The holidays are not complete without a tasty dessert. Although pumpkin pie is a staple Thanksgiving dinner dessert, we wanted to switch things up this year without sacrificing flavor. This year, we are making a vegan pumpkin mousse made with ingredients you may already have in your pantry – canned coconut milk and canned pumpkin – for a quick, healthy, and super easy dessert!
pumpkin mousse

Vegan Pumpkin Mousse

Coconut Milk Whipped Cream

This recipe is vegan, dairy-free, and gluten free. You may not believe me when I say this, but you can whip up a can of coconut milk and turn it into a delicious dairy-free whipped cream. The coconut milk in this recipe adds a super creamy and delicious texture.

Canned Pumpkin

As you probably already know, we are big fans of canned pumpkin here. Canned pumpkin is not only a super convenient ingredient for short-cut recipes, like these pumpkin pancakes, but it is also packed with many, many nutritional benefits. Some of which include the following:

  • Vitamin A: shown to support your immune system and help your body fight infections
  • Potassium: linked to lower blood pressure and also reduces the risk for strokes
  • Fiber: helps lower blood cholesterol and improve digestion

Check out some of our pumpkin recipes, such as our pumpkin chicken chili, pumpkin muffins, pumpkin overnight oats, and pumpkin-spiced energy bites.

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Vegan Pumpkin Mousse

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  • Author: Jennifer McDaniel
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 c. full-fat canned coconut milk, refrigerated
  • 1 c. canned pumpkin pureé
  • 3 T. maple syrup
  • 1 t. vanilla extract
  • 1 t. ground cinnamon, plus more for dusting
  • 1 t. ground ginger
  • 1/4 t. nutmeg
  • 1/4 t. cloves
  • 1/4 c. toasted walnuts, for topping


  1. The night before or at least 3 hours before you decide to make this dessert, store your canned coconut milk in the refrigerator and let it solidify completely. Then, scoop out 1 cup of the solid coconut milk and transfer to the bowl of a stand mixer.
  2. Whip the coconut milk until it becomes light and fluffy. It should look like whipped cream.
  3. In a separate bowl, whisk together the rest of the ingredients.
  4. Fold in the whipped coconut milk until combined. Reserve at least 1/2 cup of the whipped coconut milk.
  5. Divide the pumpkin filling into 4 bowls, ramekins, or cups. Top with a scoop of whipped coconut milk, chopped toasted walnuts, and a sprinkle of cinnamon.


  • Serving Size: 1 serving
  • Calories: 226
  • Sugar: 11.5 g
  • Sodium: 13 mg
  • Fat: 17.1 g
  • Carbohydrates: 18.7 g
  • Fiber: 2.7 g
  • Protein: 3 g
  • Cholesterol: 0 mg