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Home > Vegan Recipes

Vegan Pumpkin Mousse Recipe (with Coconut Milk)

11/2/21 by Nicole | 14 Comments

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5 from 4 votes. Leave a review!

This vegan pumpkin mousse recipe is made with coconut milk, pumpkin puree and plenty of tasty, seasonal spices. It’s light, fluffy and easy to make as a delicious autumn dessert.

It tastes like pumpkin pie mixed with whipped cream, yet it’s completely dairy free and eggless!

Close up of a small jar of pumpkin mousse with a large spoonful removed, showing the fluffy texture of the mousse.

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Is Pumpkin Mousse Vegan?

Most mousse recipes are made with dairy, eggs and/or gelatin. Dairy and eggs create the light and fluffy texture while gelatin helps the mousse hold its shape.

Luckily, coconut cream is an excellent replacement for dairy and eggs. It creates a rich, creamy and fluffy mousse! I also use cream of tartar to help the mousse hold its texture. While this ingredient is optional, I recommend it for best results.

Other ingredients in pumpkin mousse include pumpkin puree and spices which are already vegan!

Two small and one larger jar filled with vegan pumpkin mousse on a small wood board along with a small glass bowl of candied pecans and two small spoons.

Vegan Pumpkin Mousse Ingredients

This pumpkin mousse is made with a few simple ingredients that create a fluffy and creamy pumpkin dessert! Just combine whipped coconut cream into a mixture of pumpkin and spices.

  • Coconut cream: For a fluffy mousse texture, start with chilled coconut cream. While you can buy canned coconut cream, it’s easiest to buy cans of regular, full fat coconut milk. Place the cans in your fridge for at least 6 hours (overnight is best) before starting this recipe. Once cold, you’ll skim the separated top layer of coconut milk (cream) from the coconut water below! Just make sure the coconut milk you buy only has 2 ingredients, coconut and water. Other ingredients are typically emulsifiers that prevent separation of coconut cream from the water (fine for some recipes but not this one).
  • Pumpkin puree: I buy canned pumpkin puree since it’s easy to find where I live. If you can’t find this ingredient, you can steam or boil some pumpkin and puree it until completely smooth before making this recipe. Make sure to buy regular puree pumpkin and not a pumpkin pie filling.
  • Granulated sugar: To sweeten this dessert, use regular granulated sugar. Cane sugar is the only viable alternative (if it has the texture of granulated sugar). Sugar substitutes including liquid or artificial sweeteners won’t work.
  • Cream of tartar: You may not have this ingredient in your pantry as it’s not commonly used in baking anymore. However, it’s a great one for vegans to have on hand as it helps hold the texture of whipped coconut cream (and whipped aquafaba). It should be easy to find and not too expensive.
  • Vanilla extract: Most of my baking includes vanilla extract because it’s delicious and boosts all the other flavors it’s paired with.
  • Cinnamon, nutmeg, ginger, allspice, mace: This combo of spices creates a warm, pumpkin pie-like flavor. You can also use a pre-mixed pumpkin pie spice, but I prefer to control the level of each spice to my own preferences.
Top view of an arrangement of ingredients in glass and wood dishes. From top left working right then down: coconut cream; pumpkin puree; granulated sugar; mace and allspice; cream of tartar; vanilla extract; ground ginger and nutmeg; cinnamon.

How to Make Pumpkin Mousse with Coconut Milk

Chilled, whipped coconut milk provides the perfect, fluffy base for this light and spiced dessert. Read the detailed directions below for a visual on how to make this recipe.

You’ll need an electric hand blender or a stand mixer.

Step 1: Chill Coconut Milk and Scoop from Cans

Before you start this mousse recipe, chill a couple cans of coconut milk. Refrigerate for at least 6 hours (but overnight is best).

This achieves 3 things:

  1. It helps separate coconut cream from coconut water in the can
  2. It firms the coconut cream so it’s easier to scoop out of the can without any water
  3. Chilled coconut cream whips better (won’t whip well at room-temperature)

This recipe will not work if your coconut milk isn’t cold.

You might be tempted to chill the canned coconut milk in a freezer, but this doesn’t work. Also, store your cans upright (to allow the coconut water to settle to the bottom of the can). Don’t shake or jostle the cans while they chill or after you take them out of the fridge.

If you’re able to, it may be helpful to chill 3 cans in case one doesn’t separate properly. On occasion, the coconut cream just doesn’t separate from its coconut water. If this happens to you, use the coconut milk in another tasty recipe (like a curry). If the first 2 cans you open separate well, keep the other can refrigerated or return it to your pantry.

After you’ve chilled the cans, open them and carefully scoop out the thick, white coconut cream into a large mixing bowl (or stand mixer bowl). Leave behind the thin, liquid coconut water. Do your best to get all the coconut cream without any liquid.

Top view of hands scooping coconut cream from a can into a large glass bowl below.

If using a can of pure coconut cream, you’ll still have coconut water at the bottom. Be careful to avoid getting this liquid into your mixing bowl.

Step 2: Whip Mousse

Add cream of tartar to your coconut cream, then start whipping.

Use the highest speed of an electric hand mixer or stand mixer (with the whisk attachment).

Side by side images of the top view of a glass bowl with an electric hand mixer is whipping coconut cream. Left is at the beginning of whipping and right shows fluffy cream at the end of whipping.

After 2 minutes of continuous whipping, stop and scrape down the edges. Then, slowly add granulated sugar while continuing to whip continuously.

Slowly add 1 tablespoon of sugar at a time (avoid just dumping it in). Whip for 45-60 seconds after you add each tablespoon. Every couple tablespoons, stop and scrape down the edges of your bowl.

Continue until you’ve incorporated all the sugar.

Side by side images of the top view of a glass bowl with coconut cream in it. Left shows sugar on the cream with an electric hand mixer beating the cream. Right shows a hand holding a spatula scraping the edges of the bowl.

At this point, add the remaining ingredients including vanilla extract, pumpkin puree and spices.

Side by side images of the top view of a large glass bowl filled with whipped coconut cream and a spatula. Left image shows spices and vanilla extract added to the coconut whip and right image shows pumpkin puree added on top of the spices.

I carefully fold these ingredients into the whipped coconut cream; if you’re curious about this technique, make sure to watch the recipe video.

You can also just whip them in using the stand mixer or electric hand mixer.

Top view of a large glass bowl where hands holding a spatula are folding

Step 3: Portion, Chill and Serve

At this point, you’ve fully prepared the mousse, but it needs to chill for at least 1 hour before serving.

It’s best to portion the mousse into small bowls/ jars before chilling. This also makes serving really easy.

Serve as-is or top with pecans, pumpkin seeds, a sprinkle of extra cinnamon, granola – whatever you like!

Scooping pumpkin mousse from a large bowl into a small jar that is mostly filled with mousse.

How to Refrigerate and Freeze Mousse

Refrigerate the mousse and keep it covered in some way (lids or plastic wrap). Only remove from your fridge right before you serve it.

You can refrigerate the mousse for up to one week; it should hold its shape the entire time.

Top view of a small wood board with three jars of pumpkin mousse and a small glass bowl of candied pecans on it, decorated with small spoons and cinnamon sticks. Around the board is decorated with mini pumpkins, a light brown towel and small wood dishes of pecans and pumpkin seeds.

You can also freeze this recipe very successfully. If you plan to freeze, use jars or containers with lids to portion out the mousse. Leave space at the top of the jar or container for expansion. When frozen, thaw in your fridge overnight before serving. Do not thaw on a countertop.

Row of three jars filled with pumpkin mousse and each topped with candied pecans. Front jar has a spoonful of mousse scooped out and the spoon is resting to the right of the jar. Cinamon sticks, spoons and a small pumpkin decorate the right edge of image.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped image of a close up of a small jar of pumpkin mousse with a large spoonful removed, showing the fluffy texture of the mousse.

Vegan Pumpkin Mousse

This easy vegan pumpkin mousse is made with coconut milk, pumpkin puree and plenty of delicious seasonal spices. It tastes like pumpkin pie that’s mixed with coconut whipped cream!
5 from 4 votes. Leave a review!
Prevent screen going dark
Prep Time 30 mins
Total Time 30 mins
Servings 6 Servings
Calories 309 kcal
Cuisine Vegan

Equipment

  • Large mixing bowl
  • Electric hand mixer (or stand mixer)
  • Spatula
  • 6 Small jars (or other containers/ ramekins)
  • Can opener
  • Measuring cups and spoons

Ingredients
  

  • 2 cups coconut milk (2 14 oz/ 400 mL cans)
  • ½ teaspoon cream of tartar
  • 8 tablespoons granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • 1/16 teaspoon ground mace
Prevent screen going dark

Instructions

Step 1: Chill Coconut Milk and Scoop from Cans

  • Chill your cans of coconut milk for at least 6 hours before making this recipe (overnight is ideal).
    2 cups coconut milk
  • Once the coconut milk cans are cold, open them and carefully scoop out the coconut cream (the thick, creamy, white layer at the top of the can) into a large mixing bowl. Discard the thin, liquid coconut water at the bottom of your can and try not to get any of this water into the mixing bowl.

Step 2: Whip Pumpkin Mousse

  • Add cream of tartar to the coconut milk. Begin whipping it using the highest speed setting on your hand mixer (or stand mixer with whisk attachment).
    ½ teaspoon cream of tartar
  • After 2 minutes, scrape down the edges of your bowl. Then, slowly add granulated sugar, 1 tablespoon at a time. Don’t just dump it in.
    8 tablespoons granulated sugar
  • After every couple tablespoons, stop whipping to scrape down the edges of your bowl.
  • When you’ve whipped in all the sugar, add the remaining ingredients including vanilla extract, pumpkin puree and spices.
    1 cup pumpkin puree, 1 teaspoon vanilla extract, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, ⅛ teaspoon ground allspice, 1/16 teaspoon ground mace
  • Fold these ingredients carefully or whip them (by handheld or stand mixer).

Step 3: Portion, Chill and Serve

  • It’s best to portion the mousse into small containers, jars or ramekins.
  • Refrigerate for at least 1 hour before serving. Always keep the mousse cold.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 309 kcalCarbohydrates: 27 gProtein: 2 gFat: 23 gSaturated Fat: 21 gMonounsaturated Fat: 1 gSodium: 16 mgPotassium: 389 mgFiber: 2 gSugar: 23 gVitamin A: 6356 IUVitamin C: 3 mgCalcium: 19 mgIron: 2 mg
Tried this recipe?Let us know how it was!

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About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Kass

    November 30, 2022 at 8:00 pm

    If you open the coconut milk cans upside down after chilling it, you can dump the coconut water into a bowl or something. Then open the can right side up and the cream falls out. No careful scoop needed at all.

    Reply
    • Nicole

      December 01, 2022 at 8:47 am

      Sounds like a great tip, thanks for sharing!

      Reply
  2. MSCooks

    November 21, 2022 at 12:34 pm

    Looks great. What I'm most curious about is how early I can prep this for Thanksgiving. If I do it two/three days in advance will it still be good? I'm trying to do as much in advance as possible!

    Reply
    • Nicole

      November 21, 2022 at 6:30 pm

      I think 2-3 days in the fridge should be fine; I believe I've tested this out for a full 5 days in the fridge and it didn't go flat. I typically portion it out and freeze it in small jars then move it to the fridge the night before serving.

      Reply
  3. NC

    October 10, 2022 at 7:36 pm

    I could't get it whippy. I had two cans of coconut milk that separated wonderfully, maybe too much. The cream was solid and I thought that would make it easier to whip. However, it just ended up curdled, no matter how much I beat it on high. Any advice?

    Reply
    • Nicole

      October 11, 2022 at 6:47 am

      Interesting, I've never had something like that happen to me. What brand of coconut milk? What are the ingredients? It really should be smooth; maybe there was something off with these cans? Even if some of the water in the can gets mixed into the cream, it'll be smooth (but not get fluffy or hold the whip).

      Reply
      • NC

        October 11, 2022 at 2:27 pm

        Right? I've made coconut whipped cream before, so I was baffled. I stuck to the recipe. I never used cream of tartar before, so that was fresh. Mindful Elephant is the coconut milk brand I used for this, but I usually use Aroy-D for whipped cream. I still have some pumpkin puree, so I'll try it with my usual brand and report back.

        Reply
        • Nicole

          October 11, 2022 at 4:05 pm

          I googled that brand and it looks like it has guar gum in it? Perhaps that's what went wrong as I've only done this recipe (or any recipe with whipped coconut milk) with cans that only contain coconut and water (I typically use Aroy-D). It doesn't make sense that guar gum would do that since it's supposed to be a thickener but I don't really have other ideas. They do make vegan "heavy cream" these days (Silk brand) which would work and it does whip more reliably than coconut milk if that's of interest to you.

          Reply
  4. Emily

    February 17, 2022 at 11:29 am

    Why won’t maple syrup or xylitol work?

    Reply
    • Nicole Stevens

      February 17, 2022 at 11:36 am

      I've never used xylitol so have no idea if it could work. I found maple syrup created a flatter/ slightly runny mousse; so it technically can work but the mousse won't be as fluffy or hold it's shape as well.

      Reply
  5. Patti Finch

    December 02, 2021 at 5:29 am

    Can this be served as a pie in a pie shell?

    Reply
    • Nicole Stevens

      December 02, 2021 at 8:06 am

      If you have a pre-cooked and completely cooled pie shell you could put the mousse into it then let it chill in the fridge. I don't see why this wouldn't work but I've never tested it out so can't guarantee anything.

      Reply
  6. Kim Scott

    November 09, 2021 at 12:40 pm

    I plan to try this recipe! It looks delicious.

    Reply
    • Nicole Stevens

      November 12, 2021 at 9:31 am

      Hope you enjoy!

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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