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    Home » Fall

    Easy Pumpkin Mousse Recipe (Dairy-Free & Vegan)

    Published: Oct 25, 2021 · Modified: Sep 27, 2023 by Mariah Knight

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    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!

    Cup of pumpkin mousse with a spoon on the side.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • How to store leftovers
    • Recipe Card
    • Shop this recipe!
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    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of pumpkin mousse ingredients.
    • 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.

    Pumpkin mousse in a mixing bowl.

    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!

    Banana slices in six glass cups.
    Pumpkin mousse layered on top of banana slices in six glass cups.
    Pumpkin mousse cups on baking sheet with fresh whipped cream on top.

    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!
    Pumpkin mousse cups lined up next to each other.

    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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      Creamy Vegan Pumpkin Ice Cream Recipe (Dairy Free)
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    After you make this Pumpkin Mousse, make sure to leave a comment & rate the recipe!

    Recipe Card

    Pumpkin mousse cups lined up next to each other.

    Vegan Pumpkin Mousse Cups

    These Vegan Pumpkin Mousse Cups are sure to be a fan favorite! They're light, sweet, and layered with bananas, and fresh coconut whipped cream!
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    Prep Time 15 minutes mins
    Refrigerating 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 154 kcal

    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

    Serving: 1gCalories: 154kcalCarbohydrates: 15gProtein: 2gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 107mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 3192IUVitamin C: 3mgCalcium: 22mgIron: 3mg
    Keywords dairy free mousse cups, how to make dairy free mousse, pumpkin spice mousse, vegan pumpkin mousse
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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