This light and fluffy plant-based Vegan Pumpkin Spice Mousse is an easy recipe to make in less than 5 minutes using only 3 clean, real food ingredients! It's the perfect healthy topping for all your Fall pumpkin recipes and it's vegan, gluten-free, dairy-free, soy-free, no-cook, lectin-free, keto-friendly, paleo-friendly, and Medical Medium® Compliant!
If you are looking for a quick pumpkin spice dessert that's ready in less than 5 minutes, then my Vegan Pumpkin Spice Mousse is just for you!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It Can Be Prepared In About 5 Minutes
- Several Options For The Sweetener
- Made With Only 3 Clean Ingredients
What is the secret to making The BEST Vegan Pumpkin Spice Mousse in less than 5 minutes?
The secret is to always keep a can of organic full-fat coconut milk in the back of your refrigerator at all times!
Even though this easy recipe takes only 5 minutes to make, you will need to have a can of full-fat coconut milk that has been refrigerated for at least 12-24 hours ahead of time.
Why is this a great tip?
Because you can make light and fluffy mousse recipes like my Healthy Vegan Chocolate Mousse, Vegan Lemon Mousse Tarts, Clean Eating Vegan Strawberry Mousse or Clean Eating Banana Split Mousse at a moments notice.
And all of my vegan mousse recipes are made with a can of chilled full-fat coconut milk.
But don't worry, if you don't have a can ready to use for this recipe.
Just get one or two cans in the refrigerator asap and you'll be ready for next time!
This simple recipe is organic, vegan, gluten-free, dairy-free, egg-free, nut-free, paleo-friendly, keto-friendly + lectin-free (with substitutions), contains no refined sugar, and is Medical Medium® Compliant.
How To Make This Recipe: Step-by-Step Instructions
I'll show you how easy it is to make this delicious plant-based mousse recipe with just 3 clean, real food ingredients with step-by-step instructions below:
Step 1: Prepare the Coconut Milk
Firstly, you will need to prepare the coconut milk in advance before making this recipe.
Simply add a can of full-fat coconut milk to the back of your refrigerator to harden for at least 12-24 hours.
Step 2: Prepare the Mousse
Secondly, once the coconut milk is ready, remove the lid with a can opener.
Using a spoon, remove the solid top layer (coconut fat) and add it to the bowl of a stand mixer.
Save the liquid bottom layer (coconut water) to add to a smoothie.
Add the remaining ingredient for the mousse to the mixer bowl and mix on HIGH speed until it turns into a fluffy mousse and is thick enough to "peak".
Taste and adjust the sweetener and/or pumpkin spice to your preference.
Step 3: Storage
Lastly, serve the mousse immediately or store in the refrigerator in an air-tight BPA-free container until ready to serve.
If it's left out at room temperature, it will get soft and runny.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Coconut Milk. The type of coconut milk you use can make or break this recipe. Therefore, here's a couple of quick tips to ensure your recipe is a success:
- Type of coconut milk: It should be "canned" coconut milk and not boxed. In addition, it should be "full-fat" coconut milk and not "reduced-fat" coconut milk.
- The temperature of coconut milk: The ideal consistency of the coconut milk is achieved by placing it in the back of the refrigerator overnight. The contents of the coconut milk will separate into two parts: liquid (coconut water) and solid (coconut fat). The solid coconut fat is what you need to make this recipe. If it's not "solid", the mousse will be too watery and not "peak".
- Separating the coconut milk: Once you take the can of coconut milk from the refrigerator, you'll need to separate it. Remove the lid with a can opener. Using a spoon, remove the solid part (coconut fat) and place it in the mixer bowl. Save the remaining liquid part (coconut water) to use in a smoothie.
Time Saver Tip: Keep 1-2 cans of coconut milk in the back of the refrigerator at all times. For example, this will ensure you will always have a can ready at a moment's notice.
Granular Sweetener: You can use your favorite granular sweetener for this recipe. Here are some different options:
- Medical Medium®: Use organic coconut sugar. The color of the mousse might be darker but it will still have enough sweetness.
- Lectin-Free: Use a non-GMO xylitol or xylitol + stevia blend
- Keto/Low Carb: Use a sugar-free sweetener such as non-GMO xylitol or xylitol blend.
- Plant-Based/Vegan: Use organic 100% vegan cane sugar which does not contain animal bone char.
Pumpkin Spice. You can use your favorite pumpkin spice and adjust the amount to your preference. I like to use this high-quality organic brand when using pumpkin spice.
Stand Mixer. I've always made this recipe with my Kitchen Aid stand mixer but you can also use a hand mixer. The key is to get the mousse light and fluffy so it "peaks".
Vegan Pumpkin Spice Mousse
Equipment
Ingredients
- 1 organic full-fat coconut milk (13.5-ounce can)
- 2 tablespoons organic unrefined granular sweetener*
- 1-2 teaspoons organic pumpkin spice
Instructions
Advanced preparation:
- Add a can of organic full-fat coconut milk to the back of your refrigerator for at least 12-24 hours before making this recipe.
Prepare the mousse:
- Once the coconut milk has been refrigerated at least 12-24 hours, scoop out the hardened "fat" part of the coconut milk from the top half of the can. The bottom half will be "liquid" and you can save this part to add to a smoothie.
- Add the hardened coconut fat, granular sweetener and pumpkin spice to a stand mixer and mix on high speed until it turns into a fluffy mousse and thick enough to "peak".
- Taste and adjust the sweetener and/or pumpkin spice to your preference.
- Serve immediately or store in the refrigerator in an air-tight BPA-free container until ready to serve because it will get soft if left out at room temperature.
Recipe Notes
- Medical Medium®: Use organic coconut sugar. The color of the mousse might be darker but it will still have enough sweetness.
- Lectin-Free: Use a non-GMO xylitol or xylitol + stevia blend
- Keto/Low Carb: Use a sugar-free sweetener such as non-GMO xylitol or xylitol blend.
- Plant-Based/Vegan: Use organic 100% vegan cane sugar which does not contain animal bone char.
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Plant-Based Pumpkin Dessert Recipes?
Check out these:
- Gluten-Free Vegan Pumpkin Spice Blender Pancakes
- Vegan Pumpkin Spice Rice Crispy Treats
- Gluten-Free Vegan Pumpkin Spice Cauliflower Rice Soup
- or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Julianna says
Could I use regular sugar instead of sweetener?
Karielyn says
Hi there Julianna! Yes, you can use your favorite granular sweetener, including regular white sugar.
Thanks for the question and I hope you enjoy the recipe! 🙂
Jeanette Douglas says
Thank you Karielyn,
This is the first time I have seen your recipes on line and I am excited to try some of them. I am not vegan so far, but have heard about acidity and alcalinity and wish to have an alcaline diet. I grow many vegetables in my own garden, pick them and use them raw in scrummy salads of my own recipes.
Kind regards,
Jeanette Douglas
Karielyn says
Hi there Jeanette! Welcome to "The Healthy Family and Home" and thank you for your kind comments! You are so lucky to be able to enjoy fresh veggies from your own garden!
I'm currently in the process of going through all 400+ recipes on my website and tagging the ones that are "alkaline" so that will make it easier to find them.
Thanks for visiting and I hope you enjoy the recipes 🙂