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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pumpkin mousse

Vegan Pumpkin Mousse Recipe


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

Ingredients

Scale
  • 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

Instructions

  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.

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.