This fancy Fall pumpkin mousse recipe is whipped, light, airy, and unbelievably creamy!

Homemade pumpkin mousse

If you are looking for a classic dessert that’s easy to make and packed with cinnamon pumpkin spice flavor, this is the recipe to try.

Autumn pumpkin mousse cups are super crowd friendly and great for Halloween dinner parties or cozy Thanksgiving brunches.

Each taste is like a cross between fluffy pumpkin whipped cream and the filling of a homemade pumpkin pie.

Whip it up in seconds, and watch everyone ask you for the recipe!

Adapted from my Strawberry Mousse and Lemon Mousse

Ingredients for the pumpkin dessert

The mousse calls for pumpkin puree, coconut milk or heavy cream, powdered sweetener, ground cinnamon, a pinch of salt, and pure vanilla extract.
Pumpkin Puree – Choose canned pumpkin puree for the fastest, simplest option. Or make your own by roasting a pie pumpkin and the blending the flesh until smooth.

Finally, you may use roasted butternut squash or sweet potato puree instead.

Cream – If you go with the coconut option, be sure to choose canned full fat coconut milk, because lite coconut milk will not whip up the same way.

For a coconut free version, you can use heavy cream or plant based heavy cream.

Powdered sugar – For the thickest mousse, I recommend either regular powdered sugar or a sugar free powdered sweetener like erythritol.

Liquid sweeteners like honey or pure maple syr...