Vegan Pumpkin Spice Mousse

If you are looking for a quick pumpkin-themed dessert that’s ready in less than 5 minutes, then my Vegan Pumpkin Spice Mousse is the recipe for you!

I do need to mention that although it only takes 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 before you can make this recipe.

But that shouldn’t be a problem, because if you’ve made any of my other mousse recipes like Healthy Vegan Chocolate Mousse, Vegan Lemon Mousse Tarts, Clean Eating Vegan Strawberry Mousse or Clean Eating Banana Split Mousse you know that I recommend to ~always~ keep 1-2 cans in the back of your refrigerator at all times so you are ready to go when you want to make of my mousse recipes 🙂

And don’t worry, if you don’t have a can ready to go, just get one or two in the refrigerator asap and you’ll be ready for next time!

I recommend using an organic, granular sweetener, but you could even make this a sugar-free dessert by using xylitol or a stevia blend.

This simple recipe is organic, vegan, gluten-free, dairy-free, egg-free, nut-free, lectin-free, paleo-friendly and contains no refined sugar.

Want more healthy dessert recipes?  Check out Gluten-Free Vegan Chewy Nut and Seed Bars, Gluten-Free Vegan Flourless Caramel Thumbprint Cookies, this or my Clean Eating Cookbook with 3 entire chapters of healthy, clean eating dessert recipes just like this one that you will love!

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Vegan Pumpkin Spice Mousse

Prep 5 mins

Inactive 12 hours

Total 12 hours, 5 mins

Author Karielyn Tillman - The Healthy Family and Home

Yield 1 1/2 cups

Vegan / Gluten-Free / Dairy-Free / Egg-Free / Nut-Free / Lectin-Free / No-Cook / Paleo-Friendly / No Refined Sugar

Ingredients

• 1 can organic full-fat coconut milk (13.5 ounce can)
• 2 tablespoons organic unrefined granular sweetener*
• 1 - 2 teaspoons organic pumpkin spice

*Lectin-Free:

• 2 tablespoons non-GMO xylitol or xylitol + stevia blend

Instructions

Advanced Preparation:  Add a can of organic full-fat coconut milk to the back of your refrigerator - at least 12-24 hours before making this recipe.

1. 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 (save this coconut water to add to a smoothie!)
2. Add the hardened coconut fat, granular sweetener and pumpkin spice to a mixer and mix on high speed until it turns into a fluffy mousse and thick enough to "peak".  Adjust sweetener and pumpkin spice to your preference.
3. 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.
4. Enjoy!

Notes

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  The recipe and photographs for "Vegan Pumpkin Spice Mousse" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

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