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This pumpkin mousse tastes just like pumpkin pie filling! The best fall dessert, it’s fluffy, cozy-spiced, and mega delicious.

What do you like better: pumpkin pie filling, or the crust? Over here, Alex and I are Team Filling. (How about you?) If you are too, how about this pumpkin mousse? It’s all the creamy, cozy-spiced goodness of pumpkin pie filling packed into a light and fluffy mousse. Here we’ve served it in a shot glass because…why not? The advantage to shot glass desserts is that they control the portion size: all the delicious dessert goodness is packed into a tiny package! This mousse is fully plant based, brought to you by the magic of coconut milk. Best of all, it’s light, airy, and filled with comforting pumpkin spices.

How to make pumpkin mousse

I’ve always been a sucker for a good pumpkin pie; my grandma’s pie is my favorite. But sometimes at the end of a big meal a lighter dessert is in order. This year Alex and I put our heads together to create a fall dessert that would work for all diets, including vegan, gluten-free, and dairy-free. We came up with this healthy pumpkin mousse, which tastes just like the inside of a traditional pumpkin pie!

The big secret behind this pumpkin mousse: coconut milk! You wouldn’t think it, but you can whip coconut milk into a tasty, light and fluffy dairy free whipped cream. Here’s how to make pumpkin mousse (see the full recipe below):

Place a 15-ounce can of regular coconut milk in the refrigerator overnight. This lets the coconut cream to separate from the liquid.
Open the can and use a spoon to remove the hardened coconut cream from the top. Place it in the bowl of a stand mixer (or use a bowl and an electric hand mixer).
Beat on high until fluffy and whipped.
In a separate bowl, mix the pumpkin puree, maple syrup, vanilla, and pumpkin spices (cinnamon, ginger, nutmeg, and allspice).
Fold the vegan whipped cream into the pumpkin. Divide into shot glasses or bowls and chill before serving.

Serving pumpkin mousse

You can serve this healthy pumpkin mousse in whatever container you’d like! Here we served it as a shot glass dessert, which is a fun presentation. We topped it with crunchy pepitas and a dusting of cinnamon. Both Alex and I couldn’t stop eating them! Another topping you could use here is our Pecan Granola, which we used for our pumpkin parfaits recipe. It has fall flavors that would be perfect here.

And if you’d really like to send it over the top…make a second recipe of the Vegan Whipped Cream and add a little dollop to the top.

Related: 12 Healthy Pumpkin Recipes

This pumpkin mousse recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Pumpkin Mousse

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Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x

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Description

This pumpkin mousse tastes just like pumpkin pie filling! The best fall dessert, it’s fluffy, cozy-spiced, and mega delicious.

Ingredients

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1 can full-fat coconut milk (refrigerated overnight)
1 ½ cups organic pumpkin puree
¼ cup pure maple syrup
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup roasted salted pepitas (pumpkin seeds)

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Instructions

Refrigerate the coconut milk overnight.
When ready to prepare, open the coconut milk and remove the hardened coconut cream; place it in the bowl of a stand mixer or a bowl for hand mixing (discard the remaining liquid). Using the whisk attachment on a stand mixer or electric hand mixer, whip the cream for 2 to 3 minutes until light and fluffy.
In another bowl, mix together the 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 until fully combined. Divide the mixture into 4 glasses or bowls. Chill prior to serving.
Garnish each glass with pepitas. Dust with additional cinnamon and serve.

Category: Dessert
Method: Whisked
Cuisine: American