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 pumpkin recipe because it’s scrumptious. Not only is it gluten free, but there is a dairy-free option too!
This post may contain affiliate links. Please read our Disclosure Policy.
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!
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.
Ingredient Notes:
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.
- 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
- Collagen Protein or Pectin
Step-By-Step Photos and Directions:
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.
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!
Step 3: Add the heavy cream (or cold coconut milk) 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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 4: Add the cooled pumpkin mixture to the whipped cream.
Step 5: Gently fold the cooled pumpkin mixture into the whipped cream.
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.
Toss the 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.
Frequently Asked Questions:
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.
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 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.
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!
Creamy Homemade Pumpkin Mousse
Ingredients
Method
- 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.
- 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.
- 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.
Nutrition
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. 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
(*Note, this post was updated with new photos from a very old Aug 2015 post.)
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 🙂