Vegan Pumpkin Mousse
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.
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.
Notes
I love the SoDeclious Cool Whip! You can find it in the freezer section at most grocery stores. Just let it thaw out for about 30 minutes before serving!