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You are here: Home / Recipes / Vegan Pumpkin Mousse

Vegan Pumpkin Mousse

Published on October 7, 2022 By Gunjan 7 Comments

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Vegan Pumpkin Mousse is the easiest creamy dreamy Fall dessert. No cooking involved and bursting with flavors, it’s a luscious treat made in a blender.

a front view of served vegan pumpkin mousse.

Who does not like mousse well I am crazy for vegan chocolate mousse. Hence, I wanted to try the same style of mousse but with pumpkin.

Therefore, I came up with this healthy, nutritious and so delicious dairy free pumpkin mousse.

Why you will love this pumpkin mousse

First its soft and silky and its fun to lick the spoon
Its easy, quick and it’s a no bake dessert
I have used healthy ingredients so its guiltfree
Its so beautiful and attractive to present to your guest and bring Autumn happiness to your table.
It’s a make ahead recipe too.

raw ingredients on a wooden board.

Ingredients for vegan pumpkin mousse recipe

Silken tofu
Dates
Pumpkin puree
Pumpkin pie spice
Vanilla extract
Vegan whipped cream
Chopped walnuts
Chopped pecans

I used 5 main ingredients for this gluten free pumpkin mousse and then garnished it with my favorite toppings. So simple and so easy and so delectable that’s it’s definitely a crowd pleaser.

Ingredients notes

Silken tofu – you may use soft tofu as well but silken tofu works best here. Since mousse should be airy, fluffy and have bubbles so silken tofu blends well and brings out this nice texture.

Dates – I wanted to make it refined sugar free and on a healthier note so I used dates to naturally sweeten this pumpkin dessert.

Pumpkin puree – I used canned pumpkin puree but you may use your homemade one too.

Pumpkin pie spice – this is a must to add fall aroma and taste to this recipe.

Nuts – walnuts and pecans pairs well with pumpkin desserts and so I used them to garnish this mousse recipe but you may top it with your choice of nuts too.

a 45 degree angle view of served vegan pumpkin mousse.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Vegan Pumpkin Mousse

Firstly, I drained extra water from silken tofu and then combined it with drained pitted dates in the blender.

tofu and dates in a blender.

Secondly, I blended it smooth until a nice thick texture was formed and had some bubbles.

blended tofu in the blender.

Next, I added pumpkin puree, pumpkin pie spice and vanilla extract to it.

all the ingredients in the blender.

Then, I blended it smooth. At this stage it was thick and fluffy.

blended ingredients in the blender.

Thereafter, I spooned it out in the serving glasses and refrigerated to settle for about 20 minutes.

vegan pumpkin mousse in the serving containers ready to be refrigerated.

Lastly, I took the serving glasses out of the refrigerator and topped each of them with whipped cream, chopped walnuts and chopped pecans.

a close up view of garnished vegan pumpkin mousse.

We loved licking even the last bit of it. This was divine and its on my menu to serve to my guests throughout the season.

Expert tips

  • It is important to first blend tofu and dates together until dates are well blended to make it fluffy and airy.
  • Make sure to scrape at intervals from all sides and blend. At the same time keep a check that your blender should not be too warm because we do not want a runny mousse.
  • As soon as you add puree and seasonings, blend only for maximum 1 minute or until all ingredients blends together. Do not over blend at this stage or it would lose its thick texture.
Vegan Pumpkin Mousse FAQs

How long does it last?

You may make it ahead of time and let them settle in the serving bowls/glasses overnight or for 12 hours. Garnish just before serving.

How does it taste like?

It has a nice smooth creamy texture with the beautiful light orange color and a nice spiced aroma. Its mildly sweetened and has strong pie spice taste.

Can I add chocolate to it?

You may add dairy free chocolate chips as one of the garnishes if desired.

a spoon full of vegan pumpkin mousse.

More vegan pumpkin desserts

No Bake Vegan Pumpkin Bars
Vegan Pumpkin Cake
Vegan Pumpkin Muffins
Pumpkin Oatmeal Cookies

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

a front view of served vegan pumpkin mousse.
Print Recipe
5 from 4 votes

Vegan Pumpkin Mousse

Vegan Pumpkin Mousse is the easiest creamy dreamy Fall dessert. No cooking involved and bursting with flavors, it’s a luscious treat made in a blender.
Prep Time10 mins
refrigerator time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: healthy pumpkin mousse, how to make vegan pumpkin mousse, vegan pumpkin mousse recipe, vegan pumpkin mousse tofu
Servings: 2
Calories: 307kcal
Author: Gunjan

Ingredients

  • 8 oz silken tofu
  • 1/2 cup pitted dates (soaked in warm water and drained)
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Garnishing

  • vegan whipped cream
  • 1-2 tbsp chopped walnuts
  • 1-2 tbsp chopped pecans

Instructions

  • Drain extra water from silken tofu (do not press tofu). Pat dry the drained dates with a kitchen towel. Combine silken tofu and dates in a blender and blend it smooth until couple of bubbles form at its top (may take 3-4minutes). Make sure to pause and scrape from all sides at intervals.
  • Then, add pumpkin puree, pumpkin pie spice and vanilla extract to the blended tofu in the same blender. Blend it smooth again. It should be thick not pouring consistency.
  • Spoon it out in the 2 serving bowls or glasses and let it set in the refrigerator for about 20 minutes. You may also refrigerate overnight. But do not exceed 12 hours because it loses its color.
  • When ready to serve garnish it with whipped cream, chopped walnuts and chopped pecans. Enjoy!

Notes

  • Make sure to soak dates in extra warm water until it can be squished with fingers easily. After draining the dates pat dry them with kitchen towel to remove extra moisture.
  • This pumpkin mousse needs to be settled in the serving glasses or bowls so spoon it out equally into the serving containers before refrigerating.
  • You may make ahead and refrigerate in the serving containers overnight or 12 hours. Garnish just before serving.
  • If you have 16 oz silken tofu pack then just use half of it. If you have 12 oz silken tofu pack then use 3/4 of it for this recipe. 

Nutrition

Calories: 307kcal | Carbohydrates: 60g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9539IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg
a spoon digging into the glass jar of vegan pumpkin mousse.

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Filed Under: Dairy Free, Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Tayler says

    October 7, 2022 at 8:15 am

    5 stars
    I’ve been craving pumpkin all week long and this mousse looks like just the thing I need! Can’t wait to make it this weekend!

    Reply
    • Gunjan says

      October 11, 2022 at 6:59 am

      Thank you Taylor!

      Reply
  2. Gina Abernathy says

    October 7, 2022 at 8:13 am

    5 stars
    Easy, quick and silky smooth. Delicious dessert.

    Reply
  3. Jen says

    October 7, 2022 at 7:10 am

    5 stars
    I love that this is vegan!! Thanks so much for the recipe!

    Reply
    • Gunjan says

      October 7, 2022 at 7:12 am

      I am happy that this recipe makes you happy 🙂

      Reply
  4. Toni says

    October 7, 2022 at 7:03 am

    5 stars
    I love this!! A must-make for fall! I will definitely enjoy this all fall long!

    Reply
    • Gunjan says

      October 7, 2022 at 7:10 am

      Thank you Toni!

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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