This Vegan Pumpkin Mousse is the perfect vegan dessert recipe for the holidays! With just a handful of delicious ingredients, this mousse is dairy free, vegan, paleo and keto friendly. A delicious sweet treat for any gathering!
Thick, creamy, custardy…
Doesn’t look vegan…does it?
It sure is!
This Pumpkin Mousse surpasses all expectations one could possibly have for a vegan dessert. I mean just look at her….isn’t she dreamy?!
So let’s set the record straight: I am in no way a vegan. Sure, I dabble in plant based meals, tofu, vegan sauces, and noodle bowls. BUH-LEE ME. They’re one of my favorite past times. But I also am a happy carnivore, enjoying many non-plant based meals all the same.
But, one thing I like to encourage here on So Happy You Liked It is living a life of balance. That said, I like exploring ingredients and dishes that don’t make it in to my normal repertoire. And it just so happens that “Vegan Pumpkin Mousse” can be filed here.
A Couple Considerations
First: As I researched vegan mousse and pudding recipes, one thing was certain: you MUST use full fat coconut milk or cream to ensure the right consistency is met. Most grocers should have this – look in the baking or Global cooking aisle.
Additionally, it has to be chilled. A good 12-24 hours should be just fine. This allows the coconut cream to separate from the water and harden at the top of the can. When you open it, you’ll see the hardened cream – I use that word repetitiously because it literally will be hard. Carefully navigate your spoon in the can, but tread carefully! There have been numerous times I’ve jammed a spoon in to a can, which results in a soupy mess that always seems to squirt in my eye.
You’ve been warned.
Second: Thoroughly mix the ingredients until they’re lump free. Short cutting this piece of advice will yield a mousse that has little “chunks” of coconut cream. Still delicious, but not ideal. Continue to process until desired consistency is met!
Third: With so few ingredients, go for the good stuff! Get real vanilla (no imitation, please), pure maple syrup, quality cinnamon. I promise you’ll taste the difference. 
Now, I whole heartedly understand if trying a vegan dessert doesn’t speak to you during the holidays. But just GO WITH ME HERE, OK?!
After indulging in so many sweets, so many carbs, so many likely processed foods…perhaps, in fact, a vegan recipe is precisely the thing you need this holiday season. Just sayin’.
Give it a try and let me know what you think! Oh, and do yourself a solid and make a double batch of that coconut whipped cream and thank me later.
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Vegan Pumpkin Mousse
Ingredients
For the Pumpkin Mousse:
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup refrigerated coconut cream, see note
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of salt
For the Coconut Whipped Cream:
- 1/4 cups refrigerated coconut cream, see note
- 1 Tbsp pure maple syrup
- Splash of vanilla
- 1/8 tsp cinnamon
Instructions
For the Pumpkin Mousse:
- Combine pumpkin, coconut cream, maple syrup, vanilla, cinnamon, and salt in a small food processor or blender. Blend thoroughly to combine ensuring mixture is lump free.
- Pour mousse in to two cups, refrigerate at least 30 minutes or up to 1 day in advance.
For the Coconut Whipped Cream:
- Place reserved coconut cream, maple syrup, vanilla, and cinnamon in a chilled bowl. Using a handheld mixer, beat the mixture until it resembles airy whipped cream, about 5 minutes.
- When ready to serve, top each mousse cup with coconut whipped cream, and sprinkle with cinnamon.
Notes
- Use Coconut Cream - not coconut milk - in this recipe. Place can unopened in the refrigerator at least 1 day in advance. The coconut cream will separate from the water and harden at the top. This is what you want!
- For this recipe, I used one whole can of coconut cream. After the 1 cup allocated to the mousse, I used what was leftover for the whipped coconut cream. You can make a larger batch if you prefer, but I found that this was plenty to top the two mousse cups that this recipe makes.