15 Minute Pumpkin Mousse Vegan
Craving something creamy, dreamy, and utterly divine this fall season? This pumpkin mousse vegan is your answer to dessert perfection! Rich, silky, and bursting with warm spices, this plant-based treat captures all the cozy flavors of autumn without any dairy.
Quick to whip up in just 15 minutes, it’s the perfect dessert for busy weeknights or impressive dinner parties. Just like our popular [chocolate avocado mousse recipe], this dessert proves that vegan treats can be incredibly indulgent and satisfying for the whole family.
What is Pumpkin Mousse Vegan ?
Ever wonder why we call it “mousse” when it’s light as air yet rich as velvet? This French-inspired dessert gets its name from the word meaning “foam” or “froth.” Our pumpkin mousse Vegan transforms humble pumpkin puree into an elegant, cloud-like dessert that melts on your tongue.
After all, they say the way to anyone’s heart is through their stomach! Ready to create some autumn magic in your kitchen?
Why You’ll Love This Pumpkin Mousse Vegan:
Silky Smooth Perfection: This mousse achieves restaurant-quality texture using simple plant-based ingredients. The combination of coconut cream and pumpkin puree creates an incredibly smooth, luxurious mouthfeel that rivals any traditional dairy-based dessert.
Budget-Friendly Indulgence: Making this at home costs a fraction of what you’d pay at fancy restaurants. With pantry staples like pumpkin puree, maple syrup, and basic spices, you can create an elegant dessert for under $10 that serves 6-8 people.
Warm Spice Symphony: Cinnamon, nutmeg, and vanilla dance together in perfect harmony, while optional toppings like toasted coconut flakes, chopped pecans, or a drizzle of caramel sauce add delightful texture contrasts. Similar to our beloved [spiced apple crisp recipe], these warming flavors make every bite feel like a cozy autumn hug.
Ready to impress your guests and treat yourself to something special? Let’s dive into this simple yet spectacular recipe!
How to Make Pumpkin Mousse Vegan:
Quick Overview
This pumpkin mousse Vegan delivers maximum flavor with minimal effort. The secret lies in achieving the perfect balance of creamy coconut cream and rich pumpkin puree, enhanced with warm autumn spices.
Key Features:
- Silky, restaurant-quality texture
- No baking required
- Rich, satisfying flavor profile
- Perfect make-ahead dessert
Total Time: 15 minutes active + 2 hours chilling Prep Time: 15 minutes Chill Time: 2-4 hours Serves: 6-8 people
Key Ingredients for Pumpkin Mousse Vegan:
Base Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) full-fat coconut milk (chilled overnight)
- 1/2 cup maple syrup
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Toppings:
- Toasted coconut flakes
- Chopped pecans or walnuts
- Vegan whipped cream
- Cinnamon stick for garnish
Step-by-Step Instructions:
Step 1: Prepare the Coconut Cream Chill your coconut milk can overnight in the refrigerator. Open the can and scoop out only the thick, solidified cream from the top, leaving the liquid behind. You should have about 1 cup of thick cream. Whip this cream with an electric mixer for 2-3 minutes until light and fluffy.
Step 2: Create the Pumpkin Base In a separate bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, and all the spices until completely smooth. Make sure there are no lumps remaining.
Step 3: Thicken the Mixture Sprinkle the cornstarch over the pumpkin mixture and whisk vigorously for 1-2 minutes until fully incorporated. This will help achieve that perfect mousse consistency.
Step 4: Fold and Combine Gently fold one-third of the whipped coconut cream into the pumpkin mixture to lighten it. Then carefully fold in the remaining cream in two additions, maintaining the airy texture.
Step 5: Chill and Set Divide the mousse among individual serving glasses or one large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. For best results, chill for 4 hours or overnight.
Step 6: Serve and Garnish Before serving, add your favorite toppings like toasted coconut flakes, chopped nuts, or a dollop of vegan whipped cream. Serve chilled for the best experience.
What to Serve Pumpkin Mousse Vegan With:
This versatile dessert pairs beautifully with various accompaniments:
Sweet Additions:
- Gingersnap cookies or graham crackers for dipping
- Fresh berries for a tart contrast
- Caramel or chocolate drizzle
- Candied pecans or walnuts
Beverage Pairings:
- Warm chai tea or spiced coffee
- Dessert wines like Moscato
- Almond or oat milk for lighter option
- Hot chocolate for ultimate indulgence
Seasonal Combinations:
- Serve alongside apple crisp or pear tart
- Perfect finale to Thanksgiving dinner
- Pair with pumpkin bread for double pumpkin delight
Top Tips for Perfecting Pumpkin Mousse Vegan:
Achieve Perfect Texture: Always use full-fat coconut milk and chill it overnight. The separation is crucial for achieving that whipped, airy consistency that makes mousse special.
Spice Substitutions: Don’t have all the individual spices? Use 2 teaspoons of pumpkin pie spice instead. For extra warmth, add a pinch of cardamom or allspice.
Sweetness Adjustments: Taste your mixture before chilling and adjust sweetness as needed. Some prefer it less sweet, while others enjoy extra maple syrup or a touch of brown sugar.
Avoid Common Mistakes: Never skip chilling the coconut milk, and don’t overmix once you add the cream – gentle folding preserves the light texture.
Make It Extra Special: For special occasions, layer the mousse with crushed cookies or serve in fancy glasses with a cinnamon stick garnish.
Storing and Reheating Tips:
Refrigerator Storage: This mousse stays fresh in the refrigerator for up to 5 days when covered tightly with plastic wrap or stored in airtight containers.
Freezing Instructions: You can freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before serving. The texture may be slightly different but still delicious.
Best Serving Practices: Remove from refrigerator 10-15 minutes before serving for optimal texture. The mousse should be cold but not rock-hard.
Leftover Ideas: Use leftover mousse as a filling for vegan donuts, spread between cake layers, or swirl into oatmeal for a decadent breakfast.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree 2-3 cups of fresh pumpkin. Make sure to drain excess moisture by placing the puree in a fine-mesh strainer for 30 minutes before using.
What if I don’t have coconut milk? Cashew cream works beautifully as a substitute. Soak 1 cup raw cashews overnight, then blend with 1/2 cup water until completely smooth.
How can I make this sugar-free? Replace maple syrup with your favorite liquid sweetener like monk fruit syrup or agave. Start with less and adjust to taste.
Can I make this ahead for parties? Yes! This mousse is perfect for make-ahead entertaining. It actually improves in flavor after sitting overnight, and the texture becomes even more set.
Why is my mousse not setting properly? Usually this happens when the coconut milk wasn’t cold enough or you didn’t get enough solid cream. Try chilling longer or adding a bit more cornstarch.
Can I add other flavors? Definitely! Try adding orange zest, espresso powder, or even a splash of bourbon for adult versions. Start with small amounts and taste as you go.
Nutrition Information
| Nutrient | Per Serving (1/8 recipe) |
|---|---|
| Calories | 185 |
| Total Fat | 12g |
| Saturated Fat | 10g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Protein | 2g |
| Sugar | 14g |
| Sodium | 75mg |
| Vitamin A | 120% DV |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Additional Helpful Tips for Success:
Ingredient Quality Matters: Use organic pumpkin puree when possible for the best flavor. Libby’s or similar brands work perfectly for consistent results.
Temperature Control: Room temperature ingredients blend more easily, but keep the coconut cream cold for proper whipping.
Texture Variations: For an even lighter mousse, whip aquafaba (chickpea liquid) separately and fold it in for extra airiness.
Flavor Enhancements: A tablespoon of tahini or almond butter adds richness and depth without overwhelming the pumpkin flavor.
Presentation Ideas: Serve in mason jars for rustic charm, wine glasses for elegance, or layer with crushed cookies for a parfait-style dessert.
This pumpkin mousse Vegan proves that plant-based desserts can be every bit as indulgent and satisfying as their traditional counterparts. With its silky texture, warming spices, and foolproof preparation method, it’s destined to become your go-to fall dessert. Whether you’re hosting a dinner party or simply treating yourself to something special, this recipe delivers restaurant-quality results every single time.
