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veagn pumpkin mousse

Vegan Pumpkin Mousse

This vegan mousse is the perfect fall dessert. It's creamy, simple to make, and full of that pumpkin pie spice!
Course Dessert
Keyword fall, mousse, pumpkin, thanksgiving
Prep Time 10 minutes
Total Time 58 minutes
Servings 3 people
Author Robin


  • 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)


  • 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.