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Creamy No Cook Pumpkin Mousse

Creamy No Cook Pumpkin Mousse

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I love anything pumpkin.  The past two months I have been going a bit crazy with using it in everything from breakfast oatmeal to stirring it into a big bowl of mac and cheese.  This recipe for Creamy No Cook Pumpkin Mousse came about one evening when I needed something to feed my sweet tooth.  With not many options I turned to a recipe that I make in the summer my no-bake strawberry cheesecakes.  I always have a stash of pumpkin in the cupboard and decided to take that recipe and making it taste like autumn.  

Creamy No Cook Pumpkin Mousse

I was telling a friend about my creation and she tried to talk me into making it a keto recipe but, to be honest with you when I want a little sweet in my life the last thing I want to use is an unnatural sweetener.  Yes, I know Stevia is derived from a plant but it also tastes like sucking on a dirty penny.

When I started changing our diet, even more, I started researching natural sweeteners that actually tasted good and are less processed.  A recent favorite has become sucanat.  Have you heard of it or used it?  Sucanat is the least refined cane sugar outside of nibbling on a cane stalk.  It is crushed, the juices are extracted, and then it is heated creating a rich dark syrup.  It tastes similar to molasses but not as strong.  It definitely adds some oomph to this creamy pumpkin mousse.  Feel free to use regular sugar too.

I have made this a few times and have used only cream cheese as well as mascarpone cheese as below.  Personally, I like the tanginess that the mascarpone adds to the recipe.  When made with only cream cheese the recipe will taste more like cheesecake and will be a bit thicker.  Make both ways and then you decide which you enjoy more.




Yield: 4 servings

Creamy No Cook Pumpkin Mousse

Creamy No Cook Pumpkin Mousse

Quick and easy no cook Pumpkin Mousse is made with canned pumpkin puree as well as mascarpone, cream cheese and a little sweetener. Takes less than 5 minutes to make!

Prep Time 5 minutes
Total Time 5 minutes


  • 1/2 cup mascarpone cheese, room temperature (or you can omit and double up the cream cheese)
  • 1/2 cup cream cheese, room temperature
  • 1/4 cup heavy cream
  • 1/2 cup pumpkin puree (not seasoned or sweetened), let sit in a fine strainer for at least ten minutes to release moisture
  • 1/4 cup sucant, or coconut palm sugar or regular sugar (if you want to be keto use what sweetener you would)
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract


    Place the mascarpone cheese, cream cheese, and heavy cream into a large mixing bowl.  Beat until smooth.
    Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extra.  Mix until light and very fluffy;  about 3 minutes.
    Serve individually or in a pretty serving bowl.
    You can garnish with a sprinkle of pumpkin pie spice or sugared pumpkin seeds or praline which is what I used here.  Whipped cream is also an option.

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