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Pumpkin Spice Mousse

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Pumpkin Spice Mousse makes a wonderful fall holiday dessert idea. While it looks elegant, this dessert is actually quite easy to make.  The mousse itself just takes 5 ingredients, and with the help of a refrigerated pie crust, you can add an elegant leaf element to the dessert.

Refrigerated pie crusts are also great for making these apple tarts and empanadas too.

Pumpkin Spice Mousse

Hello Friends! With all the fall flavors swirling around, today I am sharing a simple pumpkin dessert idea with you.

This delightful pumpkin mousse is one of those classic desserts that looks like you spent hours, but in reality, it takes just a little bit of time.

In fact, this whipped pumpkin mousse recipe, just takes about _ minutes preparation time and needs about c hours to chill.



Making pie crust


You can use any small cookie cutter you like. Fall leaves always look festive, and you can find this small leaf cookie cutter set here.


how to use cookie cutters on pie crust

These little leaves are not only great for this dessert, but they look cute on anything whipped.

pie crust cut outs

Top with a little cinnamon and your dessert is ready!


Pumpkin mousse dessert


Pumpkin Mousse

It is so fun to add these pie crust cut-outs to dessert. These are also great on pies and cakes too!

Pumpkin Mousse Recipe

How to Make Pumpkin Spice Mousse

Pumpkin Spice Mousse
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5 from 1 vote

Pumpkin Spice Mousse

This easy Pumpkin Mousse is a great last-minute dessert to make this holiday season. You only need few ingredients to make this super tasty dessert.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 616kcal


  • 1 cup pumpkin puree
  • 1 ½ cups heavy whipping cream
  • cup Sugar
  • 2 teaspoon Pumpkin pie spice
  • 1 teaspoon Vanilla extract
  • 1 Refrigerated pie crust
  • Leaf-shaped small cookie cutters can use other small cutters too
  • Cinnamon for sprinkling optional


  • 1. Preheat the oven to 350 degrees.
  • 2. Roll out the refrigerated pie crust, and proceed to cut out leaf shapes using the small cookie cutters.
  • 3. Place the pie crust leaves on a parchment-lined baking sheet, and bake for 10 minutes or until golden brown.
  • 4. While the pie crust leaves are baking, place 1 cup of pumpkin puree, ½ cup of the heavy whipping cream, the pumpkin pie spice and the sugar in a saucepan, and heat for 4 minutes over medium-high heat.
  • 5. Remove the mixture from the heat, and let it cool completely.
    6. Place the remaining cup of heavy whipping cream, and the vanilla extract into a mixing bowl and beat on high until it forms stiff peaks.
    7. Once the pumpkin mixture has cooled, fold it into the whipped cream mixture, and stir to combine completely.
    8. Fill four containers with an equal amount of the pumpkin spice mousse, and top with pie crust leaves to serve.
  • 9. Top with cinnamon, if desired.


Serving: 1g | Calories: 616kcal | Carbohydrates: 50g | Protein: 6g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 223mg | Fiber: 4g | Sugar: 25g

More Pumpkin Desserts

Pumpkin Cookies – delicious soft cookies with peacns.

Pumpkin Scones –  perfect for a fall tea or as a snack with coffee

Pumpkin Chocolate Chip Cookies – our readers love this cookie recipe!

Pumpkin Spice Sheet Cake – one of my favorite fall recipes and filled with flavors of fall.

Pumpkin Spice Cupcakes – A perfect fall dessert!


We hope you loved this fun and simple fall recipe idea.

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Recipe Rating

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Thursday 7th of November 2019

This dessert is a real art ... Firstly, I can’t get past pumpkin desserts, this is my weak point. And I’m lucky, because few of my friends love pumpkin, I always get more :))) I especially like the decoration and that this dessert does not require a lot of ingredients. It looks super appetizing and brings a Christmas mood! I will definitely keep this recipe and prepare this dessert in the nearest future. Thank you for sharing such goodies!


Wednesday 13th of November 2019

Thank you so much for visiting Ann!

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