This healthy vegan pumpkin mousse is easy to make with just 4 simple ingredients. You’ll need canned coconut milk, pumpkin, maple syrup and pumpkin pie spice or cinnamon, ginger and nutmeg. It can also be made low-carb and sugar-free by using stevia or monk fruit to sweeten the recipe.

Two jars of pumpkin mousse topped with yogurt, nuts and dates.

Pumpkin Mousse Ingredients

Here’s what you’ll need to make this recipe:

  1. Coconut cream. You can make coconut cream by placing a can of good quality, full-fat coconut milk in the fridge overnight. In the morning, the fatty cream will have separated from the water, allowing you to scoop it out.
  2. Pumpkin. I used canned pumpkin puree. You can do the same or use homemade pumpkin puree if you like. I like Farmer’s Market Pumpkin the best!
  3. Pumpkin pie spice. Pumpkin pie spice adds that tasty pumpkin pie flavour but if you can’t find any, no worries, I provided an option to use cinnamon, ginger and nutmeg in the recipe.
  4. Sweetener. I used maple syrup but agave would also work. You can also use stevia or monk fruit sweetener for low-carb pumpkin mousse.
A spoon scooping pumpkin mousse out of a jar.

How to Make Pumpkin Mousse

Let’s go through how to make this easy recipe.

Make the Coconut Cream

First you’ll want to make the coconut cream. To do so, place a can of coconut milk in the fridge overnight. When you’re ready to make the recipe, open the can and scoop the cream off the top, leaving the water behind. You should get about 1/2 cup of coconut cream.

Thick coconut cream in a can.
Scoop the coconut cream out of the can, leaving the coconut water behind.

Mix the Mousse

Next, mix the coconut cream with the pumpkin, maple syrup and pumpkin pie spice. You can use a blender or food processor, or just mix it in a bowl.

Pumpkin puree, pumpkin pie spice, coconut cream and maple syrup in a bowl.

Pumpkin pie mousse in a mixing bowl with a wooden spoon.

Set the mousse

Once you’ve mixed the mousse, divide it into 2 jars, small bowls or other serving containers and place in the fridge for a couple hours to firm up. That’s it! It’s now ready to enjoy.

Two small glass jars of pumpkin mousse.

Two stacked mason jars of pumpkin mousse with two spoons beside them.

How to Serve Pumpkin Mousse

You can serve the mousse as is, straight from the fridge. It’s just delicious on it’s own. If you want to add some toppings, I’d suggest:

I love it plain but for a treat, I like to serve it with the pecan crumble and some vanilla coconut yogurt. It’s also delicious as a dip for fruit, spread on cookies, as a topping for pancakes or waffles or layered into parfaits with granola and yogurt.

How to Make Pecan Crumble

To make the simple pecan crumble topping, add 1/4 cup pecans, dates or almonds and 3-4 soft, pitted dates to a food processor or blender and pulse a few times until it resembles a crumbly dough. Sprinkle over your pumpkin mousse and enjoy!

Spoon scooping pumpkin mousse and pecan crumble out of a small, glass jar sitting on a white surface with a dish cloth in the background.

Easy Pumpkin Mousse Recipe

This easy, healthy pumpkin mousse recipe is the perfect, light dessert to finish off Thanksgiving dinner but it’s lovely anytime for a sweet, pumpkin treat.

The recipe is vegan, gluten-free, oil-free, refined sugar-free and can be made sugar-free and low-carb if you use a sugar-free sweetener such as monk fruit or stevia.

More Easy Desserts

Loving this easy and delicious pumpkin mousse? You might like these recipes too:

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A spoon scooping pumpkin mousse out of a jar.

Pumpkin Mousse

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

This gorgeous, creamy, vegan pumpkin pie mousse is perfect for the holidays when you don’t feel like making a pie but it can also be enjoyed a anytime for a healthy dessert. 


Scale

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, just plain cooked pureed pumpkin)
  • 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. To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight. 
  2. When you’re ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream. 
  3. Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth. 
  4. Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.
  5. Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.

Notes

If you’re missing any of the spices, even just 1.5 tsp of cinnamon is yummy.

You can use 1/2 cup of store-bought coconut cream instead of making coconut cream from a can of coconut milk.

Keywords: easy, healthy, best, spice, pie, plant-based