No bake Pumpkin Spice Mousse bursting with pumpkin flavour and made with just a handful of ingredients. This dessert is simple, light and airy, and as easy as it gets. Finished with extra whipped cream topping, cookie crumbs, and drizzled with some chocolate. 

Looking for an easy fall dessert that features pumpkin spice?! Look no further because we’ve got you covered. So simple, all that’s required is to make our go-to pumpkin spice syrup and fold it together with some freshly made whipped cream. It’s no bake and egg free and especially perfect if you need to whip something up last minute. 

PUMPKIN SPICE SYRUP 

We love this syrup- we make it as soon as pumpkin spice season hits! This is the same syrup we put in our coffees or use to make lattes and iced  coffees. We like the syrup because it breaks down the pumpkin puree and the sugar so you don’t taste any granules and it get’s thick and sweet which makes it perfect for desserts or to enhance coffees as a sweetener replacement. This is also great for cocktails, if you wanted to make an espresso martini, old fashioned or even a harvest sangria. Basically you can transform anything- that’s why the recipe makes so much. If you didn’t want to have leftover syrups because you don’t have use for it, you’ll have to cut the recipe in half. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together. 

Print Recipe

Pumpkin Spice Mousse

A super quick and easy minimal dessert that's made with a simple pumpkin spice syrup folded with some whipped cream.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Servings: 4

Author: the communal feast

Ingredients

• 1/2 cup canned pumpkin puree
• 1/2 cup light brown sugar
• 1 cup water
• 1 TBS vanilla
• 1 TBS pumpkin pie spice
• 2 1/2 cups heavy cream
• garnish: melted chocolate cookie crumbs, dust with pumpkin spice

Instructions

• In a saucepan heat pumpkin puree, brown sugar, water, vanilla and pumpkin pie spice. Stir to combine and bring to a simmer. Cook for 10 minutes until thickened and let cool completely. Makes about 2 cups.
• Whip the heavy cream with a stand mixer or electric hand mixer until stiff peaks form. Roughly 5 minutes. (reserve a bit of whipped cream for topping)
• Carefully fold together using a spatula the whipped cream and 1 cup of the pumpkin syrup. For a stronger pumpkin flavour and orange colour, add a bit of pumpkin puree to the mix.
• Transfer into serving dishes and refrigerate for 1 hour before eating.
• Serve topped with reserved whipped cream and garnishes of choice. Enjoy!

Notes

This pumpkin syrup can be used to enhance coffee to make a pumpkin spice flavoured coffee or latte. Keep refrigerated for up to 2 weeks.