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Quick and Easy Pumpkin Mousse

Rated as 4.61 out of 5 Stars

"This is a fast easy treat around the holidays. Pour into chocolate shells purchased at any kitchen store for an elegant touch or with graham crackers for dipping. You can also heat ingredients in the microwave on high for 30 second intervals if you are short on time."
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Ingredients

2 h 45 m servings 176 cals
Original recipe yields 10 servings

Directions

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  1. Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
  2. Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

Nutrition Facts


Per Serving: 176 calories; 10.3 g fat; 20.6 g carbohydrates; 1.4 g protein; 37 mg cholesterol; 37 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This recipe was absolutely *sinful* and I truly do not say that about many recipes, especially deserts because I'm more of a savory lover. ******This recipe requires REGULAR sized Marshmellows ...

Most helpful critical review

I THINK THIS RECIPE IS GOOD,I HAD TO USE COOL WHIP SO IT MIGHT HAVE MADE THE DIFFERENCE W/ THE OUTCOME BECAUSE THE SPICE WAS A TINY BIT OVERPOWERING,WILL TRY AGAIN USING HEAVY CREAM

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This recipe was absolutely *sinful* and I truly do not say that about many recipes, especially deserts because I'm more of a savory lover. ******This recipe requires REGULAR sized Marshmellows ...

I made this for a housewarming party the other night and it was a HUGE success. I've never made mousse with marshmallows before and I was a bit skeptical at first, but it was super easy to make ...

Yummy and easy! I doubled the pumpkin pie spice and added graham cracker & cinnamon stick as decoration

I THINK THIS RECIPE IS GOOD,I HAD TO USE COOL WHIP SO IT MIGHT HAVE MADE THE DIFFERENCE W/ THE OUTCOME BECAUSE THE SPICE WAS A TINY BIT OVERPOWERING,WILL TRY AGAIN USING HEAVY CREAM

I had exactly a half cup of pumpkin left over from making muffins this morning--this recipe was PERFECT. Because I do not keep heavy cream on hand, I did use cold evaporated milk instead. I made...

This was great ~ like pumpkin pie whipped cream! For the milk I used 1/2 half n half and 1/2 skim because I did not have whole milk. To get the heavy cream to whip nicely I put the beaters and t...

This is fabulous!! I serve it with vanilla pudding (1:1 ratio) and top with crushed ginger snaps. AMAZING!!! A new family Thanksgiving tradition!

I tried this dish out for a gathering of friends last year, and it was such a big hit that the director of the nonprofit we're all involved in asked me to bring it to the charity auction to sell...

This isn't something I'd make often, but I did enjoy it and it was a change of pace. I was whisking the pumpkin mixture every 5 min or so while it was cooling, but it did develop some small lum...