This easy Pumpkin Mousse has been a fall favorite in my house since I first made it for a small Thanksgiving appetizer years ago. I discovered this velvety dessert while trying to create something that tastes like pumpkin pie but feels lighter and more elegant on the plate. The combination of cheesecake-flavored instant pudding and pumpkin puree gives a tangy-sweet backbone, while the whipped topping lends cloud-like texture. It’s the sort of recipe that makes guests close their eyes and smile, and my mother-in-law still tells me it’s the best pumpkin dessert she’s ever had.

The mousse balances familiar pumpkin pie spices—cinnamon, nutmeg, and a hint of clove—with the smoothness of half-and-half and whipped topping. It’s fast to assemble, beautifully portioned in individual glasses or ramekins, and keeps well in the refrigerator for a day or two if you want to make it ahead. The presentation is simple: a swirl of whipped topping and a dusting of pumpkin pie spice. For holiday tables or potlucks, it’s a crowd-pleaser that looks refined without demanding a lot of time or special equipment.

Ingredients

• Cheesecake instant pudding mix: 6.8 ounces total (two 3.4-ounce boxes). The cheesecake flavor gives a subtle tang that mimics the richness of a baked cheesecake. I reach for Jell-O cheesecake pudding when available, but any brand labeled cheesecake instant pudding will work.
• Light brown sugar: 1/4 cup packed. Adds warmth and depth; use light brown for a milder molasses note or dark brown for a richer, almost caramel undertone.
• Pumpkin pie spice: 2 teaspoons. A balanced blend of cinnamon, ginger, nutmeg, and cloves is ideal. If using homemade spice, scale to taste—pumpkin puree can handle bold spices.
• Half-and-half: 1 cup. Provides creaminess while keeping the mousse light. For a slightly richer result, use heavy cream in place of half-and-half; for a lighter version, use whole milk, though texture will be less silky.
• Pumpkin puree: 15 ounces (one standard can). Use pure pumpkin, not pumpkin pie filling, for the best texture and control over sweetness and spice.
• Whipped topping: 8 ounces (about 1 container) divided—or use freshly whipped heavy cream. Reserve roughly 2 cups to fold in and keep a portion for piping or dolloping the tops.
• Optional garnish: A light dusting of pumpkin pie spice for color and aroma, or chopped toasted pecans for crunch.

Instructions

Step 1 — Combine the dry ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the two 3.4-ounce boxes (6.8 ounces total) of cheesecake instant pudding mix, 1/4 cup packed light brown sugar, and 2 teaspoons pumpkin pie spice. This ensures the sugar and spice incorporate evenly into the instant mix before adding liquids, preventing any clumps and guaranteeing a smooth finish. Step 2 — Add the half-and-half and pumpkin: Pour in 1 cup of half-and-half and the entire 15-ounce can of pumpkin puree. Beat on low to medium speed with a hand mixer or stand mixer until fully combined, scraping the sides and bottom of the bowl once or twice. The mixture should be uniform in color and slightly thickened; mixing helps the starches in the instant pudding hydrate and creates a luxuriously smooth base. Step 3 — Fold in the whipped topping: Gently fold in about 2 cups of whipped topping (reserve the remainder for decoration). Use a rubber spatula and gentle strokes to preserve airiness—overmixing will deflate the mousse. The mixture should be light, airy, and scoopable, not runny. Step 4 — Portion and chill: Transfer the mousse into eight 4-ounce ramekins, bowls, or glasses—or place into one large serving bowl. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes to set and allow flavors to meld. Chilling improves texture and makes piping easier if you choose to decorate. Step 5 — Finish and serve: When ready to serve, use a piping bag fitted with a star tip to pipe the remaining whipped topping onto each mousse, or simply add dollops of whipped cream. Sprinkle with pumpkin pie spice or finely grated nutmeg and serve immediately for best visual appeal.

Storage Tips

Store the mousse in the refrigerator covered tightly with plastic wrap. If preparing ahead, store the mousse base without the final whipped topping; this prevents the garnish from weeping and keeps the appearance fresh. Properly stored, the mousse base will keep for up to 48 hours. Use airtight containers or cover individual ramekins with plastic wrap. When reheating is necessary, give it a gentle stir and let it return to chilled serving temperature—do not attempt to warm it, as heat will break down the airy texture.

Ingredient Substitutions

If you prefer to avoid instant pudding mix, you can create a stabilized mousse using gelatin and cream cheese, but expect a denser texture. Substitute whipped cream for store-bought whipped topping if you prefer fresh flavor; whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form and use half folded into the base. For a dairy-free version, try a coconut-based non-dairy whipped topping and a dairy-free pudding mix, though the flavor profile will shift slightly toward coconut.

Serving Suggestions

Serve the mousse in individual 4-ounce portions for elegant presentation, garnished with a dusting of pumpkin pie spice, a single candied pecan, or a tiny sprig of fresh mint. It pairs beautifully with spiced cookies, ginger snaps, or a crisp apple slice. For a holiday buffet, display the mousses on a tiered tray to make them easy to grab without plates.

Cultural Background

The flavors in this mousse derive from classic American pumpkin pie traditions dating back to colonial times when pumpkins were a staple. While baked pies dominate traditional tables, mousse-style pumpkin desserts evolved as lighter, quicker alternatives that still celebrate the season’s spices. This dessert blends mid-20th-century convenience (instant puddings and pre-made whipped toppings) with perennial fall flavors, making it both nostalgic and practical.

Seasonal Adaptations

In the cooler months, increase the pumpkin pie spice by an extra 1/2 teaspoon for a more pronounced autumnal warmth. For a spring adaptation, substitute pumpkin with sweet potato puree and reduce spice to emphasize vanilla. Around the holidays, fold in a tablespoon of bourbon or dark rum for a grown-up twist, or sprinkle finely chopped toasted pecans and a drizzle of maple syrup for extra richness.

Meal Prep Tips

To streamline prep for entertaining, prepare the mousse base the day before and refrigerate it covered. On the day of serving, gently fold in fresh whipped cream and pipe the final topping just before guests arrive. Use disposable piping bags for quick cleanup or fill small mason jars with mousse for easy transport. Portion into labeled containers if making multiple flavors for a party to help guests choose.

Whether you make these for a casual weeknight treat or as part of a holiday spread, the mousse brings seasonal flavor with minimal fuss. Its ease, crowd-pleasing flavor, and graceful presentation make it a keeper for years to come—so give it a try, make it your own, and enjoy the compliments.