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Vegan Pumpkin Mousse Recipe

September 13, 2021 By Gretchen Leave a Comment

Mousse recipes have always had a certain air about them

They act as if they are better than everyone~ Probably because they are!

My new Vegan Pumpkin Mousse Recipe is going to become your fast favorite this autumn baking season

Vegan Pumpkin Mousse Recipe

A new light and creamy filling recipe for your cakes and pastries!

White Chocolate Pumpkin Mousse Latte

 

This Vegan Pumpkin Mousse recipe can be used as a filling for your cakes and pastries

Or just served in glasses as the star of the dessert table!

Vegan Pumpkin Mousse Recipe

Get a little fancy with some ganache decor in the bottom of the glass and a sprinkle of cinnamon is all it needs!

Unlike my original Pumpkin Mousse Recipe from a few years ago

This one is really simple to make and there’s no nuts!

Pumpkin Mousse Cake

And over the last few years it has become so easy to veganize all of our recipes

Vegan Pumpkin Mousse Trifle

Pumpkin Mousse is no exception!

With all the products available to us in the vegan bakery

We can now replicate anything and everything we thought we would never enjoy again!

In this recipe I am using SILK Brand Heavy Whipping Cream*not sponsored

Vegan Whipping Cream

It is a dream come true and just makes my life so much easier

But if you cannot get this product, don’t worry I have several options for you to choose from

For Homemade Vegan Whipped Cream

Vegan Whipped Cream

Additionally you can use a Vegan Whipped Topping similar to Cool Whip

Vegan Whipped Cream

Or just use the O.G Canned Coconut Milk with the fat skimmed off the top!

There’s really no excuses for not making this recipe!

Whip up my recipe for gingersnap cookies and you have yourself an instant new dessert!

Pumpkin Mousse Ginger Cookie Sandwiches!

Vegan Pumpkin Mousse Recipe

Notes on Vegan Whipped Cream:

I love coconut whipping cream because it whips perfectly and gets more stable as it is stored in the refrigerator

The downside though, is that the cost of this brand per pint is actually astronomical

But I suppose if you calculate your time and the cost of my coconut oil and soy milk recipe for the

Homemade version of Heavy Whipping Cream ~ it would probably be comparable.

The good thing is this recipe will accommodate any vegan whipped cream you choose!

Vegan Pumpkin Mousse Recipe

More Notes For Success:

The agar in the recipe is only necessary of you plant to use this mousse as a filling for cakes & pastries

If you are simply serving in glasses you can leave the agar out altogether

Be very careful on the measuring of agar in your recipes it can go from a perfect set to a rubber tire with just a pinch too much

It is important to boil agar in order for it to activate it’s gelling properties

But you must cool the mousse base before adding the whipped cream or you will melt everything

The rule of thumb for using agar in desserts is that ½ teaspoon will set 1 cup of liquid to firm

So I typically use half that amount for a softer set, not to mention I am using 900 gel strength agar

For more information about Agar in general click here

Vegan Pumpkin Mousse Recipe

Since white chocolate is the main ingredient as the base of this recipe, I do not have a good suggestion for an alternative.

You would need a completely different recipe if you cannot get vegan white chocolate.

I use King David brand Vegan White Chocolate for all my recipes

*not sponsored

King David Vegan White Chocolate

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PUMPKIN MOUSSE RECIPE

Vegan Pumpkin Mousse Recipe

For more mousse recipes click the links below

Chocolate Covered Strawberry Mousse Cake

Vegan Peanut Butter Mousse Cake

Vegan Raspberry Mousse Cake

Vegan Pumpkin Mousse Recipe
 
Print
Prep time
15 mins
Bake time
5 mins
Total time
20 mins
 
I am using the SILK Brand Pumpkin Spice Coffee Creamer (*not sponsored) for this recipe today, if you do not have that you can use any plant milk of your choice instead but be sure to add about 2 TBS - ¼ cup additional sugar to the recipe
If serving this recipe in glasses you can omit the agar altogether
Serves: 5 cups
Ingredients
  • Canned Pumpkin 1 cup (250g)
  • Pumpkin Spice Creamer *optional you can use any plant milk instead ½ cup (118ml)
  • Vegan White Chocolate ¾ cup (130g)
  • Pumpkin Pie Spice 2 teaspoons
  • Sugar ¼ cup (50g)
  • Vegan Whipped Cream 2 cups whipped volume **1 full pint liquid heavy whipping cream
  • Agar 1 teaspoon
Instructions
  1. Whip the vegan heavy whipping cream to medium firm peaks~ reserve in the refrigerator until needed.
  2. In a small sauce pot combine the Pumpkin Spice flavored creamer *or plant milk with the vegan white chocolate, spices and optional sugar
  3. Whisking constantly over medium heat until the white chocolate is dissolved and the spices release their oils for full flavor
  4. Add the agar *if using * see note above* ~ and bring to a full boil~ agar liquids will swell up when boiling to a thick frothy liquid, be careful it doesn't over flow~ stirring constantly to keep from scorching the bottom
  5. It is not necessary to fully boil this mixture if you are NOT using the agar.
  6. Pour this mixture over the canned pumpkin in a large bowl and whisk smooth
  7. Allow to cool before folding in the whipped cream
  8. I find it is best to construct vegan mousse cakes right away so the mousse sets IN THE CAKE rather than scooping from a bowl to build the cake later.
  9. The mousse will set more stable this way and have less chance of oozing out of your cake once it is built. *see video tutorial for the Pumpkin Mousse Cake Recipe
  10. If serving in glasses pour into the glasses immediately to set
Notes
Pumpkin Mousse and any desserts made with it, must be kept refrigerated at all times and will stay fresh for up to 6 days


I do not like to freeze pumpkin mousse, I find it gets watery on the thaw, it is best to make it and use it right away in whatever cake, pastry or pour into glasses immediately
3.5.3251

 

 

 

 

Filed Under: All Recipes, Individual Desserts, Miniatures, Mousse Recipes, No Bake Desserts

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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