Gluten Free Pumpkin Mousse
If you want an easy, no-bake fall dessert that still feels a little fancy, this Gluten-Free Pumpkin Mousse is it. Light, creamy, and perfectly spiced, it’s ideal for Thanksgiving, a dinner party, or anytime you want a fuss-free pumpkin treat. Spoon into glasses, top with whipped cream or crushed cookies, and you’re done - simple, delicious, and crowd-pleasing.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 370 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 120 min Total Time: 135 min
https://theglutenfreeaustrian.com/gluten-free-pumpkin-mousse/
Ingredients
125 grams heavy cream, cold
20 grams powdered sugar
1 teaspoon vanilla extract
115 grams cream cheese, at room temperature
35 grams granulated sugar
225 grams pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon kosher salt
Sweetened whipped cream
crushed cookies, candied nuts, a dusting of pumpkin pie spice
Instructions
Add cold heavy whipping cream, powdered sugar, and vanilla extract to a clean stand mixer bowl. Whip with the whisk attachment until medium peaks form. Transfer to a separate bowl and chill while preparing the mousse.
In the same bowl, combine room-temperature cream cheese and granulated sugar. Using the paddle attachment, beat until smooth and lump-free, about 1–2 minutes.
Add canned pumpkin puree and spices, mixing on low speed to avoid splashing. Scrape down the sides and paddle to ensure even mixing. Taste and adjust spices if desired.
Gently fold the chilled whipped cream into the pumpkin mixture in thirds, preserving the light, airy texture. Avoid overmixing.
Using a portion scoop (I like a large cookie scoop), divide the pumpkin mousse evenly into 4 glasses for generous servings. If you’d prefer smaller portions, simply divide it into 6 glasses instead.
After scooping the mousse into the glasses, gently (!!!) tap the base of each one against the palm of your hand. This simple trick helps the mousse settle evenly and smooths out the surface for a clean, polished look.
Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving. It can be stored in the fridge for up to 2 days, and the pumpkin flavor will become more pronounced the longer it rests.
Top with a dollop of sweetened whipped cream and candied pumpkin seeds. (Tip: Use my Candied Cocoa Nibs recipe, swapping cocoa nibs for pumpkin seeds - half a batch is plenty!)
Sprinkle with crushed cinnamon-spiced pecans or a dash of pumpkin pie spice or ground cinnamon.
For a fun twist, layer the mousse with gluten-free graham cracker crumbs or crumbled shortbread cookies for pumpkin cheesecake–style parfaits.