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This lightened up Pumpkin Mousse is gluten and dairy free, and full of pumpkin spices! Perfect for a healthier Thanksgiving or fall dessert!
Looking for a healthier pumpkin dessert for the holidays coming up? Might I suggest trying this pumpkin mousse? It’s made with pumpkin, honey, spices, and coconut cream. Coconut cream is the thick, creamy part of coconut milk. That makes this pumpkin mousse dairy-free, and because there is no crust, you have a gluten-free dessert as well!
When my daughter first tried this, the “whipped cream” on top was what enticed her. She had no idea that it wasn’t the “real deal.” She ate hers up and enjoyed it having no idea that it had pumpkin or anything else healthy for her in it. She’s 4 years old, so she is in that picky eating phase, which is saying a lot for this dessert!
This pumpkin mousse is a fabulous no-bake dessert, although you do cook it a little bit on the stovetop. It’s then chilled and lightened by folding in some coconut whipped cream. It’s not as light as typical mousse, but it is lighter, kind of like a thinner pudding. Anyway, if you have some friends or family with special diets or are keeping your waistline in check this holiday season, be sure to give this recipe a try! You can even make it paleo by changing the honey for maple syrup. Yummy!
Recipe added 12/13/15. Also seen on Super Healthy Kids.
- 1 (15oz) can pumpkin puree
- 3 (13.5oz) cans full fat coconut milk
- 1/2 cup honey
- 1 Tbsp vanilla
- 2 1/2 Tbsp pumpkin pie spice
- 1/4 tsp salt
- 2 packets stevia or 2 tsp sugar
- REFRIGERATE ALL 3 CANS OF COCONUT MILK OVERNIGHT.
- CHILL the bowl of a stand mixer and whisk attachment in the fridge (20+min) or freezer (10 min).
- Remove 1 can of coconut milk from the fridge, turn it upside down and open the can. Pour out the clear liquid into a container to store in the refrigerator for later (use in smoothies, soups, etc.). Scoop out the cream with a spoon and place in a medium saucepan.
- Add the pumpkin, honey, vanilla, pumpkin pie spice, and salt to the saucepan with the coconut cream. Cook on medium heat until the mixture simmers. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and pour into a large bowl that has been placed inside an ice-water bath (another bowl with ice and water). Stir the mixture to cool it faster. Let the bowl of pumpkin sit in the ice-water bath while you work on the next step. It's important to keep everything cold so the pumpkin mousse is stiff instead of soupy.
- Once the pumpkin mixture has cooled, prepare the coconut whipped cream. Remove the remaining 2 cans of coconut milk from the refrigerator, turn them upside down and open the cans. Pour out the clear liquid into a container to store in the refrigerator for later. Scoop out the cream with a spoon and place in the chilled mixing bowl. Attach the whisk to the stand mixer and whip until stiff peaks form, adding 2 stevia packets to sweeten the whipped coconut cream, if desired.
- Gently fold in ⅔ to ¾ of the whipped coconut cream into the pumpkin mixture, being careful not to over-mix.
- Fill a pastry bag that has been fitted with a star tip with the pumpkin mixture, and pipe it into 6 to 8 small dessert dishes. Do a little at a time, so you don't warm the mousse too much in the pastry bag with your hands. (You may scoop the mousse into dishes if you don't have a pastry bag.)
- Top with a little swirl or dollop of the remaining whipped coconut cream, and a sprinkle of cinnamon, if desired. Chill the pumpkin mousse in the refrigerator for an hour or two before serving. Store in the refrigerator up to 1 week in a container with a lid.
**Recipe altered from The Primalist
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