Vegan Pumpkin Mousse is going to become your favorite this season

Another simple recipe that can be used as a filling for your cakes and pastries or just served in glasses as the star of the dessert table!
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 and NO AQUAFABA!

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

Pumpkin Mousse Ginger Cookie Sandwiches!

Notes on Vegan Whipped Cream:

This recipe will accommodate any vegan whipped cream you choose whether it is store bought or my homemade recipe
Since all the whipped cream tends to give different results, you will need 2 cups of fully whipped cream to fold into the pumpkin mousse base

Notes For Success:

In the video I used the SILK Brand Pumpkin Spice Coffee Creamer
However the recipe below is written for any plant milk of your choice

Agar can be a tricky ingredient in No Bake Desserts such as this one.
If you are serving in glasses you can omit the agar altogether
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using, I typically use 900 strength in my recipes

Since white chocolate is the main ingredient as the base of this recipe as it acts as a setting agent for a firm mousse
Technically you would need a completely different recipe if you cannot get vegan white chocolate.
I use King David brand for all my recipes

WATCH THE VIDEO FOR HOW TO MAKE THIS PUMPKIN MOUSSE RECIPE

Vegan Pumpkin Mousse

Whether it's the filling for a layer cake or stuffed into ginger cookies or simply piped into glasses for an elegant dessert presentation this PUMPKIN MOUSSE is a MUST for the fall season!

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Prep Time 15

Cook Time 5

Total Time 20

Servings cups

Ingredients

1 cup Canned Pumpkin (250g)
½ cup Plant Milk (118ml)
¾ cup Vegan White Chocolate (130g)
2 teaspoon Pumpkin Pie Spice
½ cup Sugar (100g)
2 cup Vegan Whipped Cream *see notes
1 teaspoon Agar *see notes

Instructions

Whip your favorite vegan whipping cream to medium firm peaks~ reserve in the refrigerator until needed.
In a small sauce pot combine the plant milk with the vegan white chocolate, spices & optional sugar. Add the agar if using *see notes
Whisk constantly over medium heat until the white chocolate is dissolved & bring to a full boil
Note: agar fortified liquids will swell up when boiling to a thick frothy liquid so be careful it doesn't over flow~ you will need a bigger pot than you realize to accommodate this.
It is not necessary to fully boil this mixture if you are NOT using the agar.
Pour this mixture over the canned pumpkin in a large bowl and whisk smooth
Cool this pumpkin mixture fully before folding in the whipped cream
Use as desired for filling cakes, serving in glasses or wait until fully set & pipe into cookies

Notes

This recipe will accommodate any vegan whipped cream you choose whether it is store bought or my homemade recipe Since all the whipped cream tends to give different results, you will need 2 cups of fully whipped cream to fold into the pumpkin mousse base

In the video I used the SILK Brand Pumpkin Spice Coffee Creamer
However the recipe below is written for any plant milk of your choice

Storage Pumpkin Mousse 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 so it is best to make it and use it right away

Tried this recipe?Let us know how it was!