This homemade, creamy pumpkin mousse recipe has the traditional flavor and texture of mousse with all the delicious fall spices you love. It’s easy to fall head over heels with this make-ahead pumpkin dessert because it’s light yet creamy, with the perfect balance of pumpkin and spice. Not only is it gluten-free, but there is a dairy-free option too!
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❤️ Sandi’s Recipe Summary
Fall has always been my favorite time of year. The weather cools down a little bit, the kids get settled into their school routine, Halloween costumes are chosen…and pumpkin recipes are all over the internet. This creamy homemade pumpkin mousse is one of my favorites. It is full of fall flavors!
This creamy pumpkin mousse recipe is velvety, rich, and creamy. It has the perfect amount of pumpkin spices and is a wonderful way to end dinner. This dairy-free pumpkin mousse (if you use the full-fat coconut milk option) is an unforgettable dessert that leaves you begging for more.
If you love pumpkin as much as I do, check out my delicious gluten-free pumpkin recipes! If you make mousse for dessert often, try my Vanilla Mousse or my sweet Kabocha Squash Dessert Mousse recipes.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Pumpkin Puree – Use pumpkin puree and not pumpkin pie filling. Pumpkin gives a silky texture and earthy flavors.
- Heavy Cream – Use regular or dairy-free heavy cream. Heavy cream provides volume and an airy texture when whipped
- Eggs – Size large.
- Vanilla Extract – Use pure vanilla extract
- Brown Sugar – Either light or dark brown sugar. Both deepen flavor with molasses notes.
- Collagen Protein or Pectin – This helps to thicken the mousse.
Substitutions:
- To make this easy pumpkin mousse recipe nut-free, omit the candied nuts.
- Use coconut cream or dairy-free heavy cream to make this recipe dairy-free. (I tested So Delicious Dairy-Free Heavy Cream in this recipe.)
Testing Notes From My Kitchen
I am a self-proclaimed pumpkin fanatic. I have almost 40 delicious gluten-free pumpkin recipes on my blog. This mousse is easy to make, and I tested this recipe using collagen protein and traditional gelatin to thicken the mousse. Both worked very well to firm up this mousse, making it perfectly spoonable.
I tested canned and fresh roasted pumpkin. Canned has a better texture, but roasted has a richer flavor. If you use freshly roasted pumpkin, add a tablespoon or two of water when you puree it to make it closer to the same consistency as canned pumpkin. I found that a high-speed blender is the best for getting the consistency right.
How to Make Gluten-Free Pumpkin Mousse (Step-By-Step)
Step 1: Add the pumpkin, sugar, egg yolks, gelatin, and spices to a medium-sized pot. Do a gentle simmer to avoid scrambling eggs. Whisk frequently. Turn off the heat and allow the pumpkin mixture to cool.
Step 2: Here is a shot of the pumpkin mixture cooling, so you can compare the consistency to your pumpkin mixture. It should be thick and smell like fall flavors like cinnamon, nutmeg, and ginger!
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Step 3: Add the heavy cream (or very cold coconut cream) and powdered sugar to a large bowl and whip until stiff peaks form. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip the cream. Whip cream until stiff peaks form. Note, if using coconut cream, it must be very cold, or it won’t whip properly
Step 4: Add the cooled pumpkin mixture to the whipped cream. Gently fold the cooled pumpkin mixture into the whipped cream. Be very careful and go slowly. Overmixing will deflate the mousse.
Step 5: Cool the pumpkin mixture for 2 hours to set and let it get cold to set. Chill uncovered for the first 30 minutes, then cover to prevent condensation on top.
Step 6: Once the pumpkin mousse has cooled, I piped it into a decorative swirl using a plastic frosting bag. I used a large, wide-opening star tip and piped the mousse straight into the glass. If you prefer an easier way to serve this mousse, you can spoon it into a glass or bowl.
While the pumpkin mousse is chilling, toss pecans with maple syrup to make them candied. Bake at 300º F for 10 minutes. Allow to cool and add to the top of the pumpkin mousse.
Pumpkin Mousse Topping Ideas:
Feel free to make and enjoy this pumpkin custard as I wrote the recipe. But if you want to add some extra ingredients, that is fine! Make it your own, and savor every bite. Try some of these ideas.
- Candied Nuts – Top with your favorite nuts. If you want more inspiration, try my Honey Roasted Cashews because they are amazing. The flavor goes perfectly with the pumpkin spice.
- White Chocolate – Pumpkin and chocolate have a way of complementing each other so well. Try it out!
- My Homemade Toffee Recipe crumbled on top of this mousse is yummy!
- Caramel or Butterscotch Sauce – Add a drizzle or two of this homemade Bourbon Butterscotch Sauce.
Make Ahead and Storage Tips:
- To make ahead, prepare the mouse and place it in an airtight container in the refrigerator. Pipe it into glasses before serving.
- This gluten-free pumpkin mousse should last around 3 to 4 days in the refrigerator.
- I do not recommend freezing mousse as it loses its airiness.
Frequently Asked Questions:
First, try to jiggle the mousse to test to see if it is soft but firm. If it jiggles a bunch, it should chill a little longer.
I like to use canned pumpkin puree because it is pureed so smoothly. There are no lumps of pumpkin, which is better for mousse.
Yes, pumpkin mousse can be made ahead. Making ahead 24 hours is best.
More Gluten-Free Pumpkin Recipes:
- These Gluten-Free Pumpkin Whoopie Pies are full of pumpkin flavors!
- This is the only cheesecake you will ever want to eat: Gluten-Free Pumpkin Cheesecake.
- A classic Gluten-Free Pumpkin 7 Layer Bars recipe made perfect for fall.
- These Gluten-Free Iced Pumpkin Cookies are perfect for a bake sale.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Light and Fluffy Pumpkin Mousse Dessert
Equipment
Ingredients
- 1 ½ cups pumpkin puree * see note
- 1 pint heavy cream or a cold can of full-fat coconut milk * see note
- 1 cup brown sugar light or dark is fine
- 2 tablespoons powdered sugar
- 1 tablespoon collagen protein or pectin o
- 3 large eggs separated
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Topping:
- ½ cup chopped pecans
- 1 tablespoon maple syrup for the pecans
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Instructions
- In a large pot, add 1 1/2 cups pumpkin puree, 3 large eggs , 1 cup brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract, and 1/2 teaspoon ground ginger. Whisk in the 1 tablespoon collagen protein or pectin. Keep the temperature low so the eggs don't cook when you add them to the mixture.
- Simmer on low heat until mixture barely boils, whisking frequently.
- Allow the pumpkin mixture to fully cool.
- In a large bowl, use an electric hand mixer or stand mixer with a whisk attachment to whip 1 pint heavy cream or a cold can of full-fat coconut milk and 2 tablespoons powdered sugar into whipped cream. It should have stiff peaks when you are finished whipping it.
- Add cooled pumpkin mixture to the whipped cream.
- Fold in the pumpkin gently. Cool for 2 hours.
Candied Pecan Topping
- Spoon or pipe the mousse into bowls or glasses when cooled.
- Toss the pecans and maple syrup and bake at 300º F for 10-12 minutes.
Notes
- I recommend using canned pumpkin puree. Don’t use canned pumpkin pie.
- Use heavy whipping cream. They also make dairy-free heavy whipping cream now. Very cold coconut cream can also work. Do not use half and half.
- This mousse will keep fresh up to 3 days in the refrigerator. Store it in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*Note, this post was updated with new photos from a very old Aug 2015 post.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
This sounds amazing! A nice alternative to a pie when you’ve got an oven occupied with turkey, etc. You could also add a layer of GF ginger snap cookie crumbs on the bottom and/or top.
I’m curious if there is a significant caloric difference between whipping cream and coconut cream in this recipe.
Thank you!!
Hi Carolyn, I am not sure on the caloric difference because the caloric calculator doesn’t give the option to include multiple options for an ingredient. You could enter it into my Fitness Pal with the Coconut Cream and see what it says.
Looks amazing! Could individual portions be frozen? I could see making a big batch and then keeping the extras for treats in the freezer. I would be using gelatin. Thanks!
Hi Judy, I haven’t frozen this mousse so I am not sure how it would hold up. If you try it with a small test batch, please let me know how they turn out.
There is no bacon in the recipe??
Hi Laura, this recipe used to have a bacon praline topping many years ago, but I took it out because I wanted to improve that part of the recipe. The mousse is amazing without.
Is the collagen protein necessary for this recipe? I do not have it on hand, I doubt I’ll use it for anything else and it is VERY expensive. Thank you.
Hi Barbara, you could use gelatin instead. I think that is pretty inexpensive at the grocery store. Use 2 teaspoons.
I made this today and it is wonderful! I used the cream instead of the coconut milk and I thought it would be really rich but it is just right. The seasoning is good and the maple pecans are great! My husband wants to snack on them and I keep telling him “No”! I have made quite a few of your recipes and just love them. I am gluten sensitive not celiac, but
I do need to eat gluten free. I am going to make this for Thanksgiving instead of pumpkin pie. A lot easier!!
I am so glad you liked this. I love that you used the cream. My hubby likes to sneak into the kitchen and steal the candied nuts too…it must be a guy thing :-).
Whjat size can of pumpkin? I have 14oz and 28oz.
Hi Bethany. I used a 14 ounce can. Enjoy 🙂
Wondering how much whipped cream? Did I miss that? Do we whip it ourselves with the coconut milk? Thanks! Looks delicious!
Hi Liz, I used one full can of coconut milk as the whipped cream. Chill it in the refrigerator and it will whip up as thick as regular cream. This is a dairy free dessert so no cream needed 🙂
I never tried this combo..sounds new & interesting recipe to me..Is there is any other substitute of bacon that we can use in veg!!
I would say just skip the bacon and go with the caramel and pecans 🙂