Vegan Pumpkin Mousse that is almost TOO easy to make and definitely too easy to eat. Just 6 ingredients and a blender and you have the dreamiest fall dessert!
THIS POST IS SPONSORED BY VITAMIX.
This is one of those recipes that’s almost TOO easy.
Too easy to believe it can taste so heavenly. Too easy to be trusted around with a spoon and no supervision. Too easy to not want to make more the same day you run out.
And for this ridiculous level of simplicity we have the Vitamix to thank…or blame. Because Vegan Pumpkin Mousse that tastes like a spoonful of fall and feels like eating a cloud and looks like pumpkin pie in a cup is both a blessing and an irresistibly delicious curse.
Reasons why this recipe is kind of a curse:
- You will eat at least a third of it straight out of the blender. It’s not gonna look classy. You might even forget to use a spoon. Some will judge, but I won’t…I get it.
- You will not want to make any other pumpkin desserts after this. And there’s lots of good stuff out there these days…but pumpkin fluff has your heart.
- You will find yourself stocking up on absurd quantities of coconut cream/yogurt, so pumpkin mousse is an option at any hour of the day. Sorry grocery budget.
- You will not want to share with friends/family. You maybe even be labeled a pumpkin mousse hoarder.
- You don’t have to whisk or mix anything to make it. Nope, no accidental arm workout here.
So if you like work and you hate really yummy pumpkin spice stuff and you aren’t about eating straight out of the blender, this recipe is not for you.
But if you’re sticking it out with me, let’s talk details.
The key players in this recipe are coconut yogurt or cream, pumpkin puree, maple syrup, and spices. And yeah there’s a little vanilla and a pinch of salt too. My top recommendation for this pumpkin mousse is to use full fat coconut yogurt (like the Coyo brand). It turns out lighter and fluffier than coconut cream, but still ultra rich. And the tangy flavor works well with the spices and sweetness. But if you can’t find yogurt, coconut cream from a can works too. But make sure you refrigerate it overnight so you can scoop out just the thick stuff.
And since this recipe is designed with our inner lazy/hungry self in mind, we are using the Vitamix to make it and we are waiting less than 2 minutes to eat it. Combine, blend, maybe stop and stir once to get that one coconut chunk unstuck from the side of the blender, and DONE.
I used my beautiful white A3500 blender, which is my go-to blender for everything because a) it’s amazing and b) just look at that majestic creature. But other Vitamix models will work too. I do recommend using a smaller 32oz or 48oz container for this recipe, or if you don’t have one you could always double the batch.
Be careful not to over blend or it will warm up and become too thin. If it doesn’t turn out as thick and fluffy as desired, you can always add more coconut yogurt/cream or refrigerate for an hour or two to thicken. And yes it does keep well in the fridge if you want to make it ahead of time, but I recommend hiding it in the very back so you don’t accidentally eat it all.
Happy ultra easy pumpkin mousse making to you!
Vegan Pumpkin Mousse
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: desserts
- Method: blender
- Cuisine: american
Description
Vegan Pumpkin Mousse that is almost TOO easy to make and definitely too easy to eat. Just 6 ingredients and a blender, and you have the dreamiest fall dessert!
Ingredients
- 1 cup (225g) full fat coconut yogurt or coconut cream*
- 1/2 cup (125g) pumpkin puree
- 1/4 cup (80g) maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add all ingredients to the Vitamix.
- Blend on medium-high speed until smooth, using the tamper or stopping to stir as necessary. Do not over blend or it will become too thin.
- Serve immediately or chill for 1-2 hours for a thicker texture.
- Top with coconut whipped cream, chopped pecans, and a caramel drizzle. Enjoy!
- Keep leftovers in the fridge.
Notes
I recommend this brand of coconut yogurt, other kinds of non-dairy yogurt will not work. Or if using coconut cream, make sure you chill the can overnight and scoop out just the solid part discarding the water.
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Sugar: 16g
- Fat: 24g
- Saturated Fat: 22g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
Keywords: vegan, dairy-free, paleo, easy, blender, dessert, pumpkin, pudding
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This mousse is magical and delightful and reason enough to own a Vitamix. I use to hate the word mouse because I associated it with separating eggs – but you have definitely changed that for me! Isn’t eating out of the blender so liberating?? I bought some extra long spoons a couple years ago for that purpose alone – and they are getting A LOT of use. I will for sure be whipping this up when I want some pumpkin deliciousness but don’t feel like baking =)
Conventional mousse is such a pain for so simple a treat, isn’t it!? Hahaha yes, I swear every smoothie tastes best when sipped straight from the blender, batters too. I very much respect your decision to invest in specific blender eating utensils…that shows true dedication🙌😂
no pumpkin puree available where I live – could I make a raw hokkaido puree or would this be a cooked/steamed puree? thank you!
★★★★★
That should work, yes! But you would definitely need to steam and puree it first😊
Um hate to be that person but…
*Chill for as opposed to
Serve immediately or *child or* 1-2 hours for a thicker texture.
🙂
★★★★★
Bahahahaha!! Well that’s an unfortunate typo, thanks for catching it😂 Fixed now, I appreciate it Candice!
You are welcome?
Feel free to delete my comment now you’ve corrected it.
FYI, I just love your recipes.
hi Natalie how do you make the caramel?
Recipe for the caramel is here: https://www.feastingonfruit.com/sunbutter-soft-serve-ice-cream/
hi natalie is their a another puree we can use?
★★★★★
Hmm another kind of squash would be fine, or sweet potato😊
I simply cannot get over how dreamy creamy and light this mousse looks! It looks like ice cream! It is actually kind of like an ice cream base, lol! But, somehow better because no waiting for hours for it to set in the freezer. I also like how you warn us to put it way in the back of the fridge so we don’t want to eat it all, hahaha. That would totally be me. I swear I cannot get enough of pumpkin spice. I consume it daily and I actually saw a lady on Facebook comment on my pumpkin cookies that she was annoyed with all the pumpkin spice desserts and I was like, WHAT. I personally think she’d change her tune if we shoved some mousse like this in front of her, ha! I mean, just look at that texture. I’m all ready for it, year round, I say!
Too much pumpkin spice??😳 Someone actually said that…CRAZINESS! lol I can’t get enough either, like can this month never end please🎃🎃 Also I’m cracking up at the “shoved some mousse in front of her” part😂 Oh it’s totally almost ice cream, but since most people don’t want ice cream recipes anymore this is like my sneaky loophole😉
How can I replace the maple syrup?
You could use other types of liquid sweetener like agave or honey instead 🙂
I am not vegan. What can I use as a substitute for the coconut yogurt or cream? Just plain vanilla yogurt?
Coconut cream or full fat yogurt is much higher in fat than normal yogurt so I don’t recommend that here. You could try greek yogurt since it’s thicker or at least a full fat yogurt, but it still may turn out thinner than with the coconut😕
If I over-blended, will the mixture re-set into mousse after being in the fridge overnight?
It will, yes! Just takes longer to chill/thicken 🙂
Ridiculously easy to make. Even easier to eat. 😋 And bafflingly easy to clean up after making. Well, maybe not so bafflingly, as I did lick virtually every utensil, it was that yummy (blender blade, why must you be so sharp? All that lost moussy goodness 😭)! Thank you Natalie!!
★★★★★
Hehe I am so happy not a single drop or speck or unlicked spoon went to waste🤗🤗 I love how easy and creamy dreamy this one is too! Thank you for the wonderful feedback as always❤️
Can I use a regular blender?
That might work, but it’s really thick and might be hard to get smooth without a high powered blender. You could try a hand blender though!
I tried it with coconut cream in lieu of yogurt and used a blender instead of a Vitamix. Unless you love a good epic fail, avoid these mistakes.
Oh no!! I am so sorry it didn’t work out for you😩 Coconut cream should be fine here, but the high speed blender is pretty necessary to get this one to come out creamy and smooth!
Amazing texture and color! It set up so well in the fridge! But I have to say it felt overwhelmingly sweet to me with 1/4cup maple syrup. Will definitely make it again but will adjust the sweetness. I love anything with pumpkin pie spice but I guess my blend is very strong because it turned out very spicy – ginger and cloves were overwhelming. So I will also do less pumpkin pie spice next time – can’t believe I’m saying that!! Haha Thank you for such an easy and healthy fall dessert!
★★★★
I am so happy you tried this one Jenny! You can definitely cut back on sweetener to your liking, won’t affect the texture. And I don’t think I’ve ever met something too pumpkin pie spicey either, I need your extra strong blend ha! I hope the next batch is even better and appreciate your feedback😊
I want to make this but with a cuisinart. That should work, right? Also, if I use a different kind of yogurt I will add some agar agar to thicken it a bit. It will need to be rebounded once cooled but I think will work out well. Also, as an alternative to agar agar I think a little kudzu (similar to corn starch) would also do the trick. 🙂
A cuisinart food processor? That should be okay, might not be quite as smooth as a high speed blender but still tasty! Hope you enjoy it Suheyla 🙂
I followed the recipe and used coconut yogurt. Though the flavor was there, the consistency was more like a pudding or sauce.. very runny. I decided to use it in my overnight oats since it tasted great, but would not do again in hopes of a mousse. I also froze some of it for more of a healthier “ice cream” too.
Sorry to hear that Emily. What brand of yogurt did you use? They can vary grately in texture, and some brands of pumpkin puree can even be quite watery. Doing half coconut cream could help too!