Pumpkin Mousse

Pumpkin Mousse

Oct 17 2018


1 hour

Makes 5-6 small

This is so yummy, rich and healthy ...I learned a lemon version of this at a vegan cooking class and have been trying out so many flavors since then... This one is the winner for sure! It is better to prepare a bit in advance as it takes a little while to set. It makes such a great fall dessert that might even find its way to my Thanksgiving dessert menu!


  • 1 1/2 cup of cashew (soaked for 4-6 hour, drained and rinsed)
  • 1/2 cup of pumpkin purée
  • 1/3 cup of agave
  • 1/2 cup of coconut oil, melted
  • 1/4 tsp of salt
  • 1 tsp of lemon zest
  • 1 tsp of pumpkin pie spices
  • 1 tsp of vanilla extract


Combine all the ingredients in a  high speed blender, adding gradually the coconut oil. Continue to blend until completely smooth. Pour into ring molds and either freeze for 30 min to 1 hour or place in the fridge overnight. When firm, remove the ring mold carefully and plate.

Serve with a sprinkle of cinnamon and maybe some whipped cream or coconut whipped cream.

P.S.: if you don't have a ring mold, just pour into nice little ramekin and serve as it is without removing from the mold when set.

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