Description
This Easy Vegan Pumpkin Mousse Dessert is a creamy, fluffy, and perfectly spiced treat that’s simple to prepare and perfect for fall. Made with pumpkin puree, coconut cream, and warm pumpkin pie spices, it’s a luscious dairy-free dessert layered with crunchy Biscoff cookie crumbs and topped with optional non-dairy whipped topping. Ready in just 20 minutes, it’s an impressive yet effortless mousse that caters to vegan diets and pumpkin lovers alike.
Ingredients
Main Ingredients
- 1 cup pumpkin puree (canned organic pumpkin recommended)
- 1 cup coconut cream (hardened cream from refrigerated canned coconut milk)
- ¼ cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
For Serving
- 1 cup Biscoff cookies (coarse crumbs)
- 1 cup non-dairy whipped topping (optional)
Instructions
- Prepare Coconut Cream: Refrigerate a can of full-fat coconut milk for at least 24 hours. This allows the cream to harden at the top, which will be used for the mousse.
- Blend Mousse Mixture: Scoop the hardened coconut cream and combine in a blender with pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend on high speed for about one minute or until the mixture is fluffy, smooth, and creamy. Chill the mousse in the refrigerator until ready to serve.
- Crush Cookies: Place Biscoff cookies on a flat surface and crush into coarse crumbs using a rolling pin. These can be prepared in advance and stored in a ziplock bag until serving.
- Layer Dessert: Spoon a layer of cookie crumbs into the bottom of small mason jars or short glassware.
- Add Mousse: Spoon the chilled pumpkin mousse over the cookie crumbs evenly in each serving container.
- Top & Garnish: Add a dollop of non-dairy whipped topping on each mousse serving, if using. Sprinkle a pinch of pumpkin pie spice over the whipped topping for extra flavor.
- Serve: Present your beautiful pumpkin mousse dessert immediately and enjoy the delicious combination of textures and flavors.
Notes
- Refrigerating the coconut milk overnight is essential to obtaining the firm coconut cream needed for the mousse texture.
- Make your own pumpkin pie spice mix by combining cinnamon, nutmeg, ginger, and cloves if you do not have a ready blend.
- The Biscoff cookies provide a nice crunchy contrast; you can substitute with any vegan cookie of your choice.
- The non-dairy whipped topping is optional but adds a lovely creaminess to the dessert.
- This dessert keeps well when refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
