This lightened-up Pumpkin Mousse is gluten- and dairy-free and packed with warm pumpkin spices—an ideal choice for a healthier Thanksgiving or autumn dessert.
If you want a lighter pumpkin option for the holidays, this pumpkin mousse is a great pick. It combines pumpkin puree, honey, warming spices, and coconut cream to create a creamy, flavorful dessert. Coconut cream is the thick part that separates from full-fat coconut milk when chilled, so this recipe stays dairy-free. Because there’s no crust, it also serves as a naturally gluten-free dessert.
This mousse is mostly no-bake: a bit of stovetop cooking is used to meld the pumpkin, coconut cream, sweetener, and spices, then the mixture is cooled and lightened by folding in whipped coconut cream. The texture is more like a light pudding than a classic airy mousse, but it still feels indulgent. It’s an easy way to accommodate guests with dietary needs or anyone watching their calories. To make it paleo, swap honey for pure maple syrup.
My daughter couldn’t tell this whipped topping wasn’t traditional whipped cream—she loved it and had no idea it contained pumpkin. If you have picky eaters to please, this dessert can be a sneaky way to add a little nutrition to the menu while still feeling special.
Pumpkin Mousse
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Ingredients
- 15 oz (425 g) can pumpkin puree
- 3 (13.5 oz) (400 ml) cans full-fat coconut milk
- ½ cup (168 g) honey
- 1 Tbsp vanilla
- 2 ½ Tbsp pumpkin pie spice
- ¼ tsp salt
- 2 packets stevia, or 2 tsp sugar
Instructions
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Refrigerate all three cans of coconut milk overnight so the cream separates and firms up.
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Chill the mixing bowl and whisk attachment in the fridge for 20+ minutes or in the freezer for about 10 minutes.
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Remove one can of coconut milk from the fridge, turn it upside down, and open it. Pour off the clear liquid into a container for another use, then scoop the thick cream into a medium saucepan.
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Add the pumpkin puree, honey, vanilla, pumpkin pie spice, and salt to the saucepan with the coconut cream. Cook over medium heat until the mixture comes to a simmer, then reduce to low and simmer for 5 minutes, stirring occasionally. Remove from heat and transfer the mixture to a large bowl set in an ice-water bath to cool quickly. Stir occasionally while it cools. Keeping everything cold helps the mousse set rather than become runny.
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While the pumpkin mixture cools, make the coconut whipped cream. Remove the remaining two cans from the refrigerator, turn them upside down, open, pour off the clear liquid for later use, and scoop the solid cream into the chilled mixing bowl. Whip with the chilled whisk until stiff peaks form, adding two packets of stevia (or another sweetener) if you prefer it sweeter.
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Gently fold about two-thirds to three-quarters of the whipped coconut cream into the cooled pumpkin mixture. Fold carefully to preserve as much air as possible and avoid overmixing.
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Transfer the mousse to a piping bag fitted with a star tip and pipe into 6 to 8 small serving dishes, working in small amounts so your hands don’t warm the mousse. If you don’t have a piping bag, you can spoon the mousse into dishes.
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Top each serving with a small swirl or dollop of the remaining whipped coconut cream and a light dusting of cinnamon if desired. Chill for 1–2 hours before serving. Store leftovers in a sealed container in the refrigerator for up to 1 week.
Notes
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