Pumpkin Mousse

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

Pumpkin mousse

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):

  1. Place a 15-ounce can of regular coconut milk in the refrigerator overnight. This lets the coconut cream to separate from the liquid.
  2. 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).
  3. Beat on high until fluffy and whipped.
  4. In a separate bowl, mix the pumpkin puree, maple syrup, vanilla, and pumpkin spices (cinnamon, ginger, nutmeg, and allspice).
  5. 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

Pumpkin mousse

This pumpkin mousse recipe is…

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

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Vegan Pumpkin Mousse

Pumpkin Mousse

1 Star2 Stars3 Stars4 Stars5 Stars (35 votes, average: 4.23 out of 5)

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


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


  • 1 can full-fat coconut milk (refrigerated overnight)
  • 1 1/2 cups organic pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup roasted salted pepitas (pumpkin seeds)


  • 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

Keywords: Mousse, Pumpkin Mousse, Pumpkin Recipes, Vegan, Gluten Free, Dessert, Vegan Dessert

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Bethany @ Athletic Avocado
    November 6, 2015 at 7:18 am

    I love pumpkin pie but I often feel too full to eat an entire slice after a huge thanksgiving meal! These sliders are great because they are healthy and light!

  • Reply
    November 6, 2015 at 7:54 am

    I LOVE these!
    They sound easy to make and delicious.
    I’m putting these in my Friendsgiving menu :) xo

  • Reply
    November 6, 2015 at 8:58 am

    These look amazing! mmmmmm!

  • Reply
    November 6, 2015 at 9:04 am

    I love little desserts like this – so pretty and perfect for entertaining! Delicious recipe guys!

  • Reply
    Rebecca @ Strength and Sunshine
    November 6, 2015 at 9:40 am

    O yum yum yum! So good coconut and pumpkin!

  • Reply
    Amy @ Parsley In My Teeth
    November 6, 2015 at 10:53 am

    These are adorable! Just my kind of dessert – tasty but not overly sweet. Thanks for sharing another great Thanksgiving recipe!

  • Reply
    November 6, 2015 at 11:51 am

    This would be a perfect for special diets in Thanksgiving, but I’m also imagining it as a dessert to end a non-Thanksgiving dinner party this time of year. I bet the textures amazing, and I love that it’s garnished with pepitas.

  • Reply
    Rachel @TheCastejons
    November 6, 2015 at 6:23 pm

    Thanksgiving dessert: check! I am a sucker for all things in individual portions!

  • Reply
    November 7, 2015 at 11:24 am

    I’ll skip the shooters and just eat this straight from the bowl, thanks. ;)

  • Reply
    November 8, 2015 at 5:40 pm

    I made these tonight. The flavor was good, but I wonder if the type of coconut milk makes a difference. The texture was pretty grainy. My coconut cream just didn’t whip up like it should have. Any suggestions would be appreciated, because I really enjoyed the flavored!

    • Reply
      November 9, 2015 at 8:42 am

      This is so interesting – thank you so much for sharing this! What brand and type of coconut milk did you use – assume it was full fat? Coconut cream is a bit grainier than typical cream, but the texture should be light and fluffy. Let me know a few more details, and I can try to investigate more!

  • Reply
    November 1, 2020 at 10:16 pm

    can i sub cool whip for coconut cream?

    • Reply
      Alex Overhiser
      November 2, 2020 at 9:37 am


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