Creamy Dairy-Free Pumpkin Mousse: A Silky Fall Dessert

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Light, fluffy, and full of fall flavor dairy-free pumpkin mousse is a treat you’ll love. It’s creamy without cream, rich without being heavy.

Each bite melts on your tongue with warm pumpkin spice and natural sweetness. This dessert feels festive yet simple, elegant yet comforting.

Perfect for gatherings, holidays, or just a cozy night in. No dairy, no fuss. Just pure autumn goodness in a bowl.

Easy to make and even easier to enjoy, it proves that plant-based desserts can be every bit as indulgent. If you’re looking for a seasonal sweet that delights everyone at the table, this mousse is your go-to.

Why This Recipe Stands Out

• Lightning-fast preparation: Ready in just 10 minutes with minimal cleanup required.

• Naturally creamy texture: Coconut cream creates that perfect mousse consistency without dairy.

• Customizable sweetness: Adjust maple syrup and spices to match your taste preferences.

• Allergen-friendly: Naturally dairy-free, gluten-free, and easily made vegan.

• Make-ahead convenience: Actually improves in flavor and texture when chilled overnight.

• Versatile serving options: Works as individual desserts, cake filling, or parfait layers.

• Budget-friendly ingredients: Uses simple pantry staples you likely already have on hand.

• Rich in nutrients: Packed with vitamin A from pumpkin and healthy fats from coconut

Ingredients You’ll Need

For the Mousse:

• 1 can (15 oz) pure pumpkin puree
• 1 can (14 oz) full-fat coconut milk, chilled overnight
• 1/3 cup pure maple syrup
• 2 tablespoons almond butter (optional, for extra creaminess)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon sea salt

For Garnish (Optional):

• Coconut whipped cream
• Chopped pecans or walnuts
• Cinnamon stick
• Pumpkin seeds (pepitas)
• Dark chocolate shavings

Tools to Use

• High-speed blender or food processor
• Hand mixer or stand mixer
• Medium mixing bowl
• Serving glasses or ramekins
• Measuring cups and spoons
• Rubber spatula
• Piping bag (optional)

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How to Make Dairy-Free Pumpkin Mousse

Step-1: Prepare the Coconut Cream

Remove the chilled coconut milk from the refrigerator. The cream should have separated and formed a thick layer on top. Scoop out only the thick cream portion, leaving the liquid behind. You’ll need about 3/4 cup of the thick cream.

Step-2: Blend the Base

Add the pumpkin puree, coconut cream, maple syrup, and vanilla extract to your blender or food processor. The mixture should have a beautiful orange hue that promises autumn flavors ahead.

Step-3: Add the Spices

Sprinkle in the cinnamon, pumpkin pie spice, ginger, and salt. If using almond butter, add it now for extra richness. The aromatic blend will fill your kitchen with the scent of fall.

Step-4: Achieve Perfect Smoothness

Blend on medium-high speed for 30-60 seconds until completely smooth and creamy. Stop to scrape down the sides as needed. The mixture should be lump-free and silky.

Step-5: Taste and Adjust

Sample the mousse and adjust sweetness or spices to your preference. Add more maple syrup for sweetness or extra cinnamon for warmth.

Step-6: Chill and Set

Transfer the mousse to serving glasses or a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes. For best texture, chill for 2-3 hours.

Step-7: Serve with Style

Just before serving, add your favorite garnishes. A dollop of coconut whipped cream and a sprinkle of chopped nuts creates an elegant presentation.

Related Recipes You’ll Love to Try

• Keto Apple Cinnamon Blondies with Maple Cream Cheese Frosting
• Baked Honey Balsamic Chicken with Charred Lemon Feta
• Honey Balsamic Chicken with Goat Cheese, Mashed Potatoes & Roasted Carrots
• Apple Cider Braised Chicken (Thighs or Breasts)

Nutritional Information

Per Serving (Makes 6 servings):

• Calories: 145 kcal
• Protein: 3g
• Fat: 8g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 12g
• Sodium: 65mg
• Vitamin A: 184% DV
• Iron: 8% DV

Tips for Success

• Chill your coconut milk: Leave the can in the refrigerator overnight for proper separation and thick cream.

• Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugars and spices.

• Don’t over-blend: Stop as soon as the mixture is smooth to prevent thinning the texture.

• Taste as you go: Adjust spices and sweetness levels to match your preferences.

• Serve chilled: The mousse develops better flavor and texture after refrigeration.

• Store properly: Keep covered in the refrigerator for up to 5 days.

• Make it ahead: This dessert actually improves when made a day in advance

Common Mistakes to Avoid

• Using warm coconut milk: Room temperature coconut milk won’t whip properly and creates thin mousse.

• Adding too much liquid: Start with less and add gradually if the mixture is too thick.

• Over-processing: Excessive blending breaks down the creamy texture.

• Skipping the chill time: Warm mousse lacks the proper consistency and flavor development.

• Using pumpkin pie filling: This contains added sugars and spices that throw off the balance.

• Not tasting before chilling: It’s harder to adjust flavors once the mousse is set.

• Storing uncovered: Exposure to air creates a skin on top and affects texture

Creative Serving Ideas

• Elegant parfait layers: Alternate mousse with granola and berries in tall glasses.

• Individual mason jars: Perfect for parties or meal prep with snap-on lids.

• Pie filling substitute: Use as a no-bake filling for graham cracker crusts.

• Cake layer filling: Spread between cake layers for a professional-looking dessert

• Breakfast bowl topper: Dollop over oatmeal or yogurt for a dessert-like morning treat

• Ice cream alternative: Freeze in popsicle molds for a healthy frozen treat

• Trifle component: Layer with cake pieces and whipped cream in a large glass bowl

• Dip for fruit: Serve alongside apple slices, pears, or gingersnap cookies

Frequently Asked Questions

Can I use light coconut milk instead of full-fat?

Light coconut milk contains too much water and won’t create the proper creamy texture.

Full-fat coconut milk is essential for achieving that rich, mousse-like consistency. The thick cream that separates when chilled is what gives this dessert its luxurious mouthfeel.

How long does this mousse last in the refrigerator?

The mousse stays fresh for up to 5 days when stored in an airtight container in the refrigerator.

The flavors actually develop and improve after the first day. Just give it a gentle stir before serving if it separates slightly.

Can I freeze this pumpkin mousse?

Yes, you can freeze it for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and whisk gently before serving. The texture may be slightly different but still delicious.

What can I substitute for almond butter?

You can omit the almond butter entirely, use cashew butter, tahini, or even sunflower seed butter for nut-free options. Each will add a slightly different flavor profile but maintain the creamy texture.

Is this recipe suitable for diabetics?

While this recipe uses natural maple syrup instead of refined sugar, it still contains natural sugars from the pumpkin and maple syrup.

Diabetics should consult their healthcare provider and consider using a sugar substitute like stevia or monk fruit.

Can I make this mousse without a blender?

A high-speed blender or food processor works best for achieving the smoothest texture.

In a pinch, you can use a hand mixer, but you may need to strain the mixture to remove any lumps from the pumpkin puree.

Why did my mousse turn out too thin?

This usually happens when the coconut milk wasn’t properly chilled, you used light coconut milk, or over-blended the mixture. Try chilling the thin mousse for several hours, which may help it thicken up.

Can I add other flavors to this base recipe?

Absolutely! Try adding cocoa powder for chocolate pumpkin mousse, espresso powder for a mocha version, or orange zest for citrus notes. Start with small amounts and taste as you go.