This pumpkin mousse tastes just like a pumpkin pie filling! The best fall dessert, it’s moist, spicy and super delicious.
Which do you prefer: the pumpkin pie filling or the crust? Here Alex and I are Team Filling. (And you?) If you too, how about this pumpkin mousse? It’s all the creamy, flavorful goodness of pumpkin pie filling encased in a light, fluffy mousse. Here we served it in a shot glass because…why not? The advantage of shot glass desserts is that they control portion sizes: all delicious desserts are packed in a small package! This foam is purely vegetable, brought about by the magic of coconut milk. Best of all, it’s light, airy, and packed with calming pumpkin spice.
How to make pumpkin mousse
I’ve always been a fan of good pumpkin pie; My grandmother’s cake is my favorite. But sometimes, at the end of a big meal, you need a lighter dessert. This year, Alex and I brainstormed together to create a fall dessert that would suit all diets, including vegan, gluten-free, and dairy-free. We created this healthy pumpkin mousse that tastes like the inside of a traditional pumpkin pie!
The big secret of this pumpkin mousse: coconut milk! You wouldn’t believe it, but you can whip coconut milk into a delicious, light and fluffy dairy-free whipped cream. How to make Pumpkin Mousse (see full recipe below):
- Place a 15-ounce can of regular coconut milk in the refrigerator overnight. This allows the coconut cream to separate from the liquid.
- Open the box and use a spoon to scoop out the hardened coconut cream from the top. Place in the bowl of a stand mixer (or use a bowl and electric hand mixer).
- Beat over high heat until fluffy and whipped.
- In another bowl, combine pumpkin puree, maple syrup, vanilla, and pumpkin spices (cinnamon, ginger, nutmeg, and allspice).
- Fold the vegan whipped cream under the pumpkin. Pour into shot glasses or bowls and chill before serving.
Serve pumpkin mousse
You can serve this healthy pumpkin mousse in any container you like! Here we served it up as a shot glass dessert, which is a fun presentation. We dusted it with crunchy pumpkin seeds and cinnamon. Alex and I couldn’t stop eating them! Another topping you can use here is our pecan granola, which we used in our pumpkin parfaits recipe. It has autumn flavors that would be perfect here.
And if you really want to overdo it… make a second vegan whipped cream recipe and add a little dollop on top.
Related: 12 healthy pumpkin recipes
This pumpkin mousse recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
This pumpkin mousse tastes just like a pumpkin pie filling! The best fall dessert, it’s moist, spicy and super delicious.
- 1 Can of coconut milk (chilled overnight)
- 1½ cups Organic Pumpkin Puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Cinammon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup salted roasted pumpkin seeds
- Chill the coconut milk overnight.
- When done, open the coconut milk and scoop out the hardened coconut cream; Place in the bowl of a stand mixer or in a bowl to mix by hand (discard any remaining liquid). Using the whisk of a food processor or electric hand mixer, whip the heavy cream until light and fluffy, 2-3 minutes.
- In another bowl, combine organic pumpkin puree, pure maple syrup, vanilla extract, ground cinnamon, ground allspice, ground ginger, and ground nutmeg. Then fold in the coconut cream with a spatula and mix well. Divide the mixture between 4 glasses or bowls. Chill before serving.
- Garnish each glass with pumpkin seeds. Sprinkle with additional cinnamon and serve.
- Category: Dessert
- Method: flogged
- Kitchen: American
Keywords: Mousse, Pumpkin Mousse, Pumpkin Recipes, Vegan, Gluten Free, Dessert, Vegan Dessert
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