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Mini KISSES Pumpkin Mousse Cups


5 hours 30 minutes
Skill Level
10 mousse cups

You can make a smooth and sweet pumpkin mousse from scratch. This easy dessert takes sweet melted HERSHEY'S MINI KISSES Milk Chocolates and turns them into the cup for a decadent, no-bake pumpkin spice mousse. They'll be your new go-to dessert all fall.

Ingredients & Directions

Prep Time
40 minutes
Cool Time
20 minutes
Chill Time
4 hours 10 minutes


  • 1 1/2 cups
  • 24 large tube
  • 1/2 cup
  • 1/2 cup
    canned pumpkin
  • 1 tsp
    vanilla extract
  • 1 tsp
    pumpkin pie spice
  • 1/3 cup
    powdered sugar
  • 1 cup
    cold whipping cream (1/2 pt)

Step-By-Step Directions

Equipment Needed 
Muffin Cup Tin 2-1/2-Inch Muffin Cup Tin
Muffin Cups Muffin Cups
Microwave Microwave
Pastry Brush Soft Pastry Brush
Refrigerator Refrigerator
Microwave-Safe Bowl Microwave-Safe Bowl
Mixing Bowl Mixing Bowl
Mixer Mixer

Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup chips. Place remaining 1-1/4 cup chips in small microwave-safe bowl; microwave at medium (50%) 1 minute or until melted when stirred. Mixture should be thick.


Coat inside pleated surfaces and bottoms of bake cups very thickly with melted chocolate, using a soft pastry brush. Refrigerate 10 minutes; recoat any thin spots with melted chocolate.* Refrigerate until firm, about 2 hours. Gently peel off paper; refrigerate until ready to fill.


Place marshmallows, milk, and pumpkin in medium microwave-safe bowl. Microwave at medium 1 minute; stir. Microwave an additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.


Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse; garnish with reserved chips. Cover; refrigerate 2 hours or until firm. Cover; refrigerate leftovers.

Note: If reheating is needed, microwave chocolate at medium 30 seconds; stir.

Additional questions?