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Chef Lovely's Pumpkin Pie Mousse

Courtesy Connie "Lovely" Jackson
Prep Time:
25 mins

Chef notes

This recipe is quick, easy and tastes just like a pumpkin pie. It requires no crust, no oven and no fancy tools. It can also be made a day in advance. Enjoy, my loves!

Technique tips: For whipped cream, which I highly recommend, place your bowl (metal works best) and a whisk in the freezer for about 20 minutes before you begin making the recipe.

Swap option: If you don't have pumpkin pie spice, use 1/4 teaspoon each of ground cinnamon, nutmeg, cloves and ginger.


  • 1 (15-ounce) can pumpkin purée
  • 1 cup powdered sugar, divided
  • teaspoon pumpkin pie spice
  • 2 teaspoons pure vanilla extract, divided
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 4 ginger snap cookies, crushed



In a large mixing bowl, whisk together the pumpkin purée, 1/2 cup powdered sugar, pumpkin pie spice, 1 teaspoon vanilla and salt. Set aside. 2. In another large bowl, whisk cream until medium soft peaks form, about 1 to 2 minutes. Add in remaining powdered sugar and vanilla. Continue to whisk until stiff peaks form, about another minute. 3. Reserve 1/2 cup of whipped cream and set it in the refrigerator.


Gently fold the remaining whipped cream into the pumpkin mixture in two additions.


To serve, pour about 1/2 cup of the mousse into four small drinking glasses or bowls. Evenly dollop the reserved whipped cream from the refrigerator amongst the four glasses.


Place cookies into a resealable bag and crush with a rolling pin. 


Garnish mousse with a spoonful of the crushed cookies. Serve immediately or refrigerate until ready to serve.