Easy Pumpkin Mousse

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Get ready to indulge in this amazing pumpkin mousse topped with a heavenly chocolate pretzel crack topping! You can enjoy it right away or save some for later.

You’re in for a treat with this delightful pumpkin mousse! We’re mixing sweet pumpkin puree with homemade whipped cream, then topping it off with a decadent chocolate topping filled with crunchy bits of salty pretzels. It’s a flavor explosion!

Easy Pumpkin Mousse

Prep Time 40 minutes
Total Time 40 minutes
Course Dessert
Servings 6


*Pumpkin Mixture:*

  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 teaspoon pumpkin pie spice

*Whipped Cream:*

  • 1 cup heavy whipping cream cold
  • 2 tablespoons maple syrup
  • Pinch of salt

*Chocolate Topping:*

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • cup crushed pretzels
  • ½ teaspoon coarse sea salt


  • In a large mixing bowl, beat together pumpkin puree, maple syrup, and pumpkin pie spice until smooth. Set aside.
  • In another large mixing bowl, whip cold heavy whipping cream, maple syrup, and a pinch of salt until stiff peaks form, creating whipped cream.
  • Gently fold the whipped cream into the pumpkin mixture until light, fluffy, and evenly orange.
  • Divide the mixture into 6 clean 4-oz. containers or glass mason jars, adding about 2.5 tablespoons to each jar.
  • Prepare the chocolate topping by microwaving chocolate chips and coconut oil in 30-second intervals until melted and smooth. Stir in crushed pretzels.
  • Spoon 1-1.5 tablespoons of melted chocolate onto each jar of mousse, ensuring it covers the top evenly. Sprinkle with sea salt.
  • Chill the jars in the fridge for 10-15 minutes until the chocolate sets.
  • Serve and enjoy! Use a spoon to gently tap the chocolate to break it before scooping out the dessert.


  • Coconut oil helps thin out and quicken the hardening of the chocolate. Add more if needed.
  • Adjust coconut oil if the melted chocolate is too thick.
  • Use any size jars you prefer, but note it may change the number of servings.

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