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A close up of pumpkin mousse with a dollop of whipped cream and crumbled ginger snaps.

Pumpkin Mousse

Teri & Jenny
5 from 12 votes
Servings 6
Calories 509 kcal


  • 1 (15 ounce) can pumpkin puree
  • ½ (14 ounce) can condensed milk
  • 2 ½ cups heavy cream, divided
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove


  • ¼ cup ginger snaps, crumbled


  • Place the pumpkin puree, condensed milk, ½ cup of cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
  • Simmer for 5 minutes.
  • Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
  • Place in the refrigerator for 2 to 4 hours.
  • Once the pumpkin mixture has chilled, place the remaining cream into a stand mixer and whip until stiff peaks form, 3-5 minutes.
  • Gently fold the whipped cream (reserving ⅔ cup) into the pumpkin mixture until fully incorporated.
  • Fill six 8 ounce ramekins (trifle dishes) about ⅔ of the way with the mousse and place in the refrigerator for at least 3 to 4 hours.
  • Top each with a dollop of whipped cream and a sprinkle of crumbled ginger snaps.


  • *Makes 5 cups Mousse
  • *This is a soft, not stiff, mousse!


Calories: 509kcalCarbohydrates: 35gProtein: 6gFat: 40gSaturated Fat: 25gCholesterol: 147mgSodium: 108mgPotassium: 359mgFiber: 3gSugar: 25gVitamin A: 12576IUVitamin C: 4mgCalcium: 190mgIron: 1mg
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