Easy Pumpkin Mousse
Published 10/9/2022
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This easy pumpkin mousse comes complete with a decadent chocolate pretzel crack topping. Enjoy immediately or prep for an easy dessert later!
Decadent Pumpkin Mousse
You guys are going to absolutely LOVE this easy pumpkin mousse! We’re combining sweetened pumpkin puree with a homemade whipped cream and then topping it with this amazinggggly decadent chocolate topping that has little crunchy morsels of salty pretzels in every bite. YUM.
Why you’ll love it!
Looks fancy schmancy
Easy to make
A perfect fall dessert!
Pumpkin Mousse Ingredients
This pumpkin mousse is comprised of 3 elements: the pumpkin mixture (1) that gets folded into homemade whipped cream (2) and then is all topped with a decadent chocolate topping (3):
Pumpkin Mixture
- Pumpkin puree
- Maple syrup
- Pumpkin pie spice
Whipped Cream
- Heavy whipping cream
- Maple syrup
- Pinch of salt
Chocolate Topping
- Dark chocolate chips
- Coconut oil
- Crushed pretzels
- Coarse sea salt
How to Make Easy Pumpkin Mousse
Prepare pumpkin mixture
Add the pumpkin puree, maple syrup and pumpkin pie spice to a large mixing bowl and beat the ingredients together with an electric mixer on low/medium speed until smooth.
Prepare homemade whipped cream
Add the heavy whipping cream, maple syrup and a pinch of salt to a separate large mixing bowl and whip the ingredients together over medium speed until the mixture turns into whipped cream with stiff peaks.
Fold together
Add the whipped cream to the pumpkin mixture and gently fold the whipped cream and pumpkin mixture together, being careful that you don’t take the air out of the whipped cream. The mixture should be light, fluffy and a light orange color 😀
Assemble mousse into jars
Set out six 4-oz. containers or glass mason jars, and scoop 2.5 tablespoons of the whipped pumpkin mixture to each jar. Gently shake each jar so that the whip has a flat top.
Prepare chocolate topping
Make the chocolate topping by adding the chocolate chips and coconut oil to a microwave safe bowl. Microwave the chocolate for 30 seconds on high and then stir.
Repeat this process until the chocolate is melted and silky. Add the pretzel bits to the melted chocolate and stir.
Top mousse with chocolate
Add 1-1.5 tablespoons of the melted chocolate to the top of each jar and gently shake the jar so that the melted chocolate covers the pumpkin whip. Sprinkle each chocolate topping with sea salt.
Chill pumpkin mousse
Place the jars in the fridge for 10-15 minutes or until the chocolate tops are hardened.
Enjoy!
Remove the jars from the fridge and serve immediately. Gently tap the top of the jars with a spoon to break the chocolate and scoop out the dessert and enjoy!
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Top Tips for Pumpkin Mousse
Don’t skip the coconut oil: The coconut oil in the chocolate topping is used to thin out the chocolate and to encourage the chocolate to harden and soften quickly. If you don’t use coconut oil the chocolate may harden too much.
Thin out chocolate as needed: If your melted chocolate isn’t runny add 1-2 more teaspoons of coconut oil to the mixture.
Choose any jars: You can use any size jars that you would like for this pumpkin mousse, but be aware that it may leave you with a different number of desserts!
FAQs
Our pumpkin mousse is a combination of pumpkin puree, homemade whipped cream and fall spices. We’re topping ours with a decadent chocolate topping!
Most mousse recipes have four basic components: egg yolks, egg whites, whipped cream and a flavoring base.
You can add small amounts of cornstarch to thicken mousse. For this recipe, we recommend adding more pumpkin puree to thicken it.
Storage
Store this pumpkin mousse in the covered jars you prepared them in the refrigerator for up to 3 days.
Easy Pumpkin Mousse
Ingredients
Pumpkin Mixture
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pumpkin pie spice
Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons maple syrup
- Pinch of salt
Chocolate Topping
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- ⅓ cup crushed pretzels
- ½ teaspoon coarse sea salt
Instructions
- Add the pumpkin puree, maple syrup, and pumpkin pie spice to a large mixing bowl and beat the ingredients together with an electric mixer on low/medium speed until smooth and combined. Set aside.
- Next, add the heavy whipping cream, maple syrup and a pinch of salt to a separate large mixing bowl and whip the ingredients together over medium speed until the mixture turns into whipped cream with stiff peaks.
- Add the whipped cream to the pumpkin mixture and gently fold the whipped cream and pumpkin mixture together, being careful that you don’t take the air out of the whipped cream. The mixture should be light, fluffy, and a light orange color.
- Set out 6 clean 4-oz. containers or glass mason jars and scoop 2.5 tablespoons of the whipped pumpkin mixture to each jar. Gently shake each jar so that the whip has a (generally) flat top.
- Make the chocolate topping by adding the chocolate chips and coconut oil to a microwave safe bowl. Microwave the chocolate for 30 seconds on high and then stir. Repeat this process until the chocolate is melted and silky.
- Add the pretzel bits to the melted chocolate and stir.
- Add 1-1.5 tablespoons of the melted chocolate to the top of each jar and gently shake the jar so that the melted chocolate covers the pumpkin whip. Sprinkle each chocolate topping with sea salt.
- Place the jars in the fridge for 10-15 minutes or until the chocolate tops are hardened.
- Remove the jars from the fridge and serve immediately. Gently tap the top of the jars with a spoon to break the chocolate and scoop out the dessert and enjoy.
Tips & Notes
- The coconut oil is used to thin out the chocolate and to encourage the chocolate to harden and soften quickly. If you don’t use coconut oil the chocolate may harden too much.
- If your melted chocolate isn’t runny add 1-2 more teaspoons of coconut oil to the mixture.
- You can use any size jars that you would like but that may leave you with a different number of desserts!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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