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An easy, 3 ingredient pumpkin mousse recipe is the perfect fall dessert.
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Pumpkin Mousse

This easy 3 ingredient pumpkin mousse recipe is full of warm spices and a perfect fall dessert that everyone will love.
Course Dessert
Cuisine American
Keyword 3 ingredient pumpkin mousse, fall dessert recipe, mousse, pumpkin mousse recipe
Prep Time 10 minutes
Cook Time 10 minutes
Optional pumpkin roasting 30 minutes
Servings 6 people
Calories 643kcal
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