What do you like better: pumpkin pie filling, or the crust? Over here, Alex and I are Team Filling. (How about you?) If you are too, how about this pumpkin mousse? It’s all the creamy, cozy-spiced goodness of pumpkin pie filling packed into a light and fluffy mousse. Here we’ve served it in a shot glass because…why not? The advantage to shot glass desserts is that they control the portion size: all the delicious dessert goodness is packed into a tiny package! This mousse is fully plant based, brought to you by the magic of coconut milk. Best of all, it’s light, airy, and filled with comforting pumpkin spices.
How to make pumpkin mousse
I’ve always been a sucker for a good pumpkin pie; my grandma’s pie is my favorite. But sometimes at the end of a big meal a lighter dessert is in order. This year Alex and I put our heads together to create a fall dessert that would work for all diets, including vegan, gluten-free, and dairy-free. We came up with this healthy pumpkin mousse, which tastes just like the inside of a traditional pumpkin pie! The big secret behind this pumpkin mousse: coconut milk! You wouldn’t think it, but you can whip coconut milk into a tasty, light and fluffy dairy free whipped cream. Here’s how to make pumpkin mousse (see the full recipe below):
Serving pumpkin mousse
You can serve this healthy pumpkin mousse in whatever container you’d like! Here we served it as a shot glass dessert, which is a fun presentation. We topped it with crunchy pepitas and a dusting of cinnamon. Both Alex and I couldn’t stop eating them! Another topping you could use here is our Pecan Granola, which we used for our pumpkin parfaits recipe. It has fall flavors that would be perfect here. And if you’d really like to send it over the top…make a second recipe of the Vegan Whipped Cream and add a little dollop to the top.
This pumpkin mousse recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Looking for pumpkin recipes?
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