Easy Pumpkin Mousse
Discover an easy, light, and delicious pumpkin mousse made with pumpkin pie spices, graham crackers, and creamy yogurt. Perfect for parties or a simple anytime dessert!
This easy and light pumpkin mousse recipe is creamy, airy, and packed with warm pumpkin pie spices, layered with graham crackers for a delightful crunch. It’s a quick and delicious dessert that works perfectly for parties or as a simple anytime treat. This autumn, cozy, veggie-packed desserts like Butternut Squash Greek Yogurt Cheesecake Bars and Butternut Squash Coconut Donuts are also a great way to sneak more vegetables while keeping delicious treats fun, light, and easy to make.
Easy Pumpkin Mousse Recipe
Texture: creamy, light, soft.
Taste: sweet with pumpkin pie spices.
Simplicity: very easy to make, just combine ingredients and eat.
Meal Type: dessert
Ingredients Needed
- Graham Crackers – adds a sweet, crunchy base or layer for texture.
- Vanilla Greek Yogurt – provides creaminess, tang, and structure.
- Pumpkin Puree – gives flavor, color, and body to the mousse. Homemade or canned.
- Cinnamon & Nutmeg – classic pumpkin pie spices for warmth and aroma.
- Cool Whip – lightens the mousse, giving it airy, fluffy texture.
How to make Pumpkin Mousse
- (Full recipe below with ingredients). Prepare 3 glasses. Place a layer of graham crackers at the bottom of each glass, reserving about half of the crackers for later.
- In a medium bowl, combine vanilla Greek yogurt, pumpkin puree, cinnamon, and nutmeg. Mix until smooth and well incorporated.
- Gently fold in the Cool Whip until light and fluffy.
- Spoon some of the spiced pumpkin treat over the graham crackers in each glass.
- Add the remaining graham crackers, then top with the rest of the mousse.
- You should have layered glasses: graham crackers, mousse, graham crackers, and mousse.
Pumpkin Pie Mousse Tips
- You can easily substitute TruWhip for Cool Whip if you prefer a lighter or dairy free whipped topping.
- Any type of yogurt works in this recipe: plain, vanilla, Greek, or your favorite variety. Feel free to use what you have on hand or what you enjoy most.
- The cinnamon and nutmeg can be adjusted to your taste, allowing you to make the mousse as subtly spiced or as bold and warming as you like.
- You can use homemade or canned pumpkin in this recipe. Homemade pumpkin puree adds a fresh, natural flavor, while canned pumpkin is convenient and ensures a smooth, consistent texture, both work beautifully in the mousse.
- Keep in mind that graham crackers will soften after a day, so if you prefer them crunchy, enjoy the dessert immediately.
Pumpkin Mousse Dessert FAQ’s
No, this easy pumpkin mousse with Cool Whip is not gluten free because of the graham crackers. However, you can make it gluten free by simply omitting the crackers or using a gluten-free alternative, while keeping the mousse just as creamy and delicious.
This dessert is best kept refrigerated and usually stays fresh for 3-4 days.
Store it in an airtight container or cover the glasses tightly to maintain its texture.
If layered with graham crackers, they may soften over time, so it’s best enjoyed within the first day or two for the best crunch.
No, freezing this dessert is not recommended, as the light and airy texture of the pumpkin mousse may change. Freezing can cause it to become watery or lose its fluffiness, so it’s best enjoyed fresh from the refrigerator.
Dessert Recipes
- Cinnamon Apple Compote
- Pumpkin Apple Cinnamon Muffins
- Pumpkin Roll Cake
- Mini Pumpkin Cheesecake Cupcakes
- Chocolate Strawberry Mousse for Two
- Avocado Chocolate Mousse with Cherries
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Easy Pumpkin Mousse
Ingredients
- 8 graham crackers crushed
- 1/2 cup vanilla greek yogurt or any other yogurt
- 1/3 cup pumpkin puree canned or homemade
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 cups cool whip or thruwhip, thawed slightly
Instructions
- Prepare 3 glasses. Place a layer of graham crackers at the bottom of each glass, reserving about half of the crackers for later.8 graham crackers
- In a medium bowl, combine vanilla Greek yogurt, pumpkin puree, cinnamon, and nutmeg. Mix until smooth and well incorporated.1/2 cup vanilla greek yogurt, 1/3 cup pumpkin puree, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg
- Gently fold in the Cool Whip until light and fluffy.2 cups cool whip
- Spoon some of the pumpkin mousse over the graham crackers in each glass.
- Add the remaining graham crackers, then top with the rest of the mousse.
- You should have layered glasses: graham crackers, mousse, graham crackers, and mousse.
Notes
- You can easily substitute TruWhip for Cool Whip if you prefer a lighter or dairy-free whipped topping.
- Any type of yogurt works in this recipe—plain, vanilla, Greek, or your favorite variety—so feel free to use what you have on hand or what you enjoy most.
- The cinnamon and nutmeg can be adjusted to your taste, allowing you to make the mousse as subtly spiced or as bold and warming as you like.
- You can use homemade or canned pumpkin in this recipe. Homemade pumpkin puree adds a fresh, natural flavor, while canned pumpkin is convenient and ensures a smooth, consistent texture—both work beautifully in the mousse.
- Keep in mind that graham crackers will soften after a day, so if you prefer them crunchy, enjoy the dessert immediately.
Nutrition
Update Notes: The recipe was originally posted in October 2016, it was fully updated in September, 2025.
Yum! This looks fantastic! And your son eats beets?! That’s amazing!!! And if he eats the peel on the cucumbers too, he’s getting some nutrition!! This recipe looks perfect for a late night sweet treat after that big Thanksgiving meal!
Yes he eats beets, I am so happy about it. Maybe someday he’ll eat more veggies. My wish… Thanks Amanda!
I love this recipe because it fits in with the holidays and it seems to be light!
That’s right perfect for holidays! Thank you!
What a great way to use pumpkin and love the addition of yogurt. Beets are really good for you so at least he is eating them. I’ve kind of been experimenting with butternut squash a lot lately also.
I love butternut squash lately. Thanks Stephanie!
Ooo I bet this would be awesome layered with oatmeal too! At least your son’s eating some veggies? My mother still moans about how the only veg I would eat was peas and potatoes!
Yes, he is eating but not much. Peas? That’s perfect! Many children don’t like peas. Thanks Luci for your visit to my blog!
This sounds so good and your photos are beautiful. I love individual serving desserts for fancy dinners and holidays – something about it just seems so special compared to bringing out a whole pie and slicing away.
Totally agree Julie!