No Bake Pumpkin Mousse Recipe (in Chocolate Cups)

When you want something positively gorgeous and loaded with cozy fall flavors at the same time, serve this creamy and delicious no bake pumpkin mousse recipe in chocolate cups.

This pumpkin spice dessert is a great addition to your traditional pumpkin pie during the holiday season. It’s an easy fall dessert to make and melt in your mouth. It’s delicious!

I wanted to make a pumpkin mousse without cream cheese, a true mousse that is light, fluffy, and airy in texture with rich, decadent flavor. You’ll find most of what you need to make this seasonal dessert already in your cabinet! If you haven’t picked up a few cans of pumpkin puree at your local grocery store yet, now is the time.

Why You’ll Love Pumpkin Mousse Cups

• Unique and Beautiful. Traditional pumpkin desserts do not look like this. When you set out a tray of these beautiful chocolate pumpkin mousse cups you can be sure they will be the topic of conversation.
• Perfect Texture. Achieving that beautiful mousse texture can be tricky with some recipes, but our no bake pumpkin mousse cups turn out perfect every time with our step-by-step instructions.
• Perfect size. After a big meal, the last thing that I want is a large dessert. These fluffy mousse cups are the perfect size but still take care of my pumpkin fix.

Ingredients You’ll Need for this Recipe

• Pumpkin Puree. Make sure you do not buy the can of “pumpkin pie filling”. You can also make your own homemade pumpkin puree with a pie pumpkin. Twenty minutes in an instant pot on high pressure, or forty minutes in the oven at 350º will soften the pumpkin so that it can be scooped out.
• Vanilla. Pure vanilla extract is so good in this recipe but you can use imitation if it’s what you use.
• Eggs. Whites and Yolks. We use Large eggs.
• Sugar. White granulated sugar and be replaced with brown sugar.
• Milk. We prefer whole milk in this pumpkin recipe.
• Heavy Whipping Cream. 
• Powdered Gelatin. Acts as a stabilizer for the pumpkin mousse filling while maintaining an airy texture.
• Water.
• Salt.
• Spices. Ground Cinnamon, Ground Nutmeg, Ground Ginger. You can substitute with an equal amount of pumpkin pie spice.
• Chocolate wafers. Also called melting chocolate or chocolate melts.
• Chocolate Decorations. Homemade or store-bought.

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

How To Make Our Pumpkin Mousse Recipe

Step One. Make the chocolate cups.

You will use ice cubes and straws to form simple chocolate cups for your pumpkin mousse.

1. Fill the ice cube tray/mold with water and insert a straw or popsicle stick. Once frozen, remove the ice cube from the tray.
2. Melt the chocolate and quickly dip the ice cube into the melted chocolate. Remove it immediately and put it on a baking sheet to harden.
3. Once the ice starts to melt, remove the ice and set aside.

Step Two. Prepare the gelatin.

Mix the gelatin in water and set it aside.

Step Three. Cook the mousse ingredients in a double boiler.

Whisk together the egg yolks, part of the sugar, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt and milk. Continue whisking and cooking for fifteen minutes. Remove the mixture from the heat and cool completely.

Step Four. Beat the egg whites.

Beat the egg whites into a meringue consistency and fold them into the pumpkin mousse mixture.

Step Five. Beat the whipping cream.

Beat the whipping cream until soft peaks form and then fold the whipping cream into the pumpkin mousse mixture.

Step Six. Heat the gelatin.

Warm the gelatin mixture in the microwave briefly and fold it into the pumpkin mousse mixture.

Step Seven. Chill the mousse.

Refrigerate the mousse until it sets.

Step Eight. Prepare the pumpkin mousse cups.

Pipe the mousse into the chocolate cups. Add decorations. Refrigerate until serving.

Frequently Asked Questions

Why does the Pumpkin Mousse Recipe need gelatin?

Gelatin provides structure and keeps the mousse from falling. It allows you to have a no-bake pumpkin mousse without cream cheese.

Can I use Cool Whip instead of homemade whipping cream?

Yes, you can substitute homemade whipping cream with Cool Whip. However, you may need twice as much.

How long can pumpkin mousse sit out at a party?

No more than two hours. It will start to melt, or lose air and deflate after a couple of hours. Keep it refrigerated until guests are ready for dessert. What we do is to put a smaller amount on a serving platter and replace them as they get eaten.

Store No-Bake Pumpkin Mousse

Best Way to Store Pumpkin Mousse Cups

This recipe should be stored lightly covered with plastic wrap in the fridge for up to 5 days. After that, the mousse starts to break down.

Can I Freeze Pumpkin Mousse Cups

No. If you like, you can make the chocolate cups ahead of time and freeze them. You can make those up to 6 months in advance and freeze in an airtight container. They’re delicate so place them where they won’t get crushed. The mousse itself cannot be frozen.

Tips for Perfect No Bake Pumpkin Mousse

• Keeping the heavy cream cold and mixing it at high speed will help it develop soft peaks. Stop whipping as soon as you get the peaks. Overwhipping will cause it to deflate.
• Fold ingredients into the mousse gently when directed. To do this, use a plastic spatula. Place the new ingredient on top of the mixture but do not stir. Insert your spatula into the mixture and gently “fold” or flip the spatula over, thus mixing the new ingredient in a little at a time while trying not to disturb the air you’ve beat into the eggs or whipping cream. This gives the heavier pumpkin mixture more loft.
• Make the cups and the mousse filling in advance and then just fill them before you need them for a quick dessert. The pumpkin mousse needs a couple of hours in the fridge so that the flavors can meld. When you refrigerate it, don’t cover it until it’s cool. Condensation will break down the filling.
• Use disposable piping bags to easily move the pumpkin mousse from your mixing bowl to the chocolate cups. Work quickly so that the warmth of your hands does not melt the mousse and cause it to separate. Keep the remaining mousse in the refrigerator between refills of the decorator bag.

Variations and Substitutions

White chocolate cups – You can make white chocolate cups by replacing the chocolate wafers with white chocolate wafers.

Pumpkin Mousse Parfait – Top the pumpkin mousse with crushed chocolate cookies, gingersnaps, or buttery graham crackers and a layer of whipped topping.

Pumpkin Mousse Trifle – Layer the pumpkin mousse with pieces of spice cake.

Make it a no bake pumpkin mousse pie. Use a crust made from crushed gingersnap cookies or chocolate cookies mixed with brown sugar and butter, and bake for about ten minutes. Cool the crust and then fill it with the pumpkin mousse. Drizzle with melted chocolate.

Try your favorite toppings. The chocolate decorations we used were made from melted chocolate and piped onto parchment paper. There are so many creative ways to finish homemade pumpkin cups without any extra work. Top with miniature chocolate chips or toasted nuts. Crush wafer cookies or candy bars are also a great idea.

If you enjoyed this recipe check these out!

• Pumpkin Pecan Cheesecake
• Pumpkin Bundt Cake
• Baked Pumpkin Donuts
• Best Pumpkin Pie
• Thai Pumpkin Soup

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

No Bake Pumpkin Mousse Recipe in Chocolate Cups

Author: Julie Menghini

No bake pumpkin mousse recipe in chocolate cups is a delicious creamy pumpkin dessert for when you're craving those warm fall flavors.

4.72 from 7 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Keyword: Fall Recipe, Mousse, Pumpkin Dessert, Pumpkin Recipe

Servings: 24 Cups

Equipment

• Large Ice Cube Tray
• Mixing Bowls
• Electric Stand Mixer
• Spatulas

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin Mousse

• 16 oz pumpkin puree
• 2 tbsp vanilla
• 3 egg yolks
• 3 egg whites
• 1 cup sugar divided
• ¼ cup milk
• 1 cup heavy whipping cream
• 1 tbsp powdered gelatin
• ¼ cup water
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• chocolate decorations

Chocolate Cups

• 1 cup chocolate wafers 6 oz
• 2 cups water for ice cube trays

Instructions

 

• Fill the ice cube tray with water and place the straw in each ice cavity. Place in the freezer and freeze solid.
• Once frozen, melt the chocolate in the microwave in 20 seconds increments at half temperature. Stir well after each 20 second interval.
• Working quickly, remove the ice cubes using the straws as holders. Quickly dip the ice cube into the chocolate, removing immediately and place on a baking sheet to harden. Once the ice starts to melt, remove the ice cube and discard. It is important to work very fast on this. Set the chocolate cups aside.
• Next put the powdered gelatin in a small bowl and add the 1/4 cup of water. Stir and set aside.
• Put two inches of water in the bottom portion of the broiler.
• In the top portion, whisk together the egg yolks, 3/4 cups of the sugar, the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt and milk.
• Heat the pumpkin mixture, whisking occasionally until it is reduced by a third, about 10-15 mins. Pour the pumpkin mixture into a large mixing bowl and allow it to completely cool to room temperature.
• In a medium mixing bowl, using the electric beaters, beat the egg whites until frothy.
• Slowly add the remaining 1/4 cup of sugar until large peaks form.
• Add 1/3 of the egg white meringue to the pumpkin mixture and fold in. Add the remainder of the meringue to the pumpkin mixture and continue to fold in.
• In a small bowl, beat the whipping cream using the electric beaters until soft peaks form and is fluffy.
• Add the whipping cream to the pumpkin mixture a 1/3 at a time, folding the mixture in thoroughly before adding the next 1/3.
• Warm the gelatin mixture in the microwave for 10 seconds on high until syrupy. Add the mixture to the pumpkin mousse and fold in.
• Place the mousse in the refrigerator and chill for 1 hour.
• After it is chilled, put the mousse in a piping bag and pipe into the chocolate cups.
• Add the chocolate decorations to the top and refrigerate for another 45 mins.
• Keep refrigerated until it is time to eat them.

Notes

This recipe should be stored in an airtight container or covered with plastic wrap in the fridge for up to 5 days. After that, the mousse starts to break down.
• Only the chocolate cups can be frozen. You can make those up to 6 months in advance and freeze in an airtight container. The mouse cannot be frozen.
• Make these a day in advance for a quick dessert.
• This mousse is light an airy and the pumpkin flavour is not overpowering, more of a hint of pumpkin and light spices.
• This recipe could be used as a layer in a mousse cake.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 119mgPotassium: 84mgFiber: 1gSugar: 13gVitamin A: 3125IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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