As I’ve mentioned before, I actually use pumpkin in a lot of my recipes and my dogs’ food because it’s so good for both humans and pets.
I’ve already covered a dairy-free pumpkin spice cold-brew here, a pumpkin spiced chai here, and a pumpkin spiced milk if you can’t tolerate tea or coffee.
I even have a delicious recipe for a Pumpkin Spice Protein Smoothie.
But today, I’m going to share a nice pumpkin mousse recipe.
It’s cozy, fluffy, and spiced just right, like a pumpkin pie cloud you can eat with a spoon.
Lately, I’ve been on a pumpkin recipe kick (can you blame me?), and this mousse joins the list of cozy fall treats I’ve been loving.
So it only felt right to add something sweet but healthy to the mix.
This mousse is made with simple ingredients like canned pumpkin, Greek yogurt or coconut cream, maple syrup, and warm spices.
No baking, no fancy tools—just mix, chill, and eat. It’s perfect for when you’re craving something light, sweet, and loaded with fall flavor.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use organic canned pumpkin like Libby’s 100% Pure Pumpkin for the richest, most natural flavor.
- Add a dash of vanilla extract for warmth and depth: This one’s my go-to.
- Whip it ultra-smooth with an immersion blender for that café-style mousse texture.
Let’s get to the recipe!
Healthy Pumpkin Mousse Recipe (Vegan)
Course: DessertDifficulty: Easy4
servings10
minutes1
hourIngredients
1 cup canned pumpkin purée
1/2 cup plain Greek yogurt (or whipped coconut cream for dairy-free)
3 tablespoons maple syrup (add more to taste)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
Pinch of salt
1/2 cup whipped topping or coconut whip
Optional toppings: whipped cream, cinnamon, crushed graham crackers
Directions
- In a large mixing bowl, combine the pumpkin purée, Greek yogurt (or coconut cream), maple syrup, pumpkin pie spice, cinnamon, and a pinch of salt. Stir until the mixture is completely smooth and creamy.
- Next, fold in the whipped topping gently. This is what gives your mousse that classic light, airy texture. Taste and adjust the sweetness if needed—add an extra tablespoon of maple syrup if you prefer a sweeter dessert.
- Spoon the mixture evenly into four small dessert jars or serving cups. Smooth the tops with the back of a spoon. Cover with plastic wrap and chill for at least 1 hour in the fridge. This step lets the flavors come together and gives the mousse a firmer texture.
- When ready to serve, add your toppings—whipped cream, a dusting of cinnamon, or a sprinkle of crushed graham crackers. You can even do a little swirl of maple syrup or drizzle of almond butter if you’re feeling extra.
- This is so delicious. I understand pumpkin is an acquired taste, so make it once to see how you feel if you’ve never tried it.
Variations and Substitutes:
– For a vegan version, use coconut yogurt and a non-dairy whip like So Delicious CocoWhip.
– Swap the maple syrup for honey or monk fruit syrup for different sweetness profiles.
– Add pumpkin protein powder to turn this into a post-workout treat.
– For a spicy kick, toss in a tiny pinch of ground ginger or clove.
– Want it fancier? Pipe it into mini cups and top with crushed pecans or dark chocolate shavings.
