Pumpkin Mousse


All the pumpkin flavor of the pie, none of the oven time. This comes together in about ten minutes and tastes like the best part of pumpkin pie turned into a cloud. Make it the day before and it's one less thing on Thanksgiving Day.

Ingredients

1 package (3.4 oz) instant vanilla pudding mix
1 tsp pumpkin pie spice
1/2 tsp cinnamon, plus more for the tops
1/2 tsp kosher salt
1 can (15 oz) pumpkin purée
2 tbsp maple syrup
1/2 tsp vanilla extract
1 cup whole milk
1 1/2 cups heavy cream

Instructions

1. In a big bowl, whisk the dry pudding mix with the pumpkin pie spice, cinnamon, and salt until they're evenly blended.
2. Add the pumpkin purée, maple syrup, vanilla, and milk. Beat it all together until it's smooth and thick.
3. In a second bowl, whip the heavy cream until it holds stiff peaks — about 3 to 4 minutes with a mixer.
4. Fold about two-thirds of the whipped cream into the pumpkin mixture, gently, until no streaks remain.
5. Spoon or pipe the mousse into small serving dishes.
6. Top each one with the rest of the whipped cream and a light dusting of cinnamon.

One deliberate skip: a lot of versions of this dessert finish with crushed graham crackers on top for crunch. We're leaving those off so this stays gluten-free from start to finish. (If nobody at your table needs gluten-free, that crumble is lovely — and gluten-free graham crackers work too.)

Gluten-free as written — just check your labels like always.

Shopping list (copy & paste)

1 package (3.4 oz) instant vanilla pudding mix
1 tsp pumpkin pie spice
1/2 tsp cinnamon, plus more for the tops
1/2 tsp kosher salt
1 can (15 oz) pumpkin purée
2 tbsp maple syrup
1/2 tsp vanilla extract
1 cup whole milk
1 1/2 cups heavy cream

 

Helpful item

The cute little ramekins the mousse is served in — a set of six, so everybody gets their own:

As an Amazon Associate, I earn from qualifying purchases.

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