Vegan Pumpkin Mousse
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!
Servings: 2 servings
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
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.