Easy Vegan Pumpkin Mousse 🎃 A light and luscious no-bake dessert made with pumpkin puree, coconut cream, maple syrup, and pumpkin spice layered with Biscoff cookies crumbles and non-dairy whipped cream.
Who loves quick & easy dishes that look and taste like you have spent a lot of time in the kitchen preparing them? I sure do. This simple vegan pumpkin mousse is the perfect dessert to serve after a big Thanksgiving feast or anytime! Full of the wonderful fall flavors and nostalgic aromas we love, this simple sweet treat is scrumptiously satisfying, but not too filling after a heavy meal.
I absolutely love baking many of my fall favorites, like vegan applesauce pumpkin bread, this perfectly delicious pumpkin pie, and my quick and easy pumpkin muffins sweetened with maple syrup. However, sometimes I really like the simplicity of creating a dish that requires no baking and very little effort in making, like this one!
★★★★★ "So good! It's light and delicious!
Love all your recipes!!" DJ
What makes this recipe so irresistible
This mousse is one of those little treasures I love to keep up my sleeve. It's light and luscious, yet so simple to put together - no oven, no stove, no fuss. I can make it ahead of time, which means less stress when I'm entertaining and more time to enjoy with family and friends. Best of all, it's 100% vegan and always a hit with kids (and grown-ups, too!).
Table of Contents
🎃 Ingredient Notes
🥕 See the printable recipe card below for quantities & details.
- Pumpkin puree - I like canned organic pure pumpkin
- Coconut cream - I use canned full fat coconut milk that has been refrigerated at least 24 hours. The cream rises and hardens at the top, which is what we'll use in this recipe.
- Maple syrup - can be substituted with agave nectar or vegan honey.
- Vanilla extract
- Cookie crumbles - Any simple crispy vegan cookie is fine. I used Biscoff cookies, you can also use gingerbread, speculoos, or graham crackers.
- Non-dairy whipped cream - I like to keep it simple by using store-bought vegan whipped cream, like CocoWhip.
- Pumpkin pie spice - Don't have pumpkin spice on hand? No worries! See how to make your own pumpkin spice below.
🎃 How to make pumpkin spice
It's easy making your own homemade pumpkin pie spice with seasonings you may already have in your kitchen.
Simply combine the following spices in a small bowl or jar:
- Cinnamon - 1-½ tablespoon
- Nutmeg - 1 teaspoon
- Ginger - 1 teaspoon
- Allspice - ¾ teaspoon
- Cloves (ground) - ¾ teaspoon
You will end up with more than you need for this recipe, so save the rest for anything else you love with pumpkin spice! I like to mix pumpkin spice with a small amount of sugar to sprinkle on toast, bagels, apple slices, lattes, yogurt, smoothies, shakes, vanilla pudding, gingerbread, banoffee pie, and scones.
🎃 Instructions
- Place all the ingredients (except cookie crumbles and whipped topping) into a blender. Run on high speed for about one minute (or more if needed), until the mousse is fluffy, smooth, and creamy. (You can serve the mousse immediately, otherwise, refrigerate for a few hours before serving.)
2. Place cookies on a clean flat surface and crush into coarse crumbs with a rolling pin. (This can be done in advance, hours before serving. Just store the cookie crumbs in a ziplock bag until ready to use).
3. When you are ready to serve, spoon some cookie crumbs into the bottom of small mason jars, or short glassware.
4. Next, spoon the chilled mousse onto the cookie crumbs.
5. Top with a dollop of non-dairy whipped cream. Sprinkle with a pinch of cinnamon or pumpkin spice (not too much, a little bit goes a long way).
6. Serve & enjoy!
🎃 Equipment
Just a few basic kitchen tools are all you need to prepare this recipe!
- Blender
- Measuring cup
- Measuring spoons
- Rolling pin
🎃 Serving suggestions
This easy vegan pumpkin mousse dessert looks pretty served in shallow stemware, small glass bowls, or mason jars, allowing the layers and colors to shine! Top with a dollop of non-dairy whipped cream, and garnish with your choice of a sprinkle of pumpkin spice, a cinnamon stick, chopped pecans, grated chocolate, a drizzle of vegan caramel sauce, or a sprig of fresh mint.
FAQ's
Can I make this dessert in advance?
Yes, you can prepare the mousse a day in advance and store it in the refrigerator. It's a great make-ahead dessert for parties or gatherings. Create the layered dessert just before serving, so the cookie crumbs don't get soggy.
How long can I store leftovers?
Leftover pumpkin mousse can be stored in an airtight container in the refrigerator for up to 3 days.
How long does it take to prepare vegan pumpkin mousse?
It typically takes around 15-20 minutes to prepare the mousse, plus additional time for chilling in the refrigerator, usually at least 2-3 hours.
Is vegan pumpkin mousse gluten-free?
No, but this recipe can be prepared gluten-free if you use gluten-free cookie crumbs. Please read all labels for packaged products, including whipped topping to make sure they are gluten-free.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Easy Vegan Pumpkin Mousse Dessert
Equipment
- Rolling Pin
Ingredients
- 1 cup pumpkin puree (I use canned organic pumpkin)
- 1 cup coconut cream (the hardened cream at the top of the can of refrigerated canned coconut milk)
- ¼ cup maple syrup
- 1 tablespoon pumpkin pie spice (see how to make your own pumpkin spice in the recipe article)
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup Biscoff cookies (coarse crumbs)
- 1 cup non-dairy whipped topping (optional)
Instructions
- Refrigerate the can of full fat coconut milk for 24 hours before preparing the mousse. You will be using the hardened coconut cream at the top of the can in this recipe.
- Place all the ingredients (except cookie crumbles and whipped topping) into a blender. Run on high speed for about one minute (or more if needed), until the mousse is fluffy, smooth, and creamy. Refrigerate mousse until ready to serve.
- Place cookies on a clean flat surface and crush into coarse crumbs with a rolling pin. (This can be done in advance, hours before serving. Just store the cookie crumbs in a ziplock bag until ready to use).
- When you are ready to serve, spoon some cookie crumbs into the bottom of small mason jars, or short glassware.
- Next, spoon the chilled mousse onto the cookie crumbs.
- Top with a dollop of non-dairy whipped cream. Sprinkle with a pinch of pumpkin spice (not too much, a little bit goes a long way).
- Serve & enjoy!
Notes
🎃 Serving Suggestions
This easy vegan pumpkin mousse dessert looks pretty served in shallow stemware, small glass bowls, or mason jars, allowing the layers and colors to shine! Top with a dollop of non-dairy whipped cream, and garnish with your choice of a sprinkle of pumpkin spice, a cinnamon stick, chopped pecans, grated chocolate, a drizzle of vegan caramel sauce, or a sprig of fresh mint. The mousse can be prepared a day in advance. Store it in the refrigerator until you're ready to serve. Create the layered dessert just before serving, so the cookie crumbs don't get soggy.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Melanie Muller says
I really love a fluffy and tasty mousse! This one looks scrumptious. Since I have to eat gluten free, can you suggest an alternate for the Biscoff cookies? My husband is Dutch and he eats them all the time but they're sadly off the menu for me.
Connie Edwards McGaughy says
Hi Melanie! You could make a similar gluten-free version using vegan, gluten-free graham crackers! Here's what I would suggest:
Break 4-5 full graham crackers into small pieces. Toss with 1 tablespoon melted vegan butter, 1 tablespoon brown sugar, and 1/4 teaspoon cinnamon. Spread the crumbles on a parchment-lined baking sheet and bake at 350°F for about 6–8 minutes, checking after 5 minutes. Let them cool completely before using.
The brown sugar and cinnamon should give the crumbles a flavor similar to Biscoff cookies. I haven't tested this particular substitution myself, but I think it would work nicely! Love to hear if you give it a try!
Darian says
Delicious and super easy to make! Wanted to find a recipe to use my left over pumpkin & cream of coconut. This recipe was sooo it, and a will absolutely make again!
Connie Edwards McGaughy says
Thank you so much, Darian! I'm delighted you enjoyed the pumpkin mousse. I really appreciate your lovely review and 5-star rating!
DJ says
So good! It’s light and delicious!
Love all your recipes!!
Connie Edwards McGaughy says
So happy you enjoyed the pumpkin mousse!🎃 I appreciate your kind comments & 5-star rating, thanks a bunch!🥕
Connie Edwards McGaughy says
This is one of those quick and easy recipes you can whip up and serve in a just a few minutes. Wow your guests with this beautiful and delicious dessert!