Spiced Pumpkin Mousse

Name: Spiced Pumpkin Mousse
Prep time: 7 min
Total time: 7 min
Yield: 8 servings
Ingredients: 2 cups pumpkin puree; 1 package (3.4 oz) instant vanilla pudding mix; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1 cup plain Greek yogurt (substitute for Cool Whip); extra ground cinnamon for topping

By Emma

Certified Culinary Professional

Published on 31 January 2026 • Recipe tested & approved

A quick no-bake mousse blending pumpkin puree with instant vanilla pudding mix, warming fall spices, and a fluffy whipped topping substitute. Chill to let flavors marry and textures firm. Ideal for busy autumn evenings when oven time is a no-go. Uses a dollop of Greek yogurt instead of Cool Whip for tang and richness. Cinnamon on top, like a dusting of burnt sugar on top of crème brûlée, adds that final punch. Easy to tweak spice levels, swap vanilla pudding for chocolate, or tweak sweetness on the fly. Textures contrast creamy-smooth with airy lightness. Small effort, big comfort.

Prep: 7 min

Cook: 0 min

Total: 7 min

Servings: 8 servings

#no bake #fall dessert #pumpkin #mousse #easy dessert

Pumpkin needs no introduction if you’ve ever breathed in a fall kitchen. But pumpkin puree alone? Meh. It’s the spice dance—and the right fluff—that makes it sing. Pudding mix is my shortcut to pudding magic without the slurry, boil, and wait ordeal. I prefer stirring in Greek yogurt instead of straight whipped topping. Adds punch, less sugar and weird stabilizers. Texture matters here. Not too dense, not like a soup. The chill time’s critical—skipping it means a sloppy throwdown, not a mousse. I’ve tweaked this over several seasons, pulling out mistakes and hit-mixes. Each time I listen to what’s under the dusting of cinnamon, the shine of the mousse surface, the snap of cold air from the fridge. One hour usually cracks it right open for me. Sensory cooking, not stopwatch.

Ingredients

2 cups pumpkin puree
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup plain Greek yogurt (substitute for Cool Whip)
extra ground cinnamon for topping

About the ingredients

Pumpkin puree moisture varies wildly. Choose thicker, drain watery if needed. Vanilla pudding instant mix differs by brand; use instant only. Spices don’t just flavor, they destruct blandness. Always toast if you must, but fresh ground is best for aroma punch. Greek yogurt pulls the whole thing off with body and tang. If you prefer sugar hit, toss in a tablespoon or two maple syrup or honey instead of sweetened whipped topping. Cool Whip is an easy go-to but beware of additives if you want a clean finish. Cinnamon garnish is simple but visual impact matters—a messy dollop or neat sprinkle changes perception. Adjust spices based on pumpkin sweetness and personal heat tolerance. I prefer subtle on nutmeg and allspice to avoid perfume overdose.

Method

In a mixing bowl, dump pumpkin puree, the vanilla pudding mix and all the spices. Cinnamon is star here, don’t slack. Nutmeg adds warmth; allspice ties the whole vibe together. Stir until blended but don’t overmix or it’ll get granular.
Next, fold in Greek yogurt gently—slow and steady. Avoid beating; want creaminess, fluff, not soupy mess. The yogurt gives body, tang, and a natural lift. If you get impatient and whip it hard it turns runny, no good.
Dust some ground cinnamon over the surface. Looks rustic, smells like autumn memories. Cover tight with plastic wrap or container lid. Refrigerate for 30 minutes minimum. The cold sets pudding powder, thickens textures. The longer it chills, the better the flavors jive. Half an hour is bare minimum; if you can wait an hour, go for it.
When served, texture should be dense with air pockets—spoon sinks but holds shape, silk meets cloud. If it feels watery, you've either overfolded or the pudding powder was old. Use fresh and fold gently next time.
Variations: Swap spices for pumpkin pie mix if you find neat blends easier. Or add a splash of bourbon or vanilla extract for a grown-up twist. For vegan: tofu silken and coconut yogurt can replace dairy, but expect texture changes.
Problems to watch: Pumpkin puree hydration varies. Too wet? Pat it slightly with paper towels or reduce yogurt by a couple tablespoons to avoid watery fluff. Pudding mix consistency varies by brand—use instant, never cooked.
Efficiency trick: mix dry spices into pudding mix first so they distribute evenly. Saves re-stirring later. Folding yogurt last keeps mousse fluffy without sweating it.
No cook. No stress. Quick, chill, eat and repeat.

Cooking tips

Blend pumpkin puree with pudding and spices until combined—gritty pudding lumps mean under-stirred. Let rest briefly to hydrate pudding powder before folding yogurt gently—this prevents deflating your mousse. Always fold slow, scoop and turn, no whisking. Dust cinnamon on top adds aroma and a dry spice contrast—don’t skip. Refrigerate minimum 30 minutes. Texture shifts from loose to firm without changing taste too much. Longer chilling merges flavors better. Beware watery after chilling? Check pumpkin for excess juice, reduce yogurt or pat pumpkin dry. If mousse is overly dense, next time fold yogurt less vigorously and check pudding freshness. Scoop with a spoon that glides, don’t stab. Presentation-wise, serve cold, on chilled plates to keep structure. Easy, forgiving dessert with room for personality.

Chef's notes

💡 Pumpkin puree moisture varies hugely. If too wet, drain or use paper towel to pat dry. Otherwise yogurt thinning mousse. Instant pudding powder brand affects thickening. Always use instant, no cook. Powder stale? Grainy mousse follows. Fold yogurt in gently slow. No whisking, scoop and turn. Avoid overmixing; runny mess forms.
💡 Spice balance is key: cinnamon main star, nutmeg subtle background, allspice ties rest. Toast spices lightly if you like stronger aroma but fresh ground usually better punch. Swap pumpkin pie mix for ease but beware added sugar. Add bourbon or vanilla extract for adult twist. Vegan substitute: silken tofu or coconut yogurt but expect more liquid texture differences.
💡 Chill times affect texture and flavor blend. Thirty mins absolute minimum to set pudding powder and thicken. Longer chill merges spice notes better. Don’t rush or mousse stays loose and sloppy. Check surface dusting of cinnamon after refrigeration. It’s sensory cue for cold history, aroma freshness. Conveys autumn smells and invites tasting.
💡 Handling mousse after chilling: spoon should sink but keep shape, subtle air pockets visible inside. If watery or dense, reevaluate folding method and pudding powder freshness. Overfolding destroys texture. Old powder ruins structure. Scoop slow with gliding motions, never stab or stabby spoons. Cold plate presentation keeps mousse tight.
💡 Efficiency tip: blend dry spices into pudding mix before adding pumpkin. Keeps spices distributed evenly without re-stirring later. Yogurt folds last to keep mousse fluffy and avoid sweating it. No cook means no oven fuss but delicate mix handling crucial. Remember pumpkin parts matter. Texture and flavor both hinge on moisture control.

Common questions

Pumpkin puree too watery?

Pat dry first. Use paper towels. Less yogurt next batch. Water dilutes mousse. Affects set and fluff. Drain if needed. Not all pumpkins equal.

Can I substitute pudding mix?

Instant only. Cooked pudding or different brands vary thickening. Vanilla best baseline but chocolate swaps well. Vegan? Use silken tofu and coconut yogurt. Texture shifts—less firm, more creamy. Adjust chilling time.

Why is mousse runny?

Usually over mixing yogurt or stale pudding powder. Fold slow, no whisk. Powder freshness critical for set. Pumpkin moisture high? Reducing yogurt helps too. Use fresh powder, gentle folds.

How long store mousse?

Fridge up to 2 days fine. Keep covered tight. Avoid freezer, texture ruins. Leftovers may lose airiness. Stir gently before serving if slightly separated. Serve cold always. No room temp sitting.