This easy pumpkin mousse has become my fall secret for gatherings big and small. I first pulled this together on a busy Thanksgiving when I wanted the comforting flavors of pumpkin pie but without the time and fuss of rolling dough and blind-baking. The result was a light, airy dessert that kept all the warm, familiar spices—cinnamon, nutmeg, clove—while feeling elegant on the plate. My family loved that it looked special but came together in minutes, and friends always ask for the recipe.

What makes this dessert so irresistible is the balance of richness and airiness. The cheesecake instant pudding brings a silky creaminess that hugs the pumpkin puree, while the whipped topping lifts the texture into a smooth, mousse-like finish. The spices are gentle but present, so every spoonful tastes like a mini slice of pumpkin pie without the heaviness. I now rely on this for last-minute hosts, potlucks, and even weekday treats because it holds its character in the fridge and travels well in individual ramekins.

Ingredients

• Cheesecake instant pudding mix: Use two 3.4-ounce boxes (6.8 ounces total). The cheesecake flavor adds a subtle tang and silkiness that elevates the pumpkin without overpowering it. Brand tip: Jell-O cheesecake instant pudding is common and works well.
• Light brown sugar: 1/4 cup packed. Adds molasses notes that deepen the pumpkin flavor; pack it lightly into the measuring cup for best consistency.
• Pumpkin pie spice: 2 teaspoons. A ready blend is convenient—get a fresh jar if possible or whisk together your own using cinnamon, nutmeg, ginger, and clove for a brighter aroma.
• Half and half: 1 cup. Provides a rich, smooth base for the instant mix. You can substitute heavy cream for a richer result or whole milk for a lighter finish.
• Pumpkin puree: One 15-ounce can (not pumpkin pie filling). I reach for Libby’s or a high-quality organic brand with a thick, smooth texture.
• Whipped topping or whipped cream: 8 ounces total, divided. Use chilled store-bought whipped topping or freshly whipped heavy cream for a superior flavor. Reserve about 2 cups to fold in and save the remaining for garnish.

Instructions

Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer, add the two 3.4-ounce boxes of cheesecake instant pudding mix, 1/4 cup packed light brown sugar, and 2 teaspoons pumpkin pie spice. Whisk vigorously until the sugar and spices are evenly distributed and there are no visible lumps. This ensures even spice distribution and prevents pockets of undissolved sugar or spice. Add liquids and pumpkin: Pour in 1 cup half and half and add the full 15-ounce can of pumpkin puree. Using a hand mixer or the paddle/whisk attachment on a stand mixer, beat on medium speed until smooth, approximately 45 to 60 seconds. Scrape the sides and bottom of the bowl with a rubber spatula to incorporate any clinging puree; you want a homogenous mixture without streaks. Fold in whipped topping: Gently fold in 2 cups of the whipped topping (about 6 ounces) using a large spatula. Use a light folding motion—cut down through the center, bring the mixture up over the top, rotate the bowl, and repeat until combined. Overmixing will deflate the topping and reduce the airy texture. Portion and chill: Transfer the mousse into eight 4-ounce ramekins, small glasses, or one large serving bowl. Smooth the tops with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 30 minutes so the mousse firms and the flavors meld—this chilling also helps the texture set to a true mousse. Top and serve: When ready to serve, use a piping bag fitted with a star tip to pipe the remaining whipped topping decoratively onto each portion, or spoon dollops of whipped cream on top. Finish with a light dusting of pumpkin pie spice for aroma and contrast, then serve immediately.

Storage Tips

Store the mousse covered tightly in the refrigerator for up to two days; do not add the whipped topping until just before serving to maintain a fresh, billowy finish. Use airtight containers or cover individual ramekins with plastic wrap pressed to the surface to avoid skin forming. When reheating is not required, serve chilled straight from the fridge. If transporting, nest ramekins in a shallow cooler with ice packs to keep them steady and cold. Indicators of spoilage include sour aroma or separation—discard if either appears.

Ingredient Substitutions

If you need dairy-free options, use a non-dairy whipped topping made from coconut or aquafaba and replace half and half with canned full-fat coconut milk (stirred until smooth). For a lighter version, replace half and half with whole milk, though the texture will be slightly less rich. If cheesecake pudding is unavailable, use vanilla instant pudding with 2 tablespoons of cream cheese softened and beaten in for tang. Adjust spices: reduce pumpkin pie spice to 1 teaspoon for milder flavor or boost to 3 teaspoons for a spicier profile.

Serving Suggestions

Serve in 4-ounce ramekins for elegant individual portions or in a large trifle bowl for casual family-style dessert. Garnish with a sugared pecan, a cinnamon stick, or toasted pepitas for crunch contrast. Pair with coffee, spiced tea, or a dessert wine like Moscato d’Asti. For a plated dessert, add a small drizzle of caramel sauce and a few toasted pecans around the base for a restaurant-style presentation.

Seasonal Adaptations

In fall and winter, boost warmth with a dash of ground cardamom or allspice. For a lighter spring version, fold in a tablespoon of orange zest and a splash of orange liqueur to brighten the flavor. For holiday entertaining, layer the mousse with gingersnap cookie crumbs and chill to create a layered parfait. During summer, keep it cool and skip heavier garnishes—add fresh berries for color and a contrasting freshness.

Meal Prep Tips

Make the base mixture up to 48 hours in advance and refrigerate it covered without the garnish. Portion into serving dishes the morning of your event, then add the whipped topping right before guests arrive. Use stackable, airtight containers to save fridge space. If you need to double the recipe, mix in a larger bowl and whisk at medium speed to keep the texture consistent. Keep extra whipped topping chilled until just before assembly to hold piping shapes.

End on a warm note: this pumpkin mousse gives you all the cozy flavors of tradition with a modern lift—light, quick, and endlessly adaptable. Encourage readers to make it their own with small swaps and garnishes, then enjoy the delighted reactions when dessert makes the rounds.