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    Home » Fall

    Vegan Pumpkin Mousse Cups

    Published: Oct 25, 2021 by Mariah Mandile

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    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!

    Cup of pumpkin mousse with a spoon on the side.

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

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Helpful Tips
    • How to store leftovers
    • Recipe
    • Shop this recipe!

    🍴Ingredient Notes

    Overhead shot of pumpkin mousse ingredients.
    • 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.

    Pumpkin mousse in a mixing bowl.

    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!

    • 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.

    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!
    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!

    • 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

    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!
    Prevent your screen from going dark
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    Prep Time 15 mins
    Refrigerating 1 hr
    Total Time 1 hr 15 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!

    Shop this recipe!

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    More Fall

    • Spicy Chicken Soup Recipe
    • Gingerbread Cookie Sandwiches (Gluten-Free)
    • Apple Crumble Muffins (Gluten-Free)
    • Pumpkin Pasta Sauce (Dairy-Free)

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach 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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