Easy Vegan Pumpkin Mousse (dairy-free + gluten-free)

Vegan Pumpkin Mousse- You only need 8 ingredients + 10 minutes to whip up this dreamy vegan pumpkin mousse. Each serving packs 10 grams of protein!

Whether you’re looking for an easy prep ahead dessert to serve for Thanksgiving or simply want to enjoy a healthier fall-inspired treat, you absolutely have to try this pumpkin mousse!

It tastes almost exactly like pumpkin pie but has a silky texture that pairs perfectly with crushed graham crackers and coco whipped cream. My son is obsessed with this pumpkin mousse and I love that I get to sneak nutrients into him in the form of dessert. 😉

Easy Vegan Pumpkin Mousse Ingredients + Substitutions

• Tofu– I prefer extra firm tofu because it is higher in protein. You can use silken tofu but you will need to decrease or omit the coconut milk since silken tofu has a much higher water content. For a soy-free option, substitute with fava bean tofu.
• Pumpkin Puree– Be sure it is plain pumpkin puree and not pumpkin pie mix.
• Coconut Milk– Full fat coconut milk helps the mousse firm up when refrigerated. If you don’t mind a thinner texture, you can use any kind of milk you like.
• Almond Butter– Gives the mousse an extra creamy texture. Feel free to omit it if you need the recipe to be nut-free.
• Coconut Sugar– Sweetens the mousse with a slight caramel flavor. You can also substitute with your favorite granulated sugar.
• Pure Maple Syrup– Provides depth and additional sweetness but can be optional, if desired.
• Ground Cinnamon + Pumpkin Pie Spice– using both spices is ideal for the classic pumpkin pie flavor, but you can use just one.
• Salt– Helps balance out the sugar in the recipe.

Frequent Questions

1. Do I need a high speed blender? If you’re using extra firm tofu, you will need a high speed blender to properly break it down. You can use a regular blender if you substitute silken tofu but will likely need to omit the milk from the recipe as silken tofu has a higher water content.
2. How do I make it soy-free? Replace the soy tofu with fava bean tofu. Because the fava bean tofu comes in smaller packages, you may want to omit the milk to start, then add as needed to blend.
3. Can I make it sugar-free? I have not tested the recipe with sugar alternatives but it seems like it would work well. You may have to add more milk (to replace the maple syrup) when blending. Then add your preferred sugar-free sweetener to taste.
4. Can I make it nut-free? You can omit the almond butter altogether. It does add a creamy texture and enhances the flavor but the mousse should still be good without it.

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