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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🍴Ingredient Notes
- Ripe Banana - 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 - If you don't have vanilla extract, it's not necessary. I highly reccomend it though!
- Salt - Just a pinch of salt helps to bring out the flavors!
🍴Step by Step Instructions
Step 1: Pumpkin Mousse
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: Putting it all together
Layer the mini cups with banana slices, pumpkin mousse, and fresh coconut whipped cream. Chill for a few hours, and enjoy!
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.
More pumpkin recipes!
- Gluten-Free Pumpkin Spice Scones
- Pumpkin Cookies (Paleo)
- Pumpkin Banana Bread (Paleo)
- Healthy Pumpkin Ice Cream
- Paleo Pumpkin Pie Bars
After you make these Vegan Pumpkin Mousse Cups, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
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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