Gluten free pumpkin mousse has the traditional flavor and texture of mousse along with delicious spices of fall. It’s easy to fall head over heels in love with this pumpkin recipe because it’s scrumptious. Not only is it gluten free, but there is a dairy-free option too!
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.
Old-fashioned pumpkin flavor that 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!
Mr. Fearless Dining has been BEGGING me to make this easy pumpkin mousse recipe. The entire Fearless Dining house loves to nibble on all things pumpkin as soon as the first leaf hits the ground. Just kidding, they want it BEFORE the first leaf falls. I am just as guilty because pumpkin is such a comforting flavor.
This is the only tool I do not personally own. I have a KitchenAid Stand Mixer, but it is expensive and I barely use it. I use my stand mixer to make bread and frosting. I do not use it for batters because it overmixes the batter, leaving denser baked goods. This model has thousands of excellent reviews and you can get it for a fraction of the price of a KitchenAid.
How to make pumpkin mousse:
Step 1: Add the pumpkin, sugar, egg yolks, gelatin, and spices to a pan. Simmer while whisking until it comes to a very gentle boil. Allow it to cool.
Step 2: Here is a shot of the pumpkin mixture cooling.
Step 3: In a large bowl, add the heavy cream (or cold coconut milk) and powdered sugar and whip until it forms stiff peaks.
Step 4: Add the pumpkin mixture to the whipped cream.
Step 5: Gently fold the cooled pumpkin mixture into the whipped cream.
Step 6: Add to glasses and refrigerate for 90 minutes to set and get cold. I piped my mousse by putting it into a plastic frosting bag. I used a large, wide-opening tip and piped the mousse straight into the glass.
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 are looking for 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 complimenting each other so well. Try it out!
- Toffee – You are going to be hooked when you taste my homemade toffee recipe with this pumpkin custard recipe. Yum!
- Caramel Sauce – Add a drizzle or two of your go-to caramel sauce recipe.
To make candied pecans, toss the pecans with maple syrup. Bake at 300º F for 10 minutes. Allow to cool and add to the top of the pumpkin mousse.
Tips and Recipe FAQ:
You can eat this gluten-free pumpkin mousse hot or cold, but it will taste WAY better. It will taste a little different each way you eat it, but it’s delicious.
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.
This gluten free pumpkin mousse should last around 3-4 days in the refrigerator.
I like to use canned pumpkin puree because it is pureed so smoothly. There are no lumps of pumpkin, which is better for mousse.
More yummy gluten free pumpkin recipes:
- These Gluten Free Pumpkin Whoopie Pies are full of pumpkin flavors!
- Why not enjoy pumpkin for breakfast with this Slow Cooker Pumpkin Steel Cut Oats recipe?
- 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.
Creamy Homemade Pumpkin Mousse
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- 1 ½ cups organic pumpkin puree * see note
- 1 pint heavy cream or a cold can of full-fat coconut milk * see note
- 1 cup brown sugar
- 2 tablespoons powdered sugar
- 1 tablespoon collagen protein or pectin
- 3 large eggs separated
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
- 1 tablespoon maple syrup for the pecans
- In a bowl, add pumpkin, egg yolks, sugar, and spices. Whisk in the collagen protein.
- Simmer on low heat until mixture barely boils, whisking frequently.
- Allow to fully cool.
- In a large bowl, use an electric mixer to whip the heavy cream and 2 tablespoons powdered sugar into whipped cream.
- Add cooled pumpkin mixture to the whipped cream.
- Fold in the pumpkin gently.
- Spoon or pipe the mousse into bowls or glasses and allow to cool.
- Toss the pecans and maple syrup and bake at 300F degrees for 10-12 minutes.
- I recommend using canned pumpkin puree. Don’t use canned pumpkin pie.
- Use heavy whipping cream. Do not use half and half.
- This mousse will keep fresh up to 3 days in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
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.
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(*Note this post was updated with new photos from a very old Aug 2015 post.)