How to Make Pumpkin Spice Mousse?

To make pumpkin spice mousse, you need two key elements: The right spice blend, and Proper folding technique for that light, creamy texture. For the spice blend, use: - ½ tsp cinnamon - ⅛ tsp nutmeg - ⅛ tsp ground cloves - ⅛ tsp ginger These are classic pumpkin pie spices that bring warmth and seasonal depth to your mousse. You can also use 1–1½ teaspoons of pumpkin pie spice as a shortcut. Combine these with pumpkin purée and cream cheese (or pudding if you're doing a 3 ingredient pumpkin mousse) before folding in whipped cream or Cool Whip. This method gives you the cozy flavor of pumpkin pie in a light, no bake format that’s perfect for Thanksgiving or any fall dessert table.

Can You Eat Canned Pumpkin Without Baking It?

Yes — you can absolutely eat canned pumpkin without baking it. Many people assume it’s raw, but the truth is: Canned pumpkin is already cooked during processing, making it perfectly safe for all no bake pumpkin mousse recipes. This is especially important when you're using it in quick, no-oven desserts like mousse, dip, or parfaits. So go ahead—open, scoop, and mix with confidence!

Is Evaporated Milk Better Than Heavy Cream?

This depends on what you're making. For pumpkin pie, evaporated milk is traditional because it bakes into a custard. But for a No Bake Pumpkin Pie Mousse, heavy whipping cream is non-negotiable. It's what gives the mousse its: - Airy texture - Creamy body - Whipped volume Evaporated milk is too thin and won't whip or hold air. You need that fat content in cream to build structure. So if you're wondering whether you can substitute—stick with cream for mousse every time.

Can I Substitute Pumpkin Pie Filling for Pumpkin Purée?

No — and this is a critical mistake many beginners make. Pumpkin pie filling already contains sugar, spices, and sometimes thickening agents. If you use it instead of pure pumpkin purée, your mousse will turn out: - Too sweet - Overly spiced - Too thin or clumpy Always use pumpkin purée, not pumpkin pie filling , especially for recipes like this easy no bake dessert. You’ll have full control over the sweetness and spice level.

What Is Pumpkin Spice Topping Made Of?

Toppings take your no bake pumpkin mousse from great to unforgettable. Try any of these to finish with fall flair: - Sweetened whipped cream (homemade or store-bought) - A dusting of cinnamon or pumpkin pie spice - Crushed gingersnap cookies or Biscoff crumbs - Chopped toasted pecans - A drizzle of caramel sauce - White chocolate shavings or chocolate curls For an extra Pinterest-worthy finish, pipe whipped cream on top and sprinkle with gold sugar or cinnamon dust.

How Do I Serve This Mousse?

o Bake Pumpkin Pie Mousse is incredibly versatile. Here are our favorite serving styles: - In individual dessert cups or ramekins (great for make-ahead) - As a layered parfait with crushed cookies or granola - In a 9-inch pie dish with a cookie crust for slicing - In mini tart shells for elegant plating - As a dip for apple slices, gingersnaps, or graham crackers This flexibility makes it a go-to for Thanksgiving tables, Friendsgiving, potlucks, or cozy fall nights.

No Bake Pumpkin Pie Mousse – Light, Creamy & Easy

Description

This No Bake Pumpkin Pie Mousse is light, fluffy, and packed with cozy fall spices — all without touching your oven. It’s the perfect make-ahead dessert for Thanksgiving or any autumn gathering.

Ingredients

Scale

For the Biscoff Cookie Crust:

1 (8.8 oz / 250g) package Biscoff or Speculoos cookies
7 tablespoons (99g) unsalted butter, melted

For the Pumpkin Mousse Filling:

1 cup (237ml) heavy whipping cream, cold
4 oz (113g) cream cheese, softened
¼ cup (50g) light brown sugar
½ cup (122g) pumpkin purée (not pumpkin pie filling!)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger

For the Whipped Cream Topping:

1 cup (237ml) heavy whipping cream, cold
3 tablespoons (23g) powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional, for garnish)

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Instructions

Step 1: Make the Cookie Crust

Spray a 9-inch pie dish lightly with nonstick spray.
In a food processor, pulse the cookies into fine crumbs.
Add the melted butter and pulse until fully moistened.
Press the crumb mixture firmly into the bottom and up the sides of the pie dish.
Place in the fridge while you make the mousse.

Step 2: Whip the Cream

In a large bowl, beat 1 cup of cold heavy whipping cream to stiff peaks.
Set aside — this will be folded into your mousse base.

Step 3: Make the Pumpkin Cream Cheese Base

In a separate bowl, beat softened cream cheese until smooth.
Add in brown sugar, pumpkin purée, vanilla, and spices.
Beat until fully smooth, scraping the sides and bottom as needed.

Step 4: Fold Gently

Gently fold the whipped cream into the pumpkin mixture.
Use a rubber spatula to fold in small batches, preserving the airiness of the mousse.

Step 5: Chill to Set

Pour the mousse into the prepared crust.
Smooth the top with a spatula.
Cover with plastic wrap and chill for at least 6 hours, or overnight.

Step 6: Make the Whipped Cream & Serve

Just before serving, beat together the remaining cream, powdered sugar, vanilla, and cinnamon.
Spread over the mousse or pipe decoratively.
Garnish with more cinnamon or crushed cookies if desired.

Notes

Fridge: Store covered for up to 2 days before topping with whipped cream.
Freezer: Freeze without topping for up to 1 month. Thaw overnight in fridge before topping.

Prep Time: 30 minutes
Chill Time: 6 hours
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: 310 kcal
Sugar: 13g
Sodium: 130mg
Fat: 23g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 75mg