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
- 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.
- 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.
- 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.
- 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.
- 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
