Creamy, delicious, and simple Vegan Pumpkin Mousse topped with dairy-free whipped cream and crushed nuts. It’s perfectly sweet and the texture is absolutely dreamy! The perfect fall dessert.
Serious question for you. Are you team pumpkin or team apple when it comes to Thanksgiving? I’m personally team pumpkin! Our family has never made any apple desserts for Thanksgiving, so I guess it’s just what I’m used to. No discrimination against apple desserts though because I love a good apple crisp or apple pie!
Speaking of pumpkin, if you’re looking for a delicious, yet healthy dessert to make for Thanksgiving, look no further. This Vegan Pumpkin Mousse is quite possibly the easiest dessert to make and the ingredients are not only simple, but very healthy.
The mousse is made from pumpkin puree (not pumpkin pie filling), coconut cream, maple syrup, and a few warming spices like cinnamom, cloves, nutmeg, and ginger.
The best part of this recipe is that you simply toss all the ingredients into a blender and blend it up until it’s nice and creamy! Then top with a dollop of your favorite dairy-free whipped cream or cool whip, sprinkle a few nuts on top and that’s it. I told you it was easy 🙂
Speaking of dairy-free whipped cream or cool ship, this stuff is the best. It tastes exactly like Cool Whip and it’s available at most grocery stores in the freezer section. Don’t forget to let it defrost before making this mousse!
This mousse is creamy, dreamy, pumpkiny, perfectly sweet, and great for the holidays. It’s great to make ahead of time too! Simply store the mousse in a glass tupperware container, then spoon into bowls or short glasses when ready to serve.
I hope you love this Vegan Pumpkin Mousse! I know I’ll be making this for my family on Thanksgiving this year.
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Vegan Pumpkin Mousse
Ingredients
- 1 (15oz) can Pumpkin Puree
- 1 (15oz) can Full-Fat Coconut Milk or Cocoonut Cream do not add the liquid
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- 3 tsp Cinnamon
- 1 ¼ tsp Ground Ginger
- ¼ tsp Nutmeg
- ⅙ tsp Cloves
- ¼ tsp Salt
- Dairy-Free Whipped Cream for serving
- Peacans or Walnuts for serving
Instructions
- Open can and of coconut cream and remove solid fat layer on top. Do not use the liquid at the bottom of the can (it will thin out the mousse too much).
- Add coconut cream and canned pumpkin to a blender, along with maple syrup, vanilla, and spices.
- Blend until creamy (about 30 seconds).
- To servce, spoon the mousse into small bowls or glasses. Top with dairy-free whipped cream or cool whip and sprinkle pecans or walnuts on top.
This recipe is absolutely delicious! So yummy for fall or the holidays 🙂