Pumpkin season is here! To all the pumpkin lovers out there, this season is for you! I figured we would kick off the season with a light yet pumpkin loaded vegan mousse. This Vegan Pumpkin Mousse involves only 6 ingredients. This recipe is going to need to have a place on the Thanksgiving dinner table this year because it’s next level. The best news of all it only takes 10 minutes to actually prepare this dessert.
how to make vegan mousse?
You need to start the process of this vegan mousse a little ahead of time because the coconut cream you use should be placed in the fridge beforehand. Place a can of full-fat coconut milk in the fridge for at least 24 hours. Although I do suggest 48. This allows for the cream and the water to separate and then when you open the can you can just scoop out the cream and save the water for another use ( i.e smoothie time!). Once this step is done it literally takes 10-15 minutes to make the mousse.
When the coconut cream has separated, simply add the pumpkin puree, spices, maple syrup, coconut cream, and vanilla to a food processor and process until smooth. Making this vegan mousse is THAT easy. Place this vegan mousse in the fridge for at least 2 hours to let it set and then you are ready to dive in. Don’t forget the coconut whipped cream on top. It really ties it all together.
I hate to break it to you, but the Picky Husband doesn’t like pumpkin. He doesn’t like any pumpkin recipe. He thinks pumpkin spice lattes are beyond weird. And he doesn’t even like pumpkin pie. I will never understand. But that’s ok. If he doesn’t like pumpkin recipes, I’ll forgive him. But that being said, this dish is not Picky Husband Approved. He tasted it and said, “Other people will like it!” So there’s that. If you only listen to the picky husband this recipe might not be for you. But if you like pumpkin pie, I am VERY confident you will like this dairy free mousse.
here are a few reasons why I love this vegan pumpkin mousse, so listen up!
- One reason I love this vegan pumpkin mousse is that it only has 6 ingredients in it! SIX! That’s it. You don’t have to destroy your pantry looking for 20 different ingredients. These ingredients should be easy to find if you don’t already have them in your pantry.
- A great thing about this vegan mousse is that it can be made ahead of time. Make this pumpkin dessert the day before and simply leave it in the fridge (in a sealed container). Before you are ready to serve it, get that coconut whipped cream mixed up and then remove the mousse from the fridge and add it to small cups. Also if you have leftovers, (that’s a big IF), store the mousse separately from the coconut whip and leave in the fridge for a few days. It’s definitely best fresh (eaten within the first 24 hours) but you still have some options.
- This pumpkin dairy free mousse is Thanksgiving in a cup. Canadian Thanksgiving is coming up REAL quick (I was shocked when I looked at a calendar the other day). SO maybe if you are now frantically planning a Thanksgiving dinner, this delightful dessert will make it on your table casue it’s quick and easy.
Looking for more vegan pumpkin recipes? Try these!
This dairy free mousse is basically pumpkin pie in a cup (sans crust). It’s beyond creamy, loaded with that seasonal flavour and a cinch to make. This dessert is bound to be a hit at the Thanksgiving table to all the pumpkin lovers. If you were shocked that Thanksgiving is just around the corner (like I was) then this vegan pumpkin mousse is just what you need. Barely any planning involved, it’s a no-fuss yet mouthwatering dessert! It’s here to save the day and make your taste buds happy. Here’s to you, pumpkin.
| Prep Time | 10 minutes |
| Passive Time | 48 hours |
| Servings |
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- 3/4 cup coconut cream
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1-2 tbsp maple syrup
- 1 tsp vanilla
- coconut whip (to top)
Ingredients
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- If you are making your own coconut whip, be sure to follow the directions in the link provided in the NOTES section.
- Place a can of full fat coconut milk in the fridge 1-2 days before making this mousse. So that the cream separates from the water in the can.
- Once the coconut cream is ready, simply add all the ingredients together in a food processor and blend until smooth. I suggest starting with 1 tbsp of maple syrup and then adding more if desired.
- Place the pumpkin mousse in a sealed container for at least 2 hours. But is fine overnight.
- When you are ready to serve, dish the mousse out into 3-4 small bowls and top with coconut whipped cream.
- Best enjoyed fresh but will stay fresh for a few days if sealed in a container and stored in the fridge.
Follow this link for the recipe for your own coconut whip.
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