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These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and have just the right amount of pumpkin spice flavor. They are topped with a rum infused, lightly sweetened with whipped cream and dusted with cinnamon for extra pizzazz.
One of my friends, Natalia, brought a pumpkin pie to Thanksgiving dinner one year served with a side of rum infused whipped cream and I just fell in love with the flavor combination. It is a must try for pumpkin lovers! There is just one teaspoon of rum but my oh my is it seriously amazing! If you don’t have rum, worry not since it can easily be replaced with vanilla.
These are easy, cute and perfect for a Thanksgiving potluck! This makes 16 half-cup servings but you can put them into smaller cups for a larger crowd and make 32 quarter-cup servings.
One of my readers, Nadia, shared that she makes our original Bird’s Milk Jello with pumpkin and ofcourse I had to recreate. Her invention was brilliant. My husband and I both really enjoyed these and so did our baby girl. She took her first bite and had all kinds of cute 2-year-old commentary including: “deelicious” and “more!” Thank you Nadia for sharing this recipe with us!
P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.
Pumpkin Mousse Ingredients:
2 packets unflavored gelatin (14 grams or 1/2 oz total)
1 cup (8 oz) milk, any kind
1 cup granulated sugar
15 oz can pumpkin puree
1 tsp pumpkin pie spice
16 oz sour cream
16 oz whipped topping*, thawed in the refrigerator
ground cinnamon, to garnish
*Cool whip or preferably truwhip will work in this recipe. I was able to find True Whip at Fred Meyer in the health food freezer section. It’s a higher quality product and costs more but also doesn’t contain all of the controversial ingredients that people dislike in cool whip. Now you can still enjoy all of the recipes that people post with that dreaded cool whip. YES! 😉 You’re welcome.
Rum Whipped Cream Ingredients:
1 cup heavy whipping cream
2 Tbsp powered sugar
1 tsp rum (dark or golden), or vanilla extract
How to Make Easy Pumpkin Mousse:
1. In a small saucepan, combine 2 packets unflavored gelatin with 1 cup milk. Place over medium heat and whisk continually until the mixture just begins to steam and gelatin is dissolved then remove from heat and let cool 15 minutes (Do NOT boil).
2. In the bowl of an electric stand mixer on medium speed, whisk together 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree and 1 tsp pumpkin pie spice, and mix until blended. Add 16 oz of whipped topping and mix on medium low speed just until blended, scraping down the bowl as needed.
3. With the mixer on, slowly drizzle in the warm milk mixture and once it is fully incorporated, immediately divide between your ramekin serving cups or pour into an 11×13 glass casserole dish and smooth out the top. Refrigerate at least 4 hours or overnight for the mousse to set.
To Make the Rum Whipped Cream:
1. Using an electric mixer (hand mixer with egg beaters attached or stand mixer with whisk attachment), beat together 1 cup heavy whipping cream with 2 Tbsp powdered sugar on high speed for about 2 minutes or until thick and spreadable. Add 1 tsp rum and beat just to incorporate. Do not over-beat or it will turn buttery.** Pipe or dollop whipped cream just before serving and finely dust with ground cinnamon to garnish.
**P.S. Make whipped cream just before serving for best flavor. The rum flavor tends to mellow out and diminish if the cream is refrigerated overnight. Thankfully it’s the easiest part of this dish and literally takes 2 minutes to make.
⬇Print-Friendly Pumpkin Mousse Recipe:
Pumpkin Mousse Recipe
These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and topped with a rum infused whipped cream.
Servings: 16 (1/2-cup each portions)
Pumpkin Mousse Ingredients:
Rum Whipped Cream Ingredients:
Prevent your screen from going dark
How to Make Easy Pumpkin Mousse:
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In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).
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In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
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With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.
To Make the Rum Whipped Cream:
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Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.
**Make whipped cream just before serving for best flavor.
242kcal Calories24g Carbs3g Protein15g Fat
Nutrition Facts
Pumpkin Mousse Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Pumpkin?? Check out all of our Favorite Pumpkin Recipes Here!
I hope you all have a lovely Thanksgiving!! If these make it to your Thanksgiving celebration, let me know 🙂
