Light and Fluffy Pumpkin Mousse

Light, airy, and full of pumpkin spice, this easy no-bake Pumpkin Mousse is the perfect way to celebrate fall.

Course Desserts & Sweets, Holidays, Sweets

Cuisine American

Keyword easy pumpkin mousse, no-bake pumpkin mousse, pumpkin mousse

Prep Time 15

Chill Time 1

Total Time 1 15

Servings

Calories 223kcal

In a large mixing bowl, beat the cream cheese, sugar, vanilla, and pumpkin pie spice with an electric mixer until smooth and creamy.
8 ounces cream cheese, 1/2 cup sugar, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice
Mix in the pumpkin puree until the color is even and everything is fully combined. Scrape down the bowl as needed.
1 1/2 cups pure 100% pumpkin puree
Gently fold the Cool Whip into the pumpkin mixture with a spatula, keeping the mixture light and fluffy.
4 cups Cool Whip
Spoon the mousse into jars or a large serving bowl.
Cover and refrigerate for at least an hour before serving.
Top the whipped topping and a sprinkle of cinnamon just before serving. You can add a few drops of vanilla to the whipped topping to give it more flavor.
Ground cinnamon

Soften the cream cheese fully. Cold cream cheese won’t blend smoothly and can leave tiny lumps.
Make sure to use canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices, which will throw off the flavor.
Fold gently. Stirring too hard will deflate the fluffy texture of the mousse.
Chill before serving. At least an hour in the fridge helps the mousse set and develop flavor.
An electric mixer is a must. Whether it’s a stand mixer or a hand mixer, you need the strength to whip the mixture light and airy.