Cannoli filled with Pumpkin Mousse, garnished with chocolate sprinkles and drizzled with chocolate sauce Fall
Pumpkin mousse garnished with whipped cream, served in a martini glass
Pumpkin mousse garnished and served with gingersnap cookies.  Served in a tasting glass
French toast bites to dip in Pumpkin Mousse Fall
Waffle bites topped with Pumpkin Mousse Fall
Breakfast waffle topped with Pumpkin Mousse

Pumpkin Mousse Mix F

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Luscious and rich tasting, our Pumpkin Mousse Mix takes pumpkin desserts to a new level.  It’s a wonderful change from pumpkin pie however it’s served.  Break completely with tradition and use this scrumptious pumpkin mousse to fill cannoli (pictured).  We garnished Pumpkin Cannoli with stripes of chocolate syrup and kicked it up a bit further by dipping the open ends in chocolate sprinkles.  This is a deliciously original dessert.  It’s quick and easy with purchased cannoli shells, and will be well received whether you serve it as part of a fall buffet or individually.  TIP:  See the READY MADE page for where to purchase ready-to-use cream puff or cannoli shells and crepés.


Easiest:  Pile it into martini glasses and serve topped with whipped cream.  Or serve it in a cordial glass topped with crumbled ginger snap cookies.  Both are pictured.  Either way, it’s an utterly delectable, light fall dessert.

Fun Fall Desserts:  It’s totally unique as Pumpkin Mousse Dip for French Toast Bites (pictured) at brunch or for a late evening dessert.  Finish off casual fall parties with Pumpkin Mousse Topped Waffle Bites.  TIP:  Bake frozen French toast sticks and mini-waffles to make these dishes even more quick and easy!

Bread Pudding:  Use the mix to flavor bread pudding.  It’s really easy, and when you add chocolate chips or pecans for texture, the result is just extraordinary.  Add a splash of bourbon for extra flavor, or make bourbon flavored whipped cream for topping.  See RECIPES for directions for both.

Reinvent Breakfast:  This mousse is show stopping on Waffles with Pumpkin Mousse Topping (pictured). It’s also delicious in Pumpkin Mousse Topped Pancakes.  Both are great ways to make any fall breakfast special.

However you plan to serve it, consider replacing 2-3 tablespoons of the milk with bourbon or rum.  This is a fine Southern tradition for pumpkin pies, and adds the same flare to our mousse.

In Coffee:  No need to pay the price for pumpkin spice lattes or creamer when you can add leftover mousse to your own coffee.  Top it with whipped cream, it’s heavenly.

Note:  Make with reduced fat cream cheese and Lite Cool Whip® for light and fluffy mousse texture

Makes about 1-1/2 quarts.  Serves 6-8, or will fill graham cracker crust for "freezer pie/no-bake cheesecake." 

No artificial colors or preservatives added.

Ingredients:  Pumpkin powder, Splenda®, vanilla powder, spices.

Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.