If you love pumpkin pie, you'll love this light pumpkin mousse! It tastes like light fluffy pumpkin pie filling. It's a mix between no-bake cheesecake and French mousse, with sweetened pumpkin puree folded with whipped cream and sweetened egg yolks.
Combine the egg yolks and powdered sugar together in a mixing bowl.
Using a hand or stand mixer, whisk the two together on high speed until pale yellow and creamy for about 1 minute.
Add the pumpkin purée, pumpkin pie spice, and salt to the bowl.
Continue to mix until the pumpkin is well combined for about 1 minute.
Add the whipping cream and vanilla to a second mixing bowl (or, transfer the pumpkin mixture to another vessel then wash and dry the first bowl).
Whisk the cream on high speed to the soft peak stage, where the cream holds its shape but isn’t stiff for about 2 to 3 minutes.
Spoon the whipped cream into the bowl of pumpkin.
Gently fold the cream and pumpkin together until no white or orange streaks remain.
Spoon the mousse into four small bowls or glasses.
Place the mousse in the refrigerator to chill for 4 to 5 hours before serving.
When ready to serve, top the pumpkin mousse cups with more whipped cream, a sprinkle of candied nuts, or crumbled, gingersnap cookies (see notes for more serving suggestions).