Vegan Pumpkin Mousse Recipe

ByNaomi Fletcher
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Introduction

This creamy vegan pumpkin mousse is a delightful alternative to traditional pumpkin pie, perfect for the holidays or any time you want a healthy, satisfying dessert. Made with coconut cream and pumpkin puree, it’s simple to prepare and naturally sweetened with maple syrup.

The image shows a small glass jar filled with layers of creamy peanut butter, white milk, and crunchy mixed nuts including almonds and walnuts on top. The peanut butter layer is thick, light brown, and smooth, sitting beneath the nuts and white milk, which is partially soaking into the peanut butter. A silver spoon is dipping into the jar, scooping a mix of peanut butter, milk, and nuts. The jar is on a surface with a white marbled texture, and a soft beige cloth is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup coconut cream, from 1 13.5 oz can full-fat coconut milk (see instructions)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice, or 1 tsp cinnamon plus 1/4 tsp ground ginger and 1/4 tsp ground nutmeg

Instructions

  1. Step 1: Refrigerate a can of full-fat coconut milk overnight to allow the cream to separate.
  2. Step 2: Open the chilled can and scoop the thickened coconut cream off the top into a mixing bowl, leaving the watery part behind. This should yield about 1/2 cup of coconut cream.
  3. Step 3: Add the pumpkin puree, pumpkin pie spice, and maple syrup to the coconut cream. Mix until completely smooth.
  4. Step 4: Divide the mousse into two jars, dishes, or serving containers.
  5. Step 5: Refrigerate for at least two hours to let it firm up.
  6. Step 6: Serve chilled on its own or top with coconut whipped cream, dairy-free vanilla yogurt, and optional crumbled dates and pecans.

Tips & Variations

  • If you don’t have all the spices, simply use 1.5 teaspoons of cinnamon for a delicious flavor.
  • You can substitute 1/2 cup of store-bought coconut cream instead of making coconut cream from a can.
  • For added texture, sprinkle toasted nuts or seeds on top before serving.

Storage

Store leftover pumpkin mousse in an airtight container in the refrigerator for up to three days. Gently stir before serving if it separates slightly. This mousse is best enjoyed chilled and does not require reheating.

How to Serve

Two small clear glass jars are filled with a thick orange-colored creamy mixture, likely pumpkin or sweet potato puree. Each jar is topped with a crunchy granola layer that has a golden-brown color and clumpy texture, giving contrast to the smooth base layer. The jars sit on a white marbled surface with a soft off-white cloth casually placed in the background, and the overall setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Just be sure to cook it thoroughly and drain any excess water for a smooth, thick consistency.

Is this mousse gluten-free and vegan?

Yes, this pumpkin mousse is naturally vegan and gluten-free, making it suitable for various dietary needs.

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Vegan Pumpkin Mousse Recipe

★★★★★

4.9 from 113 reviews
  • Author: Naomi
  • Total Time: 2 hours 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This vegan pumpkin pie mousse is a creamy, light, and healthy dessert perfect for the holidays or anytime you want a festive treat without making a full pie. It’s made with coconut cream, pumpkin puree, maple syrup, and warm spices, offering a delightful dairy-free and gluten-free option.

Ingredients

Scale

Primary Ingredients

  • 1/2 cup coconut cream, from 1 13.5 oz can full-fat coconut milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp ground ginger, and 1/4 tsp ground nutmeg)

Instructions

  1. Prepare the coconut cream: Place a can of full-fat coconut milk in the refrigerator overnight. This will allow the cream to separate and solidify at the top.
  2. Scoop the cream: Open the chilled coconut milk can and carefully scoop out the thickened coconut cream into a mixing bowl or blender, leaving the watery part behind. You should end up with about 1/2 cup of coconut cream.
  3. Mix ingredients: Add the canned pumpkin puree, pumpkin pie spice, and maple syrup to the coconut cream. Mix thoroughly until the mixture is completely smooth and creamy.
  4. Chill the mousse: Divide the mixture evenly into two serving jars or dishes. Place them in the refrigerator for at least 2 hours to allow the mousse to firm up.
  5. Serve and garnish: Serve the mousse chilled. Optionally, top with coconut whipped cream, dairy-free vanilla yogurt, crumbled dates, or pecans for extra texture and flavor.

Notes

  • If you don’t have all the spices, using just 1.5 tsp of cinnamon is a delicious alternative.
  • You can substitute homemade coconut cream with 1/2 cup store-bought coconut cream for convenience.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: pumpkin mousse, vegan dessert, dairy-free dessert, Halloween dessert, holiday dessert, healthy dessert

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