Easy Pumpkin Mousse Parfaits – No-Bake Fall Dessert

Fall is my favorite season for baking… but sometimes I don’t actually want to bake. That’s where these easy pumpkin mousse parfaits save the day! They’re light, creamy, perfectly spiced, and layered in cute little jars that make them extra fun for parties.

If you’re a fan of pumpkin pie or pumpkin cheesecake, you’ll love this dessert. It has the flavor of pumpkin pie, the creaminess of cheesecake, and none of the hassle of pie crust or water baths. I first made these for a Friendsgiving when my oven was already full of turkey and casseroles. Everyone grabbed a jar, and not a single one made it back to the kitchen!

PUMPKIN MOUSSE PARFAITS

These no-bake parfaits are the best of fall in one spoonful. They come together in under 30 minutes, making them a perfect make-ahead dessert for Thanksgiving or any autumn get-together.

Why You’ll Love This Recipe

• Quick & Easy – No baking, no water bath, no fuss.
• Perfect for Parties – Individual servings make dessert extra special.
• Pumpkin Pie Meets Cheesecake – Creamy, spiced, and cozy.
• Make-Ahead Friendly – Assemble the jars a day ahead to save time.
• Customizable – Swap the crust or toppings for endless variations.

INGREDIENTS

• 1 ½ cups graham cracker crumbs (about 12 sheets)
• 2 tablespoon brown sugar
• ½ teaspoon pumpkin pie spice
• 6 tablespoon melted butter (salted or unsalted)
• 8 oz cream cheese, softened
• 1 cup canned pumpkin (not pie filling)
• 1 cup powdered sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 ½ cups cold heavy cream

Optional Garnishes: Caramel drizzle, extra pumpkin pie spice, candied pecans

Serving Jars: Small Weck jars, mason jars, ramekins, or disposable cups for parties.

PREPARATION

Step 1 – Make the Crust

In a small bowl, mix graham cracker crumbs, brown sugar, pumpkin pie spice, and melted butter until moistened.

Step 2 – Fill the Jars

Divide crust mixture into 6 jars. Press gently into the bottoms. Set aside.

Step 3 – Make Pumpkin Mixture

In a large bowl, beat cream cheese, pumpkin, ½ cup powdered sugar, pumpkin pie spice, and vanilla until fluffy.

Step 4 – Whip the Cream

In a separate chilled bowl, beat heavy cream and remaining ½ cup powdered sugar until stiff peaks form.

Step 5 – Fold & Assemble

Gently fold whipped cream into pumpkin mixture until just combined. Pipe or spoon pumpkin mousse over crusts.

Step 6 – Topping

Whip a little extra cream with sugar and vanilla. Pipe swirls on top. Garnish with spice, caramel, or nuts.

Refrigerate until ready to serve.

CONSEILS / SUGGESTIONS

• Don’t use homemade pumpkin puree unless it’s very well-drained. Canned pumpkin is more reliable.
• Soften cream cheese to avoid lumps in the filling.
• Keep cream cold or it won’t whip properly.
• Don’t overmix the mousse or it will deflate.

VARIATIONS

• Crust Swaps: Try gingersnaps, Oreos, Biscoff, or vanilla wafers.
• Toppings: Crushed graham crackers, mini chocolate chips, or caramel sauce.
• Gluten-Free: Use gluten-free graham crackers.
• Bigger Batch: Double the recipe for Thanksgiving gatherings.

FAQs

Got questions about making Pumpkin Mousse Parfaits? Here are the most common answers from make-ahead tips to storage, freezing, and the best jars to use.

RECIPES YOU MAY LIKE

• No-Bake Mini Cheesecakes
• Lemon Curd Parfaits
• Easy Pumpkin Pudding

Conclusion

These pumpkin mousse parfaits are creamy, cozy, and incredibly easy to make. They’re the kind of dessert that makes holiday entertaining stress-free while still feeling extra special. I know they’ll become one of your go-to fall treats too.

Print