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a bowl of vegan pumpkin mousse topped with coconut whip

Vegan Pumpkin Mousse

The best recipe for easy vegan pumpkin mousse without gelatine or tofu. A healthy dessert perfect for the holidays. Quick & simple!

Course Dessert
Cuisine American
Keyword healthy pumpkin dessert, healthy pumpkin mousse, vegan pumpkin pudding
Prep Time 10 minutes
chilling 4 hours
Total Time 4 hours 10 minutes
Servings 2
Calories 200 kcal

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

  1. 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).
  2. 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.