3 ingredient pumpkin mousse

Sometimes the easiest recipe is truly a show stopping one. And this 3 ingredient pumpkin mousse recipe is so easy, delicious and full of warm spices you will definitely be putting it on your fall dessert list.

I don't know of anything that is more fall than pumpkin - especially in dessert. It can be used in everything from pumpkin cheesecakes to pumpkin pies. And while many of these are delicious, they can be time consuming, and take a lot of ingredients to put together. Then comes along something so simple, yet so rich and decadent that you can't even believe it.

You say to yourself, something with 3 ingredients can't actually be that good. Oh yes, yes it can. A 3 ingredient pumpkin mousse is as good as it gets for an easy fall dessert recipe. You can make this with ingredients you mostly have on hand and it is full of all the warm spices and fall dessert flavors everyone loves.

Ingredients

I mean, it is called 3 ingredient pumpkin mousse, so this list is pretty small and easy. But I am including a fourth ingredient - totally optional,since I said 3 ingredients - something I don't really consider an ingredient. So here's what you need:

• Pumpkin puree. Use canned pumpkin, NOT pumpkin pie filling.
• Sweetened condensed milk. You will cook this is a saucepan a bit to caramelize it, giving it a rich flavor.
• Heavy cream. Gets whipped into whipping cream and folded into the pumpkin /condensed milk mixture, giving this recipe a light mousse texture.
• Pumpkin pie spice. Like I said, a fourth ingredient that is totally optional. I often don't consider common spices and salt and pepper an ingredient per say, so if you have some pumpkin spice blend on hand or even just cinnamon, throw a little in there. Adding some warm spices makes this feel even more like a quintessential fall dessert.

Can you eat canned pumpkin without cooking it?

Yes you sure can. It actually is cooked! Canned pumpkin has been steamed prior to pureeing to be canned.

Tips for success

• Roast your canned pumpkin. While not necessary, what a difference it makes. I do it all the time for most all pumpkin recipes (pies and breads too). So to do this - empty the the puree onto a lightly greased baking sheet (or greased aluminum foil). Roast in the oven at 400 degrees for about 25 minutes. Roasting the pumpkin will evaporate the water in the puree and result in a thicker and more concentrated flavor.
• Be careful when cooking the sweetened condensed milk. If you don't stir it while cooking, the sugars will burn to the bottom pretty quickly.
• Spice it up liberally. Fall desserts are all about warm spices, and this 3 ingredient pumpkin mousse is made all the better with the addition of pumpkin pie spice or cinnamon.

Should this be served with anything?

I always save out ½ cup of the whipped cream and serve it right on top.

Pumpkin Mousse

This easy 3 ingredient pumpkin mousse recipe is full of warm spices and a perfect fall dessert that everyone will love.

Print Recipe Pin Recipe Save to collection

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Optional pumpkin roasting: 30 minutes minutes

Course: Dessert

Cuisine: American

Keyword: 3 ingredient pumpkin mousse, fall dessert recipe, mousse, pumpkin mousse recipe

Servings: 6 people

217

Author: Katie Beck

Equipment

• Stand mixer optional
• saucepan

Ingredients

• 1 can sweetened condensed milk
• 1 can pumpkin purée
• ¼ teaspoon kosher salt
• 2 teaspoon pumpkin pie spice
• 3 cups heavy cream

Instructions

For roasting the pumpkin puree (optional)

• Begin by heating the oven to 400 degrees. Take the pumpkin puree and place on a greased baking sheet and spread it out a bit with a spatula. Roast in the oven for 20-30 minutes until puree is firmer and darkened in color.

To make the pumpkin mousse

• Meanwhile while the pumpkin is roasting, in a large saucepan heat the sweetened condensed milk and simmer stirring constantly (if you don't keep stirring, the sugars in the milk will burn and stick to the bottom, and I promise you this happens bc I have done a lot of times) for about 10 minutes. The milk will become a little bit golden (like halfway to dulce de leche). Add the roasted pumpkin, salt and the spices and continue to cook while stirring until it begins to bubble up, about five more minutes. Remove from heat and stir in the vanilla. Cool this completely in the fridge until cold.
• Whip the heavy cream with a hand or electric mixer until stiff peaks. Take about ½ cup of the whipped cream out and save to topping the mousse. Fold the cold pumpkin mixture into the whipped cream and spoon into serving dishes. Top with the extra whipped cream.

Notes

Pumpkin mousse will keep in the fridge for three days, covered.

Nutrition

Calories: 643kcal | Carbohydrates: 45g | Fat: 49g

Tried this recipe?Let us know how it was!