These Pumpkin Mousse Cups are perfect for a fall day! This recipe is easy to make and you only need a few ingredients. They're light, sweet, and topped with fresh coconut whipped cream!
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🍴Ingredient Notes
- Fresh Banana - It's best to use ripe bananas for this recipe. (Cut into slices.)
- Full Fat Coconut Milk - It's important to use full fat coconut milk because it has a thick texture that whips well! Make sure the can is COLD. Refrigerate for at least 24 hours before whipping.
- Pumpkin Puree - Make sure you use pumpkin puree, not pumpkin pie filling!
- Lakanto Powdered Sugar - You can swap for regular powdered sugar.
- Pumpkin Spice - Feel free to add more if you'd like. Pumpkin spice is the star of this recipe!
- Vanilla Extract - This adds an extra layer of flavor.
- Salt - Just a pinch of salt helps to bring out the flavors!
🍴Step by Step Instructions
Step 1: Blending Ingredients
Start by adding the chilled coconut milk into a mixing bowl. Whip on high with a hand mixer or stand mixer for about one minute. Next, pour in the pumpkin puree, powdered sugar, pumpkin spice, vanilla extract, and salt. Whip on high for another minute or two. It should become a light and fluffy consistency.
Step 2: Assemble Cups
Layer the mini cups with banana slices, pumpkin mousse, and fresh coconut whipped cream. Chill for a few hours and enjoy!
Expert Tips
- If you don't want to make your own whipped cream to layer on top, you can purchase pre-made dairy-free whipped cream at the store! (Or any whipped cream will work.)
- You'll want to use small mason jars for this recipe. I used 4-ounce cups!
- For extra layers you could add vanilla cake, chocolate chips, or more banana slices.
- It's best to chill the cups for at least 1 hour before serving. The longer you chill them, the thicker the mousse will get.
- I like serving the cups with extra pumpkin spice sprinkled on top!
How to store leftovers
Leftovers should be stored in the refrigerator - up to 5 days. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand.
More Pumpkin Recipes!
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Recipe Card
Vegan Pumpkin Mousse Cups
Equipment
- Hand Mixer or Stand Mixer
- 4 Ounce Mason Jars
Ingredients
- 1 Ripe Banana, Cut into slices
- 13.5 Ounces Full Fat Coconut Milk Chilled for at least 6 hours.
- ½ Cup Pumpkin Puree
- ⅓ Cup Lakanto Powdered Sugar You can swap for regular powdered sugar.
- 2 Teaspoons Pumpkin Spice
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Start by adding the chilled coconut milk into a mixing bowl. Whip on high with a hand mixer or stand mixer for about one minute.
- Next, pour in the pumpkin puree, powdered sugar, pumpkin spice, vanilla extract, and salt. Whip on high for another minute or two. It should become a light and fluffy consistency.
- Layer the mini cups with banana slices, pumpkin mousse, and coconut whipped cream. Chill for a few hours, and enjoy!
Notes
Helpful Tips
- If you don't want to make your own whipped cream to layer on top, you can purchase coconut whipped cream pre-made at the store! (Or any whipped cream will work.) Keep in mind that for the additional whipped cream you will need 2 cans for this recipe.
- You'll want to use small mason jars for this recipe. I used 4 ounce cups!
- For extra layers you could add vanilla cake, chocolate chips, or more banana slices.
- It's best to chill the cups for at least 1 hour before serving. The longer you chill them, the thicker the mousse will get.
- I like serving the cups with extra pumpkin spice sprinkled on top!
How to store leftovers
Leftovers should be stored in the refrigerator - up to 5 days. You can keep them in the cups, just cover the top with plastic wrap or whatever non-toxic cover you have on hand.Nutrition
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