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Creamy Vegan Pumpkin Mousse
A simple no bake pumpkin dessert at the nick of time for your thanksgiving table this festive season. You need pumpkin puree, coconut cream, maple syrup to make this recipe and it is plant based.
This recipe is so simple but so delicious and easy to make. It can be done on the day you wish you serve it and doesn’t require much to make it. You can make it a day ahead as it is best served chilled. This recipes so delicious you might need to upscale the quantities to feed more people. It is also rich hence even though it serves 2 portions you could squeeze 3 out of it.
What ingredients do you need to make this Creamy Vegan Pumpkin Mousse?
We need pumpkin puree, you can use canned pumpkin puree but this is my easy homemade recipe for pumpkin puree that works like a charm. It also needs pumpkin spice and if you can’t find an affordable pumpkin spice blend you can use a combination of cinnamon powder, nutmeg powder, clove powder and all spice powder- head to my blog on homemade pumpkin spice mix for more information. I sweeten the mousse with maple syrup but honey or date syrup works well too. The amount of sweetener you need is based on the level of sweetness from the pumpkin puree but for this amount 1-2 teaspoons should be good enough. We need vanilla and a little pinch of salt.
The recipe becomes a mousse with the addition of coconut cream. If you don’t have access to coconut cream, buy full fat coconut milk and keep the can I the fridge for 12 hours. The cream will solidify on the top while the milk/liquid will stay at the bottom. 1 can of coconut milk will give around 1/2 cup of cream if the milk is full fat.
How to make this Creamy Vegan Pumpkin Mousse?
In a small bowl mix the pumpkin purée, pumpkin spice, maple syrup, salt and vanilla until combined. In another bowl beat the coconut cream until thick (we don’t want stiff peaks we just want it thicker). Add the cream into the pumpkin mixture and fold together until evenly combined. Transfer into two bowls and leave in the fridge to set for 2 hours.
How to serve and store this Creamy Vegan Pumpkin Mousse?
I love serving this mousse in individual glasses, chilled. You can garnish it with toasted walnuts and more cream. Once the mousse is made you can store it in the fridge for 1 week in the fridge. It cannot be stored at room temperature as the pumpkin and coconut will spoil easy.
Now that we have covered how to make this Creamy Vegan Pumpkin Mousse, you can have a look at the recipe video on my socials but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Creamy Vegan Pumpkin Mousse
- Mixing bowls
- Rubber spatula
- 1/4 cup pumpkin purée
- 1 tsp maple syrup
- 1 tsp vanilla
- 1/2 tsp pumpkin spice
- Pinch of salt
- 1/2 cup coconut cream
- Toasted walnuts
- More cream
- In a small bowl mix the pumpkin purée, pumpkin spice, maple syrup, salt and vanilla until combined.
- In another bowl beat the coconut cream until thick (we don’t want stiff peaks we just want it thicker). Add the cream into the pumpkin mixture and fold together until evenly combined.
- Transfer into two bowls and leave in the fridge to set for 2 hours. Garnish with toasted walnuts, more cream and serve chilled.
- Do not over mix the coconut cream or else it will split and make the mixture grainy.
- You can garnish the mousse with any nuts you choose.