How to Make Easy Pumpkin Spice Mousse
Light, fluffy, and irresistibly creamy, this easy Pumpkin Spice Mousse is pure autumn indulgence—and the easiest way to enjoy the flavors of the season. Made with simple, clean, vegan ingredients, it’s a dessert that feels elegant enough for Thanksgiving but easy enough for a weeknight treat. The warm spices of cinnamon, nutmeg, and clove blend perfectly with pumpkin, creating a rich, comforting flavor in every bite.
The mousse comes together effortlessly in a blender, folding into a cloud-like, airy texture that melts in your mouth. Each spoonful delivers the cozy essence of fall—spiced, subtly sweet, and perfectly creamy—without any dairy. It’s a guilt-free dessert that satisfies both family and guests, whether you’re looking for a show-stopping holiday option or a quick, midweek indulgence.
Ingredients for Easy Pumpkin Spice Mousse
- RAW UNSALTED CASHEWS
- RAW UNSALTED PECANS
- PUREED PUMPKIN (not pumpkin pie mix)
- MAPLE SYRUP
- WATER
- GINGER
- CLOVES
- NUTMEG
- CINNAMON
- SALT
STEP-BY-STEP INSTRUCTIONS: EASY PUMPKIN SPICE MOUSSE
- Measure out all ingredients.
- Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.Add pumpkin puree, coconut oil, salt and all spices. Blend on high for about 1 minute until ingredients are completely incorporated and smooth. The mixture will be thick (like frosting) but should have no visible pieces of nuts.
- Using a rubber spatula, scrape all of the mousse into a bowl.
- You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
- Sprinkle with crushed plain or candied nuts, chocolate chips or cinnamon (optional).
*Note: The more powerful the blender the faster this process will be and the creamier the results.
Pumpkin Spice Mousse (Vegan)
This delicious, creamy Pumpkin Spice Mousse is as decadent as it is easy to assemble, It is dairy-free, but gets its silky texture rom blended cashews and coconut oil. It is an easy fall weeknight treat and a great add-on to a Thanksgiving feast for friends and family who are vegan or dairy-free.
Ingredients
- 1 cup raw cashews
- 1/2 cup pecans
- 1 cup of pumpkin puree
- 1/2 cup of maple syrup or honey
- 2 TBSP coconut oil
- 1/2 cup water
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/8 tsp cloves
Instructions
- Measure out all ingredients.
- Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.
- Add pumpkin puree, coconut oil, salt and all spices. Blend on high for about 1 minute until ingredients are completely incorporated and smooth. The mixture will be thick (like frosting) but should have no visible pieces of nuts.
- Using a rubber spatula, scrape all of the mousse into a bowl.
- You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
- Store in the refrigerator for a minimum of 30 minutes but up to 2 days covered in plastic wrap for best results.
- Sprinkle with crushed plain or candied nuts, chocolate chips or cinnamon (optional).
*Note: The more powerful the blender the faster this process will be and the creamier the results.