Vegan Spiced Pumpkin Mousse
Silky smooth, fluffy pumpkin mousse with all the warm, aromatic flavours of autumn. This 100% vegan version uses no eggs, dairy cream, or animal products — rich coconut cream gives it a luxuriously creamy texture that melts on the tongue, balanced with just enough sweetness and a gentle blend of warming spices. Perfect as a light dessert, holiday treat, or elegant finish to any meal.
Shared by katty
Time
15 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 400 g smooth pumpkin purée (steamed or roasted pumpkin, mashed well and drained of excess liquid)
- 200 ml full‑fat coconut cream (chilled overnight, use only the thick solid part)
- 80–100 g coconut sugar or maple syrup (adjust sweetness to taste)
- 1 tsp ground cinnamon.. ½ tsp ground nutmeg.. ¼ tsp ground ginger (optional)
- 1 tsp pure vanilla extract.. 1 tbsp fresh lemon juice
- 1 tbsp agar‑agar powder (or 2 tbsp cornstarch dissolved in water, as a setting agent)
- #Toppings: Coconut whipped cream, extra cinnamon or pumpkin spice dusting
👩‍🍳 Instructions
- 1
Mix the base: In a large bowl, combine pumpkin purée, sweetener, spices, vanilla, and lemon juice. Whisk until completely smooth and evenly blended.
- 2
Prepare the setting agent: Dissolve agar‑agar powder in 2 tbsp warm water, stir until fully dissolved, then pour slowly into the pumpkin mixture while stirring continuously.
- 3
Whip the cream: In a separate chilled bowl, whip the cold thick coconut cream with an electric mixer until light, fluffy, and doubled in volume.
- 4
Fold together: Gently fold the whipped coconut cream into the pumpkin base in batches — use a light folding motion to keep the mousse airy and light.
- 5
Chill: Spoon into serving glasses or bowls, cover, and refrigerate for at least 3–4 hours until fully set and firm.
- 6
Serve: Top with coconut whipped cream and a dusting of spice just before serving.