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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 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Servings: 4
Author: the communal feast


  • 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


  • 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!


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.