Vegan Pumpkin Mousse
Adapted from Barre3's Vegan Pumpkin Mousse
Recipe type: Vegan, Dessert
  • 1½ cups coconut cream (from about 2 cans) chilled overnight
  • 1½ to ¾ cups organic pumpkin puree
  • 5 Tbsp maple syrup (or less if you don't want it as sweet!)
  • 2 tsp vanilla extract
  • 1½ tsp group cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup toasted, chopped pecans
  • ¼ cup toasted pumpkin seeds (or TJ's Pumpkin Spice Pumpkin Seeds!)
  1. Scoop out coconut cream from two cans of coconut cream and place in large bowl. Use an electric hand whisk to whip the coconut cream until it's thick and creamy.
  2. Add pumpkin puree, maple syrup, and spices. Whisk until well combined.
  3. Divide pumpkin mousse into bowls and chill in the fridge. Toast pumpkin seeds & pecans if you need to in a skillet over medium-high heat for about 3 minutes.
  4. Add the toasted nuts to the bowls of pumpkin mousse. Enjoy!
I also added some dark chocolate chocolate chips on top to mine, delish!
Recipe by Shut Up & Glisten at