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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