Pumpkin Mousse
Dairy Free + Eggless
Full recipe
Pumpkin Mousse
Made with pumpkin puree and tasty, seasonal spices, this is a light, fluffy and easy autumn dessert.
Dairy Free Recipe
Using coconut milk and cream of tartar, this recipe is free of major allergens like dairy, eggs or nuts.
Coconut milk
Cream of tartar
Granulated sugar
Pumpkin puree
Vanilla extract
Cinnamon
Nutmeg
Ginger
Allspice
Mace
Ingredients
See ingredient amounts
1. Chill Coconut Milk
+ Scoop from Cans
2. Whip Mousse
3. Portion and Chill
4. Serve
How to Make It
Full instructions
Chill Coconut Milk
+ Scoop from Cans
Step 1:
Chill 2 cans of coconut milk for at least 6 hours.
Once cold, open them carefully and scoop out the coconut cream layer.
Whip Mousse
Step 2:
Add cream of tartar to the coconut milk (cream).
Whip these together with a hand (or stand) mixer.
Whip Mousse
Step 2:
After 2 minutes, scrape the bowl. Slowly add granulated sugar as you continue whipping.
Whip Mousse
Step 2:
When all the sugar is in, add remaining ingredients including pumpkin and spices. Fold/ whip together.
Portion and Chill
Step 3:
Portion mousse into small containers or jars.
Refrigerate for at least 1 hour before serving.
Serve
Step 4:
Serve as-is or top with whatever you like!
Pecans, pumpkin seeds, extra cinnamon or granola are all great choices.
Cover and refrigerate any leftovers for up to 1 week.
Can also freeze using small jars with tight-fitting lids.
How to Store Leftovers
Get the full recipe
Pumpkin Mousse
Dairy Free + Eggless
Get the full recipe