Pumpkin Mousse Cups

pumpkin mousse cups

These easy little desserts would be a perfect holiday dessert for your Friendsgiving celebration. Everyone needs to watch what they eat with all the holiday parties, but no one should have to skip dessert. Flatbread is a natural choice for keeping it light and healthy before the big Thanksgiving feast. We bake it up crisp into cups that we dust with cinnamon and coconut sugar, then we fill it with a spiced pumpkin mousse for a sweet single serving, make-ahead treat. If you like pumpkin pie, you’ll love this dessert!

*To up your presentation game somewhat, take a wide mouthed jar and insert a plastic baggie into the opening. Then, spoon the mousse into the open baggie, allowing the jar to hold the contents upright while you do fill the bag. Then, snip a small hole out of one of the corners of the bag and squeeze the opening end of the bag to crate a piping bag on the cheap. Voilà!

-Amy at Flatout

Pumpkin Mousse Cups


  • Makes 8 flatbread cups
  • 4 Flatout Foldits
  • 1/2 cup sugar or coconut sugar
  • 1 1/2 tablespoon pumpkin spice
  • Coconut oil spray or coconut oil


Pre-heat oven to 350°F. Cut each Foldit flatbread in half to make 4 separate circles. Spray or brush one side of the flatbread circle with coconut oil and sprinkle that side with the cinnamon sugar mixture. Place each with coated side facing upward into a cupcake tin, lightly pressing into each cavity to create a bowl shape. Bake for 6-7 minutes then remove the flatbread cups from the oven and let cool completely.

Pumpkin mousse:
1 cup heavy whipping cream, chilled
1 3/4 cups pumpkin purée
1/3 cup whole milk
1 (3.4-ounce) box vanilla instant pudding mix
1 teaspoon pumpkin pie spice, with extra for garnish
pinch salt

Place the cream into the bowl of a stand or a hand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes. At this point, set about 1/2 cup of whipped cream aside in the refrigerator for garnish.
In another bowl, whisk together the pumpkin purée and the milk. Add the pudding mix and spices and whisk to combine. Next, fold in the whipped cream until combined. Chill in the refrigerator for at least 1 hour and up to 4 before spooning or piping into the spiced baked cups, garnishing with the whipped cream and a pinch of cinnamon or pumpkin spice. Serve immediately.

Rate and Review

  1. Kris mancini November 2, 2016 at 5:27 pm #

    I really appreciate your flair with writing & recipes/food. My question – when u say cut the foldout in half to make 4 circles this makes 2 circles. If I then cut this in half it makes 4 crescent shapes. Please help clarify as I seem to be missing it. Thanks!

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