Pumpkin Mousse Tart

A slice of Pumpkin Mousse Tart delivers everything cozy, creamy, and irresistible about fall in one elegant, no-bake dessert. It comes together quickly, yet it tastes like something you’d serve for a holiday celebration, making it perfect for cooking enthusiasts who love impressive recipes without the fuss. The mousse is surprisingly light, combining real pumpkin, warm spices, and softly whipped cream for a silky, cloud-like texture that melts beautifully on the palate. Meanwhile, the buttery graham crust adds structure and contrast, making every bite balanced and satisfying.

Interestingly, early American home cooks relied on pumpkin for naturally sweet desserts because it was abundant and easy to store. That same creamy quality helps this mousse whip into an incredibly luxurious filling without complicated steps.

With minimal prep, short chill time, and simple ingredients, this tart is ideal for gatherings, weeknight treats, or festive holiday tables. It’s approachable, modern, and truly delicious—the kind of dessert that looks stunning and tastes even better.

Recipe Yield: 8 servings

INGREDIENTS

1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
2 tbsp granulated sugar
1 cup heavy whipping cream (cold)
8 oz cream cheese (softened)
1 cup pumpkin purée
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp salt

Cinnamon-Vanilla Whipped Cream Topping:
1 cup heavy whipping cream (very cold)
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (plus more for sprinkling)

INSTRUCTIONS

1. Prepare the crust:
Combine graham crumbs, melted butter, and sugar in a bowl. Mix until fully moistened, then press evenly into a 9-inch tart pan. Chill for 20 minutes to set.

2. Make the whipped cream topping:
In a cold bowl, whip heavy cream, powdered sugar, vanilla, and cinnamon until soft, fluffy peaks form. Refrigerate until ready to use.

3. Whip the cream for the mousse:
Using another cold bowl, whip the second 1 cup of heavy cream until stiff peaks form. Set aside.

4. Make the mousse base:
Beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until creamy.

5. Fold in whipped cream:
Gently fold the whipped cream into the pumpkin mixture until silky and airy. Do not overmix.

6. Fill the crust:
Spread the pumpkin mousse into the chilled crust and smooth the top.

7. Add the topping:
Spread the cinnamon-vanilla whipped cream chaotically over the center of the tart using a spatula. Sprinkle lightly with cinnamon.

8. Chill and serve:
Refrigerate for at least 3 hours, or until fully set. Slice and serve chilled with extra whipped cream on the side.

Helpful Tips to Perfect This Recipe

• Use Very Cold Cream: Cold cream whips faster and stays stable longer, creating a mousse that holds its shape beautifully in the tart shell.
• Chill for Best Texture: While three hours works well, chilling overnight deepens flavor and allows for precision slicing.
• Fold Gently for Airiness: Gentle folding helps maintain that cloud-like mousse texture that makes this tart incredibly light and creamy.