Pumpkin Mousse Recipe
Pumpkin Mousse Recipe photo by Taste of Home
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Pumpkin Mousse Recipe

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If you've had your fill of pumpkin pie, this cool and creamy mousse is just right for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons pumpkin pie spice
  • 1 cup cold 2% milk
  • 1-3/4 cups whipped topping
  • 24 gingersnaps, divided


  1. In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
  2. Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving. Yield: 8 servings.
Originally published as Pumpkin Mousse in Taste of Home Meals in Minutes Calendar Annual 1996, p1

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Johnna User ID: 8987498 258723
Reviewed Dec. 27, 2016

"Very good..put vanilla wafers on bottom & in middle."

LeslieH User ID: 191346 202347
Reviewed Oct. 20, 2013

"Took it to a potluck and put it in a bowl with the crushed cookies on top. A nice light dessert with great flavour."

evileyelver User ID: 7450322 19374
Reviewed Oct. 19, 2013

"I halved the recipe and used crumbled up cake instead of gingersnaps, my sister said it tasted like pumpkin pie but my brother said it tasted like black licorice, that could have just been the Halloween sprinkles I used.

So it was fine I guess."

mom3momjo User ID: 4217052 20565
Reviewed Oct. 14, 2013

"Can I use butterscotch cook and serve pudding instead of vanilla instant pudding and if so should I cook the pudding with the milk or not first?"

KristineChayes User ID: 1441542 20561
Reviewed Oct. 10, 2013

"I've made other pumpkin mousse recipes over the years; this one was very smooth and tasty, and it couldn't have been simpler to make! I substituted brown sugar for the regular sugar and I used Pumpkin pie Filling I had on hand; as such, I didn't need the pumpkin pie spice or the milk.

I had homemade pound cake cubes in the freezer, which I used instead of the Ginger Snaps. Everyone loved it! Next time, I'll try it with the Ginger Snaps, which I'm sure will be excellent! A definite keeper! - Kristine Chayes, Smithtown, New York"

Carrolltown Girl User ID: 4931337 48431
Reviewed Jan. 6, 2013

"I entered this recipe when our local newspaper requested our favorite fall recipes. The paper come to my house and photographed me for a story they did. Also included the recipe. Several people have made it since and they love it. I am making it again this week. easy to make it a lower calorie dessert too."

murrell006 User ID: 2357453 21624
Reviewed Nov. 28, 2012

"A family favorite.. great with vanilla wafers and use as a dip"

Queenmumv66 User ID: 5989942 19366
Reviewed Dec. 16, 2011

"Excellent! I served it in a hollowed out pumpkin.It was a big hit at Thanksgiving."

aspross User ID: 4262330 202346
Reviewed Oct. 1, 2011


yajohnson User ID: 1129002 19364
Reviewed Sep. 29, 2011

"Tasted it before adding the whipped topping and it was wonderful--used the whipped topping as a topping for those desiring it. Made with Almond milk and sugar-free butterscotch pudding because I didn't have vanilla--great additional flavor."

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