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.
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Pumpkin Mousse Obsession
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 teaspoon ginger
- 2 teaspoon nutmeg
- 1-½ teaspoon allspice
- 1-½ teaspoon 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.
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
So SimpleFOUR 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)
Ingredients
Pumpkin Mousse
- 1 cup coconut cream - (from 1 can of coconut milk, refrigerated overnight)
- ½ cup canned pumpkin puree
- 2 teaspoon pumpkin spice - recipe below
- 1/16 teaspoon pure stevia powder - or monkfruit powder or 1-2 Tbs powdered coconut sugar, to taste.
Extras for Serving & Garnish
- ½ cup chopped pecans and roasted green pumpkin seeds (pepitas)
- ⅓ 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
- 3 Tbs cinnamon
- 2 teaspoon ginger
- 2 teaspoon nutmeg
- 1-½ teaspoon allspice
- 1-½ teaspoon cloves
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.
Kir
Do you have a substitution for the coconut milk? I am allergic to coconut. Thanks.
Emily
Heavy whipping cream will work, too, if you tolerate dairy.
Kari
Does this taste like pumpkin pie/ cheesecake?
Emily
It has pumpkin pie flavor, but in a fluffy whip! 🙂
Kirsten Britt
Can I make this a day ahead & store in the fridge? Or will it deflate or separate if I do that? Any idea? Thanks!
Emily
Yes it stays good for several days 🙂
LORI HUNTER
i need advice - the coconut cream is separating from the pumpkin. When chilled, the coconut cream is chunky.
Emily
Oh no! I’m sorry. I wonder if you just got a dud can of coconut milk.
What I would probably do is gently warm the mixture to get it to melt together (very low in the microwave). Don’t over whip. Just fold it together. Then chill again. I hope that helps!
LORI HUNTER
Is there a difference between coconut milk and cream? It may be user error if so. I'll try it again.
Emily
Yes and no. If you use a can of coconut milk, it needs to be chilled a minimum of 24-48 hours to allow the cream to rise to the top and separate. Then you would carefully scoop out only the solid cream from the can.
The cans of cream can be used as is, in entirety. For cans of cream, just be sure they have no added sweetener (i.e. not “cream of coconut” which is full of sugar).
I always use Thai Kitchen brand coconut milk because it’s smoother (not grainy/chunky) and the cream separates better than other brands I’ve tried. 🙂
Sarah
Another dish licking amazing recipe.
So yum and simple.
Thank you Emily
Sarah x
Emily
Yay! You are so welcome Thanks for taking the time to leave a review!
lynn
Can the mousse be frozen?
Emily
Possibly, but the texture may not be the exactly same after it thaws.
TESS ENROUGHTY
This was yummy. Really wish we could get canned coconut products completely without bpa and such chemicals. Foods with fat or oils in them draw the chemicals into the fat inside making them more toxic.
Suz
I can’t tolerate coconut (or dairy). Can this be made with almond milk or cashew milk, perhaps with gelatin as a thickener?
Emily
Another milk with gelatin could work but it wouldn’t be quite like mousse. Perhaps you could whisk in a really smooth raw almond butter or cashew butter to up the fat content so it is creamy and rich?