Vegan Pumpkin Mousse
This silky vegan pumpkin mousse blends ripe banana, pumpkin puree, peanut butter, and warm pumpkin pie spices into a light, no-bake dessert in about 10 minutes. Serve it right away or chill it briefly and top with toasted pecans.
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Servings: servings
Equipment
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 the banana, pumpkin puree, almond milk, peanut butter, maple syrup, cinnamon, ginger, nutmeg, and cloves in a blender or food processor. Process until completely smooth, stopping to scrape down the sides once or twice. Taste and add a little more maple syrup if you'd like it sweeter.
- Spoon the mousse evenly into two small custard cups or dessert glasses.
- Serve immediately, or cover tightly and chill for up to 3 hours. Garnish with the chopped toasted pecans just before serving, if desired.
Notes
Use plain canned pumpkin puree, not pumpkin pie filling. Sweet potato puree works in place of the pumpkin.
About 1 teaspoon pumpkin pie spice can replace the cinnamon, ginger, nutmeg, and cloves.
For a nut-free version, use sunflower seed butter and oat milk, and top with toasted pumpkin seeds.
The mousse is best the day it's made. Leftovers keep, with plastic wrap pressed onto the surface, for up to 1 day in the fridge; the top may darken because of the banana. Not recommended for freezing.
Nutrition (Estimate per Serving)
Calories: 230kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 115mgPotassium: 479mgFiber: 5gSugar: 23gVitamin A: 9572IUVitamin C: 8mgCalcium: 92mgIron: 1mg
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