This homemade, creamy pumpkin mousse 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 pumpkin recipe because it’s scrumptious. Not only is it gluten free, but there is a dairy-free option too!

Jars of pumpkin mousse topped with candied pecans.

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!

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!

Recipe At A Glance:

  • Skill Level – Beginner.
  • # of Ingredients – 12, including the candied nuts.
  • Cook Time – 10 minutes.
  • Chill Time – 1 to 2 hours.

Allergen Information:

This pumpkin mousse recipe is gluten-free and soy-free.

Substitutions: Omit the candied nuts to make this recipe nut-free. Use coconut cream or dairy-free heavy cream to make this recipe dairy-free.

The top view of two bowls of pumpkin mousse.

Ingredient Notes:

  • Pumpkin Puree – Use pumpkin puree and not pumpkin pie filling.
  • Heavy Cream – Use regular or dairy-free heavy cream.
  • Eggs – Size large.
  • Vanilla Extract – Use pure vanilla extract
  • Brown Sugar – Either light or dark.
  • Ground Cinnamon, Ginger, and Nutmeg
  • Salt
  • Collagen Protein or Pectin
  • Powdered Sugar
  • Pecans and Maple Syrup
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Step-By-Step Directions:

the pumpkin mousse ingredients in a small pot.

Step 1: Add the pumpkin, sugar, egg yolks, gelatin, and spices to a medium-sized pot. Simmer on low heat while whisking the mixture until it comes to a very gentle boil. Turn off the heat and allow it to cool.

The pumpkin ingredients cooling on the stove.

Step 2: Here is a shot of the pumpkin mixture cooling. It should be thick and smell like fall flavors like cinnamon, nutmeg, and ginger!

The whipped cream in a mixing bowl.

Step 3: In a large bowl, add the heavy cream (or cold coconut milk) and powdered sugar and whip until it forms stiff peaks. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip the cream.

The pumpkin mixture in the whipped cream.

Step 4: Add the cooled pumpkin mixture to the whipped cream.

The mixing gently the pumpkin and whipped cream.

Step 5: Gently fold the cooled pumpkin mixture into the whipped cream.

A piping bag full of pumpkin mousse.

Step 6: Cool the pumpkin mixture for 2 hours to set and get cold.

Step 7: When this easy pumpkin mousse has cooled, I piped my mousse in a decorative swirl by putting it into 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.

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 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 will be hooked when you taste my homemade toffee recipe with this pumpkin custard recipe. Yum!
  • Caramel or Butterscotch Sauce – Add a drizzle or two of this homemade Bourbon Butterscotch Sauce.
The pecans ready to bake.

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.

Two glasses of pumpkin mousse ready to eat.

Tips and Recipe FAQ:

Should mousse be served hot or cold?

You can eat this gluten-free pumpkin mousse hot or cold, but it will taste WAY better. It will taste different each way you eat it, but it’s delicious.

When is the mousse ready to eat?

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.  

How long will this pumpkin mousse keep fresh?

This gluten free pumpkin mousse should last around 3-4 days in the refrigerator. 

Is canned pumpkin or fresh-roasted pumpkin best for mousse?

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 Gluten-Free Pumpkin Recipes:

Creamy Homemade Pumpkin Mousse

Sandi Gaertner
An easy, homemade pumpkin mousse recipe topped with a candied pecan topping.
Love this recipe?Give it a star rating!
4.67 from 3 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 20 minutes
Cook Time 15 minutes
Chill 2 hours
Total Time 2 hours 35 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 550 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 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 light or dark is fine
  • 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

Topping:

  • ½ cup chopped pecans
  • 1 tablespoon maple syrup for the pecans

Instructions
 

  • In a pot, add the pumpkin, egg yolks, sugar, and spices. Whisk in the collagen protein or pectin.
  • 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 attachemnt to whip the heavy cream 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.
  • 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

  1. I recommend using canned pumpkin puree. Don’t use canned pumpkin pie.
  2. Use heavy whipping cream. They also make dairy-free heavy whipping cream now. Coconut cream can also work. Do not use half and half.
  3. This mousse will keep fresh up to 3 days in the refrigerator.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 6gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 190mgSodium: 75mgPotassium: 316mgFiber: 3gSugar: 43gVitamin A: 10818IUVitamin C: 3mgCalcium: 127mgIron: 2mg
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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.

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(*Note this post was updated with new photos from a very old Aug 2015 post.)

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45 Comments

  1. 4 stars
    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!

  2. 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.

  3. 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!!

  4. Wondering how much whipped cream? Did I miss that? Do we whip it ourselves with the coconut milk? Thanks! Looks delicious!

    1. 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 🙂

  5. This looks seriously delicious!! I can’t wait to try it out! Thanks for the recipe!