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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!
Course Dessert
Cuisine Vegan
Keyword Vegan pumpkin mousse
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 309kcal



  • 2 400 mL cans coconut milk (1 can = 1 C coconut cream)
  • ½ teaspoon cream of tartar
  • 8 tablespoon granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground ginger
  • teaspoon ground allspice
  • 1/16 teaspoon ground mace


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).
    2 400 mL cans 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 tablespoon 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.



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.


Serving: 1Serving (⅙ of recipe) | Calories: 309kcal | Carbohydrates: 27g | Protein: 2g | Fat: 23g | Saturated Fat: 21g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 389mg | Fiber: 2g | Sugar: 23g | Vitamin A: 6356IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg