Easy Pumpkin Mousse (Keto, Dairy-Free, Paleo, Vegan)

Fluffy, light mousse full of pumpkin spice flavor! Super easy, dairy-free, guilt-free recipe that’s ready in just minutes! (Low-Carb/Keto, Paleo, Vegan) Jump to Recipe

Easy Pumpkin Recipe for Warm Weather

PUMPKIN SPICE and everything nice. Yeah, I’m into it. I mentioned in my recent pumpkin bars recipe post that I have officially become a pumpkin spice lover. It took me a while, but I came around. Now I’m actually craving it.

The first day of FALL is quickly approaching.. just 6 days away (eeek!!) And even though it is still crazy HOT outside here in Texas, I’m happy to pretend that the leaves are changing and I’m cozied up in my boots. But since it is still SO so hot, this CHILLED pumpkin mousse suits the weather perfectly. It’s still got those warm cozy spices, but you don’t have to sweat while sipping that fiery PSL or pumpkin soup.

Disclosure: As an Amazon Associate and Lakanto Affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).

Pumpkin Mousse Obsessin

You may have already seen me post 100x on my insta-stories, but I FREAKING LOVE with this Pumpkin Mousse! 

• So light, fluffy, creamy, airy, DELIGHTFUL
• The luxurious coconut cream + smooth pumpkin puree makes such a YUMMY whip! I can’t get enough.
• So FULL of warm fall flavors: cinnamon, nutmeg, allspice and cloves, oh my!

Homemade Pumpkin Spice Mix

I typically use a pre-made pumpkin spice from the store, but I ran out, so I decided to make my OWN this time. It’s so EASY and actually much cheaper than the main brands at the grocery store. I posted the recipe for homemade pumpkin pie spice in the notes. You can put it all in a little jar and use it all season long (or all year long if that’s your jam! 🙂

And BONUS you can customize your flavor! I think part of the issue with me being turned off by pumpkin in the past was the spices were overwhelming. Turns out I’m not big on nutmeg. So I just used a little less. FANTASTIC!

Here’s my preferred spice mix:

• 3 Tbs cinnamon
• 2 tsp ginger
• 2 tsp nutmeg
• 1-1/2 tsp allspice
• 1-1/2 tsp cloves

Just put all the ingredients in a large spice jar and shake to mix. This can be doubled or tripled as necessary.

Zero Added Sugar or Artificial Sweeteners

If it WORKS, I’m gonna keep doing it. And let me tell you, PURE stevia powder WORKS in this recipe like a PRO. Like they were made for each other. There’s something about the spiciness of the cinnamon that absolutely masks any sort of bitter or sharp flavor to the stevia. So all you get is AMAZING sweet and spicy pumpkin FLAVOR. Crazy CRAZY good. Like I cannot BELIEVE how good it is. And that there’s not a cup of sugar in there! I use this brand of pure stevia powder from Amazon. I’m still workin’ on the bag I got like over a year ago, haha! A little goes a loooonnnngg way. This stuff lasts forever.

Sweetener Swap

If you don’t have pure stevia powder, you can use liquid stevia drops (I would try about 12 to start with), or liquid monkfruit (6 drops), or pure monkfruit extract (a pinch).

Powdered sugar-free sweeteners such as Lakanto monkfruit should work, too. Start with 1 Tbs and adjust to taste. (TIP: use code PRETTYPIES to save 20% on monkfruit sweeteners!)

If you’re not low-carb, you can use powdered coconut sugar (1-2 Tbs). And as always, adjust to taste 🙂 Liquid or granulated sweeteners are not recommended in this no-cook recipe due to changes in texture and consistency. You’ll need something that blends in seamlessly without adding liquid or grit.

So Simple 

FOUR real-foods – whipped together. THAT’S IT. No cooking, no egg yolks, no weird ingredients. Just mix everything together. I used a hand mixer, but a good ole fashioned whisk would probably be fine, too. The whole thing start to finish is like FIVE MINUTES. Perfect for when you don’t have much time to prepare and you need a treat STAT. Been there done that, ha.

ps. looking for MORE easy mousse recipes? Check out my Instant Lemon Mousse, Peanut Butter Pie Dip and Healthy Reese’s Mousse.

Creamy, Crunchy, Fluffy 

Layers of crunchy chopped pecans and crisp pepitas, soft pumpkin fluff and a dollop of smooth whipped CREAM. I DIE.

Pecans and pumpkin spice are absolute BFFs. An epic combo. I adore them toasted. Mmmm. That soft crunch and unbelievable FLAVOR.

For MORE Pumpkin: Pepitas

PEPITAS, omg. You’ve gotta have PUMPKIN SEEDS with a PUMPKIN dessert! It’s perfect! If you aren’t familiar with them, they are the *inner* green part of a pumpkin seed. They are SOOO yummy. Similar to sunflower seeds, but they have a mild nutty flavor. Just be sure to get ones that are toasted so they are crisp. I buy dry roasted pepitas from ALDI, my favorite store. You can also find pepitas at Amazon, Whole Foods, Trader Joes, Costco and many other stores. Watch out for added oils and salt.

Individual Servings: Perfect for Entertaining!

And last but not least. It’s so friggin’ CUTE, lol.

I have a thing for jars. Especially *mini* jars. Yep, love them! And with glass jars, you can see the beautiful layers and colors inside. It makes a beautiful presentation for a party or holiday gathering. Don’t you think?

Easy Pumpkin Mousse (Low-Carb, Dairy-Free, Paleo, Vegan)

Fluffy, silky, creamy mousse loaded with pumpkin spice! Super easy dairy-free, guilt-free recipe that's ready in just minutes!

4.80 from 5 votes

Print Pin Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4 servings

Author: Emily

Ingredients

US Customary - Metric

Pumpkin Mousse

• 1 cup coconut cream - (from 1 can of coconut milk, refrigerated overnight)
• 1/2 cup canned pumpkin puree
• 2 tsp pumpkin spice - recipe below
• 1/16 tsp pure stevia powder - or monkfruit powder or 1-2 Tbs powdered coconut sugar, to taste.

Extras for Serving & Garnish

• 1/2 cup chopped pecans and roasted green pumpkin seeds (pepitas)
• 1/3 cup coconut whipped cream - recipe below
• dash cinnamon

Instructions

• Use a can of full fat coconut milk that has been refrigerated overnight (or a can of coconut cream) Carefully scoop out the coconut cream (reserving the leftover coconut water for a smoothie).
• Add all ingredients to a mixing bowl and whip with a hand mixer until fluffy and smooth, about 30-60 seconds.
• Taste and adjust to taste with more sweetener or spice.
• Add a layer of chopped pecans and pepitas into the bottom of 4 or 5 mini jars. Add mousse into jars (I used a baggie to pipe it in pretty)
• Top with a dollop of coconut whipped cream (recipe below) and a sprinkle of nuts/seeds. Dust with cinnamon. Serve chilled. Enjoy!

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Products I used:

Coconut Milk 

Pure Stevia Powder

Canned pumpkin, pecans, pepitas, and pumpkin spice from Aldi

Pumpkin Spice Recipe

• 3 Tbs cinnamon
• 2 tsp ginger
• 2 tsp nutmeg
• 1-1/2 tsp allspice
• 1-1/2 tsp cloves

Coconut Whipped Cream Recipe

Use 1 can of coconut milk that has been refrigerated overnight (or 1 can of coconut cream). Scoop out the solid cream only into a mixing bowl. Add 2 tsp vanilla and sweetener of choice (7 drops of liquid stevia or 4 drops of monkfruit, a dash of pure stevia powder, or 1 Tbs powdered coconut sugar). Whip smooth with a hand mixer about 30 seconds.

To store: keep refrigerated for about 1 week. Freezing not recommended since it may change the texture.

Macros approximate based on 4 servings, without nuts and whipped cream 

Nutrition Facts

Easy Pumpkin Mousse (Low-Carb, Dairy-Free, Paleo, Vegan)

Amount per Serving

Calories

133

% Daily Value*

Fat

 

13

g

20

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Net Carbs

 

3

g

Protein

 

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag @emily.likes.food #prettypies!

How to Store:

This mousse stays fresh in the refrigerator for about 3-5 days. If adding whipped cream, I recommend adding it just prior to serving so it doesn’t dry out or deflate. If adding toppings, they are best kept separate until ready to serve so the nuts and seeds stay nice and crisp.

Looking for more Dairy-free Pumpkin Recipes?

No-Bake Pumpkin Cheesecake Bars

Pumpkin Spice Frappuccinos

Low-Carb Pumpkin Muffins

Soft & Chewy Pumpkin Snickerdoodles