This vegan pumpkin mousse is light and silky, yet totally indulgent. It's the perfect plant based dessert for Thanksgiving!
If you're looking for the perfect vegan-friendly Fall dessert, you've come to the right place!
This pumpkin mousse is so good, it's a no-brainer. In fact, the only question is exactly when to eat it.
Personally, I'm a firm believer in dessert for breakfast. 😉 But of course, this pumpkin mousse also makes a delicious snack or after-dinner dessert.
This particular recipe comes to us from Jo Stepaniak's cookbook, Low FODMAP and Vegan, which I had a chance to test out. The whole cookbook is geared toward those with IBS that wish to enjoy a plant-based diet. How great is that?
Helpful Tips
Use canned pumpkin puree, not pumpkin pie filling. They look similar, but pie filling comes pre-sweetened and loaded with spices. You want to start with just plain pumpkin here.
Silken tofu is key. It gives this mousse that impossibly smooth texture without any dairy. Make sure it's silken tofu (not firm or extra firm), and give it a good blend until totally creamy - no lumps allowed.
Sweetness is subjective. If you like things really sweet, you may want to add a bit more maple syrup. Start with the recipe amount, taste, and add more if you're feelin' it. You can also substitute agave nectar, if you prefer.
Variations
Chocolate Pumpkin Mousse: Add 2-3 tablespoons of cocoa powder or melted dairy-free dark chocolate to the blender for a rich, chocolatey twist.
Low-Sugar Version: Cut back on the maple syrup and add a few drops of liquid stevia or monk fruit sweetener. You still get that sweet, spiced flavor without the sugar high.
Garnish game! Add a dollop of whipped coconut cream, a sprinkle of cinnamon, crushed graham crackers, or chopped toasted pecans to take your mousse to the next level.
More Vegan Desserts
If you love this vegan pumpkin mousse, be sure to check out my complete Vegan Thanksgiving eCookbook, and these other tasty ideas:
Recipe from Low-FODMAP and Vegan: What to Eat When You Can't Eat Anything by Jo Stepaniak, © 2016. Published by The Book Publishing Company. Reprinted by arrangement.
Recipe
Vegan Pumpkin Mousse
Ingredients
- 1 banana ripe, broken into pieces
- ½ cup pumpkin puree canned, or sweet potato purée
- ¼ cup almond milk or light coconut milk
- 2 tablespoons creamy peanut butter no-salt-added
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon
ground nutmeg
- Pinch ground cloves or allspice
- chopped toasted pecans optional, for garnish
Instructions
- Put all the ingredients in a blender or food processor and process until smooth.
- Spoon evenly into two small custard cups.
- Serve immediately or cover tightly and chill for up to 3 hours. Garnish with the chopped pecans, if desired.
Nutrition (Estimate per Serving)
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