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)
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.
OH, PUMPKIN MOUSSE, HOW DO I LOVE THEE.. LET ME COUNT THE WAYS
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!
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!
So LOW-CARB! 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!
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). If you’re not low-carb, you can use powdered coconut sugar (1-2 Tbs). And as always, adjust to taste 🙂
So simple & EASY!
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.
So TEXTURALLY enticing!
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.
And 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.
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)
- 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 & roasted green pumpkin seeds (pepitas)
- 1/3 cup coconut whipped cream recipe below
- dash cinnamon
- 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!
- 3 Tbs cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 1-1/2 tsp allspice
- 1-1/2 tsp cloves