This post contains affiliate links. Affiliate links means that sometimes if you click through to a website and register or purchase something, I may get a commission from that sale at no extra cost to you. For more information click here.
Fall is the perfect time to enjoy pumpkin flavored dishes. This vegan pumpkin mousse is easy to make, and it’s a delicious way to celebrate the season. The recipe only requires a few simple ingredients, and it’s light, airy texture is sure to please vegans and non-vegans alike. Enjoy!
Ingredients
- Coconut whipped topping: I used ready made whipped topping, which is readily available in most supermarkets. It’s very similar to Cool Whip, but it’s completely dairy free and vegan. You can also use a vegan whipped cream replacement like the one below, which is easily reconstituted into a creamy, whipped topping. You can also chill a can of coconut cream for 1 day, skim off the solids and whip it, but this hasn’t worked for me, possibly because it’s so hot where I live.
- Canned pumpkin puree
- Pumpkin pie spice: You can make your own by mixing 1 tsp ground cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp ground ginger and 1/8 tsp ground cloves. Combine well and store in an airtight container.
How to make Vegan Pumpkin Mousse
In a medium bowl, combine the coconut whipped topping, pumpkin puree and pumpkin pie spice.
Gently fold until all ingredients are well combined. Divide mix between individual serving containers. I love these mason jars with gasket lids because they close tightly, and look so cute!
Chill the mousse at least 1 hour before serving to firm up the texture. Top with additional coconut whipped topping if desired, and any other extras you may like. I used chopped walnuts because it’s what I had on hand, but feel free to experiment with toppings such as caramel sauce, sugared almonds, chopped mixed nuts or graham cracker crumbs.
FAQs
There are several essential components that make up a traditional mousse. The first of these is the base, which is typically made from some type of dairy product, such as heavy cream or milk. This base helps to give the mousse its creamy texture and flavor.
Another important component of a mousse is air, which is usually incorporated through the use of a whisk or an electric mixer.
The third key ingredient in most mousses is a thickener, such as gelatin or cornstarch, which helps to stabilize the mixture and keep it light and fluffy. In this case, since we’re using ready made whip, we don’t need to add a thickener.
Finally, many mousses also contain ingredients like pumpkin puree, chocolate or nut butters to add flavor and nutritional value.
To store this vegan pumpkin mousse recipe, you will need a clean and dry jar with an airtight lid. You can either make the mousse ahead of time and keep it in the fridge until you are ready to serve it, or you can freeze individual portions of the mousse for quick and easy serving later on.
If freezing the mousse, be sure to let it thaw completely before using it, ensuring that your pumpkin mousse is just as creamy and delicious as ever! Whether served chilled or at room temperature, this fall-inspired treat is sure to delight your taste buds and leave you wanting more!
Yes, especially since it’s made with nutritious ingredients like pumpkin and spices. Pumpkin is a rich source of vitamins and minerals, including beta-carotene, vitamin C, folate, potassium, and iron. Additionally, the use of pumpkin pie spice gives this vegan mousse an extra boost of flavor while helping to reduce inflammation in the body thanks to the powerful anti-inflammatory properties of spices (1). Overall, this vegan pumpkin mousse is the perfect option for anyone looking for a healthy and tasty treat this holiday season!
Additional dessert recipes you may like
3 Ingredient Vegan Pumpkin Mousse
Ingredients
- 2 cups coconut whipped topping
- 1 cup canned pumpkin puree
- 1½ tsp pumpkin pie spice
Instructions
- In a medium bowl, combine the coconut whipped topping, pumpkin puree and pumpkin pie spice.
- Gently fold until all ingredients are combined.
- Chill for at least 1 hour before serving. Top with additional coconut whipped topping if desired, and any other extras you may like.
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…
