast the pumpkin ? Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      Greetings Tanaz! πŸ™‚ You can make your own well-drained pumpkin puree for this recipe. We have a great tutorial on DIY pumpkin puree hereReply

      • Tanaz
        November 19, 2017

        Thank you so much , Natasha.

        Appreciate your response.

        Regards
        πŸ™‚ Reply

  • Kristy
    November 15, 2017

    Hey Natasha my birthday is on the 11 Reply

    • Natasha's Kitchen
      November 15, 2017

      Hello Kristy! Happy Birthday! πŸ™‚ Reply

  • Evnika
    November 15, 2017

    Hi, is there something I can substitute for pumpkin pie spice? I have cinnamon and nutmeg, wondering if that would work without altering the flavor too much. Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Evinka, I think you could still make that work. You might google a DIY pumpkin spice recipe like this one to see ideas for proportions of spices and maybe adding something else that you may not have thought of if you have it on hand such as ginger and allspice. Reply

      • Tanya
        November 23, 2017

        Hi Natasha, how much of the Pumpkin pie Spice extract should I use if in liquid (seams like you have powdered on the photo) Thank you )) Reply

        • Natasha
          natashaskitchen
          November 23, 2017

          Hi Tanya, I haven’t tried that product in this but form what I’ve read, it should be equal amounts πŸ™‚ Reply

  • Terry
    November 15, 2017

    Has anyone tried making this with real whipped cream? Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Terry, I haven’t tried this one with whipped cream, but here is our vanilla mousse with whipped cream substituted which may help. Reply

  • Olga
    November 13, 2017

    Is truwhip the same as cool whip? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Olga, yes πŸ™‚ I have notes on substitutions towards the top πŸ™‚ Reply

  • November 12, 2017

    I would like to make these for Thanksgiving as I like the idea to prepare as much the day before. Thanks for the idea!
    However “truwhip” or whipped topping sounds like whipping cream to me, if I increase the amount of gelatine slightly, do you think whipping cream would be a good replacement? Have never seen or heard of truwhip or any other whipped topping and just googled the product, looks like whipping cream to me. Thanks for your help. Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Jenny, it is a type of pre-made whipped cream, or whipped topping. Freshly whipped cream would still work with some minor adjustments. I made my vanilla mousse similarly using heavy whipping cream instead and it still worked – you can see that recipe here and compare the vanilla mousse portion for substitution ideas. It wasn’t as mousse-like as this one but it still worked. Reply

  • Katya B.
    November 11, 2017

    Thank you Natasha! I hope you have a wonderful Thanksgiving as well! God Bless! Reply

    • Natasha's Kitchen
      November 11, 2017

      My pleasure Katya, you as well! πŸ™‚ Reply

  • Julia
    November 11, 2017

    Natasha, as always thank you for new recipes and ideas!
    What do you think if I skip pumpkin puree? I was thinking about adding cocoa powder maybe.
    Thank you! Reply

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