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Easy Pumpkin Mousse

Author: Sue Gray

Easy Pumpkin Mousse Recipe

Make a creamy, fluffy, pumpkin-y dessert using our easy Pastry Cream Filling Mix. Don't skip the salted nuts; they make this a spectacular salty-sweet treat.

At a glance

8 servings


Choose your measure:


  • 1 1/2 cups Pastry Cream Filling mix*
  • 1 teaspoon ground cinnamon**
  • 1/2 teaspoon ground ginger**
  • 1/2 teaspoon ground allspice**
  • 1/4 teaspoon salt
  • 1 3/4 cups (1 can, 15 ounces) plain pumpkin (pumpkin purée)
  • 2 tablespoons boiled cider or molasses
  • 1/8 teaspoon pumpkin flavor, optional
  • 1 cup milk
  • 1 cup heavy or whipping cream
  • *Substitute one large (5.1-ounce) box instant vanilla pudding mix, if desired (NOT sugar-free). Reduce the milk to 3/4 cup, for a stiffer mousse.
  • **Substitute 2 teaspoons pumpkin pie spice, if desired.


  • 1/4 cup mini diced ginger or crystallized ginger, chopped small
  • 1/4 cup toasted salted pecans, chopped


  1. Whisk together the Pastry Cream Filling Mix, spices, and salt.
  2. Add the pumpkin, boiled cider or molasses, pumpkin flavor, and milk, and beat for a minute or two to blend. Scrape the bottom and sides of the bowl.
  3. Blend in the cream and beat until fluffy.
  4. Spoon the mousse into serving dishes; garnish with ginger and chopped salted nuts.
  5. Serve immediately; or refrigerate, and garnish with nuts just before serving.