Vegan Pumpkin Mousse
The best recipe for easy vegan pumpkin mousse without gelatine or tofu. A healthy dessert perfect for the holidays. Quick & simple!
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When fall arrives in Munich, I can’t help but think back to my time in Canada, where pumpkin pie was the ultimate autumn treat. I’ve never really liked the crust, but the creamy, spiced filling is something I’ll always love.
Now that I live in Munich, we don’t have pumpkin pie, so also no canned pumpkin pie filling. So, whenever I make pumpkin desserts like my pumpkin scones, pumpkin blondies, or my caramel pear pumpkin pie, I make my pumpkin puree from scratch.
When I stumbled upon the perfect Hokkaido squash at the market, I knew exactly what I wanted to make – a healthy, vegan pumpkin mousse that tastes like the holidays but is also healthy and nutritious. It’s like a mix between pudding and mousse, and it’s just SOO comforting.
Why You’ll Love This Vegan Pumpkin Mousse
- Homemade pumpkin puree: You can make it from scratch and use squash, which is less stringy than pumpkin!
- Creamy and rich, without any added dairy.
- Naturally sweetened with maple syrup for that perfect nutty autumn flavor.
Ingredients You’ll Need
- Hokkaido or Kabocha squash puree – You can roast your own Hokkaido or Kabocha squash or use canned if you’re short on time.
- raw cashews, soaked – These will give your mousse a rich and creamy texture.
- full-fat coconut milk – For extra creaminess.
- maple syrup – The classic fall sweetener but you can use honey!
- cinnamon, ground cloves & nutmeg – I like Ceylon Cinnamon. This blend gives our dessert that signature pumpkin spice flavor.
- vanilla extract – Adds warmth and depth.
- sea salt – Don’t skip this! It enhances the flavors.
Serving Ideas
While this mousse is divine on its own, I love to top it with a dollop of coconut whipped cream. You could also sprinkle some homemade granola or a pinch of cinnamon on top. It’s the perfect cozy fall dessert to impress guests or to enjoy all by yourself.
Variations
- Granola: Top with some yogurt and add some crunch with your favorite homemade granola.
- Almond butter version: For those without a high-speed blender, swap the cashews for almond butter and use coconut cream instead of milk.
Storage Tips
If you have leftovers, store the mousse in an airtight container in the fridge for up to 4 days. You can also freeze it for up to a month – just let it thaw in the fridge overnight before serving.
More Cozy Fall Recipes
If you love this mousse, try out my other fall favorites like my Kabocha Squash Hummus, Stuffed Acorn Squash or my German Apple Pie.
Vegan Pumpkin Mousse
The best recipe for easy vegan pumpkin mousse without gelatine or tofu. A healthy dessert perfect for the holidays. Quick & simple!
Ingredients
- 1 heaping cup pumpkin puree or homemade squash puree
- ½ cup raw cashews soaked 4-6 hours, drained and rinsed
- ½ cup full-fat coconut milk or coconut cream for a thicker texture
- ¼ cup maple syrup
- 1½ teaspoons cinnamon
- 1/4 tsp cloves
- 1/8 tsp tsp nutmeg
- 1½ teaspoons pure vanilla extract
- heaping ¼ teaspoon sea salt
Instructions
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Combine all ingredients in the container of your high-speed blender and blend together until smooth and creamy. Transfer the pudding mix to a bowl and chill for 4-6 hours or overnight (don’t worry – the pudding will get a lot thicker as it sets overnight).
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To serve, divide evenly between 2 bigger or 4 small serving dishes. Add the pumpkin mousse and top with a dollop of coconut whip to each serving. Sprinkle with cinnamon or pumpkin spice.
