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?
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.
Vegan Pumpkin Mousse
- 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
- Pinch ground cloves or allspice
- chopped toasted pecans optional, for garnish
- 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.
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