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Pumpkin Mousse
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Pumpkin Mousse in Chocolate Cups

Pumpkin Mousse made inside these chocolate cups is going to be your new favorite pumpkin dessert this fall.
Course: Dessert
Servings: 12
Calories: 261kcal
Author: Jill


Pumpkin Mousse

  • 1 3.4 ounce package vanilla pudding mix
  • 1 15 ounce can pumpkin puree
  • 1 cup 2% milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 ½ cup heavy cream

Chocolate Cups

  • 12 ounces chocolate chips melted


  • Melt the chocolate chips in a microwave safe glass bowl, microwaving for 60 seconds and then stirring. Continue microwaving in 30 second increments and stirring in between, until chocolate is completely melted.
  • Line a cupcake pan with cupcake liners. Scoop chocolate into cupcake liners to about ¼ full, and then use the brush to paint the chocolate up the sides of the liner.
  • Refrigerate for 4 hours or overnight before carefully removing the liners. A toothpick can be used to pull the liner away from the chocolate.
  • Mix the vanilla pudding mix, pumpkin puree, milk, sugar and spices until smooth.
  • In a separate mixing bowl, mix the heavy cream at high speed until thick.
  • Fold the whipped cream into the pumpkin pudding mixture.
  • Put pumpkin mousse into a piping bag and then pipe into the chocolate cups.


Serving: 12g | Calories: 261kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 41mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg