This easy Pumpkin Mousse is my go-to when I want the warm, familiar flavors of pumpkin pie without the effort of baking. I stumbled onto this combination one autumn evening when friends were coming for a last-minute dinner and I only had a few pantry staples on hand. The mousse came together in under 15 minutes and the texture—light, velvety, and just creamy enough—was instantly addictive. It keeps the classic spices that make pumpkin pie comforting but presents them in a bright, airy form that feels a little more special on the table. What I love most about this version is how reliably it pleases a crowd: the spice blend is balanced, the sweetness is restrained by the tang of the cheesecake-flavored instant mix, and the whipped topping gives it a cloud-like finish that looks elegant in ramekins or stemmed glasses. I often serve it at fall gatherings, and guests remark that it tastes like a pumpkin pie reimagined—familiar yet novel. Making it is also forgiving; if your pumpkin puree is a bit wetter or your whipped topping is a little sweeter, small adjustments still yield a terrific result.

Ingredients

• Cheesecake instant pudding mix: Use two 3.4-ounce boxes (total 6.8 ounces). I reach for Jell-O Cheesecake Instant Pudding for its bright tang that mimics cream cheese without the extra steps; it helps the mousse set quickly and adds depth.
• Light brown sugar: 1/4 cup packed. Light brown sugar gives a gentle molasses note—use a good-quality sugar and pack it firmly for consistent sweetness.
• Pumpkin pie spice: 2 teaspoons. Choose a fresh blend or make your own (cinnamon, ginger, nutmeg, cloves, allspice) for the best aromatics; old spice mixes can taste flat.
• Half-and-half: 1 cup. Use store-bought half-and-half (or a mix of whole milk and heavy cream) for a balance of richness and lightness; organic brands like Organic Valley work well if you prefer.
• Pumpkin puree: 15 ounces (about one standard can). Use pure pumpkin puree (Libby's is widely available)—not pumpkin pie filling, which has added sugar and spices that will throw off the balance.
• Whipped topping or whipped cream: 8 ounces total, divided. You can use Cool Whip-style whipped topping (8 ounces) or freshly whipped heavy cream; reserve about 2 cups (or half the package) to fold into the mousse, keeping the remainder for piping or dolloping on top.
• Optional garnish: A light dusting of pumpkin pie spice or a few toasted pepitas for crunch.

Instructions

Combine the dry ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the two boxes (6.8 oz total) of cheesecake instant pudding mix, 1/4 cup packed light brown sugar, and 2 teaspoons pumpkin pie spice until evenly distributed. This step prevents pockets of undissolved mix and ensures consistent flavor throughout the mousse. Add the liquids: Pour in 1 cup half-and-half and 15 ounces pumpkin puree. Using a hand mixer or the paddle/whisk attachment on a stand mixer, beat on medium speed until smooth and glossy, about 45–60 seconds. Scrape the sides and bottom of the bowl with a flexible spatula to incorporate any dry specks. Fold in whipped topping: Gently fold in 2 cups (roughly half) of the 8 ounces whipped topping or whipped cream. Use a rubber spatula and a light hand—folding preserves air and keeps the mousse light. Avoid overmixing, which will deflate the volume and yield a denser texture. Portion and chill: Spoon or pipe the mixture into eight 4-ounce ramekins, small glasses, or a single serving bowl. Cover tightly with plastic wrap and refrigerate for at least 30 minutes to let the mousse set and the flavors marry. The cheesecake pudding thickens as it chills, creating that signature velvety body. Finish and garnish: When ready to serve, top each portion with the remaining whipped topping using a piping bag fitted with a star tip or simply add pretty dollops with a spoon. Dust lightly with pumpkin pie spice and add toasted pepitas if desired. Serve chilled for best texture.

Storage Tips

Store the mousse covered tightly in the refrigerator. If you’re making it ahead, stop before adding the final whipped topping—cover the mousse surface with plastic wrap so it doesn’t form a skin and refrigerate for up to 48 hours. When ready to serve, whip fresh cream or use thawed whipped topping and pipe or dollop onto each portion. Do not freeze assembled mousse; the whipped component can separate on thawing and become watery. If you must freeze, freeze only the pumpkin base (without folded-in whipped topping) in an airtight container and thaw slowly in the refrigerator, then re-whip and fold in fresh topping.

Ingredient Substitutions

For a dairy-free version, use a dairy-free whipped topping and replace half-and-half with a full-fat canned coconut milk (use the thick cream portion). Swap the cheesecake pudding for a dairy-free vanilla instant pudding mix—check labels as many mixes contain milk derivatives. To reduce sugar, swap light brown sugar for a coconut sugar or a monk-fruit blend, keeping in mind the flavor will shift slightly and the color will deepen with coconut sugar. If you prefer a less sweet finish, reduce the brown sugar by 1 to 2 tablespoons and taste before chilling.

Serving Suggestions

Serve in 4-ounce ramekins or stemmed glasses for an elegant touch; garnish with a small dollop of whipped cream, a light dusting of pumpkin pie spice, and a few toasted pepitas for texture. This mousse pairs beautifully with a warm spice cookie, gingersnap crumbs as a crunchy base, or alongside a small scoop of vanilla ice cream for contrast. For a buffet, display a tray of mousse alongside espresso shots for a refined dessert station.

Cultural Background

The flavors of this dish are rooted in classic American autumn desserts—particularly pumpkin pie, which traces its modern form to colonial-era America where pumpkins and other squashes were adapted into pies and custards. This mousse is a contemporary take that borrows the spice profile and pumpkin purity of traditional pies while using modern convenience items like instant pudding to streamline preparation. It reflects a trend toward lighter, individually portioned desserts that preserve nostalgic flavor without a heavy crust.

Seasonal Adaptations

In cooler months, boost warmth with an extra 1/4 teaspoon ginger or a pinch more nutmeg. For a holiday twist, swirl in a spoonful of bourbon or maple syrup for adult gatherings. In spring or summer, lighten it further by folding in lemon zest and reducing brown sugar by a tablespoon for brighter notes. Garnish changes—crystallized ginger in winter, fresh orange zest in fall—can shift the mousse to match seasonal produce and flavors.

Meal Prep Tips

Make the mousse base up to 48 hours in advance and keep chilled without the final whipped-topping. Portion into individual containers with lids for grab-and-go desserts during the week. If you’re bringing this to an event, transport the mousse in a cooler with ice packs and add final garnishes on-site. Use disposable pastry bags pre-filled with whipped topping to quickly decorate multiple servings without extra tools.

This pumpkin mousse balances ease, flavor, and presentation—perfect for weekday treats and special gatherings alike. I encourage you to make it your own with small tweaks; it’s forgiving and always invites compliments. Enjoy the light, spiced comfort and the smiles it brings to your table!