Craving pumpkin desserts but don’t want to turn on the oven? This recipe is for you!

This simple no-bake dessert captures all the cozy flavors of fall in one creamy bite. It’s one of those no-bake recipes that comes together quickly but delivers serious flavor.

With just a few ingredients and minimal prep time, you’ll have an impressive dessert that tastes like you spent hours in the kitchen. The maple whipped cream on top really makes it.

I love this as an easy make-ahead dessert for entertaining. It’d be a super simple Thanksgiving dessert, but I think it’d be especially great as a Friendsgiving recipe since it’s easier than making a whole pumpkin pie but hits the same notes.

And it’s gluten-free so it’s perfect for a gathering with guests with gluten sensitivities.

Let’s make a pumpkin treat!

overhead shot of pumpkin mousse in a bowl

Ingredients

1 can (15 oz) pure pumpkin puree
8 oz cream cheese, softened to room temperature and cut into chunks
2 tablespoons pumpkin pie seasoning
1 pint heavy cream
1/3 cup half-and-half
6 tablespoons pure maple syrup (divided)
1 teaspoon pure vanilla

For Garnish (Optional):

Pecan pieces
Cinnamon powder for sprinkling
Gingersnap cookies (not gluten-free)

Steps to make pumpkin mousse

1. Whip the heavy cream in a bowl using an electric mixer until it expands to twice its original volume.

2. Stream in 2 tablespoons of the maple syrup while continuing to whip until the mixture becomes airy and holds peaks. Set aside in the refrigerator, covered.

3. In another large bowl, blend the pumpkin puree with the softened cream cheese pieces using your mixer.

4. Add the pumpkin pie seasoning, vanilla, half-and-half, and the remaining 4 tablespoons of maple syrup. Mix thoroughly until completely smooth and well incorporated. Adjust spices to your preference as needed.

5. Spoon into serving glasses or small bowls. Refrigerate covered for a minimum of 60 minutes to set properly.

6. Dollop the chilled maple whipped topping over each portion. Sprinkle with garnish like pecan pieces or cinnamon.

pumpkin mousse in a bowl with whipped cream

TIP: Serve alongside gingersnap cookies for extra treat (not gluten-free)

No-Bake Pumpkin Mousse

An easy make head pumpkin dessert perfect for Friendsgiving

Ingredients

1 can (15 oz) pure pumpkin puree
8 oz cream cheese, softened to room temperature and cut into chunks
2 tablespoons pumpkin pie seasoning
1 pint heavy cream
1/3 cup half-and-half
6 tablespoons pure maple syrup (divided)
1 teaspoon pure vanilla

Garnish (Optional)

Pecan pieces
Cinnamon powder for sprinkling
Gingersnap cookies

Instructions

Whip the heavy cream in a bowl using an electric mixer until it expands to twice its original volume.
Stream in 2 tablespoons of the maple syrup while continuing to whip until the mixture becomes airy and holds peaks. Set aside in the refrigerator, covered.
In another large bowl, blend the pumpkin puree with the softened cream cheese pieces using your mixer.
Add the pumpkin pie seasoning, vanilla, half-and-half, and the remaining 4 tablespoons of maple syrup. Mix thoroughly until completely smooth and well incorporated. Adjust spices to your preference as needed.
Spoon into serving glasses or small bowls. Refrigerate covered for a minimum of 60 minutes to set properly.
Dollop the chilled maple whipped topping over each portion. Sprinkle with garnish like pecan pieces or cinnamon.