How to Make Easy Pumpkin Spice Mousse
This easy pumpkin spice mousse is my go-to fall dessert. Light, airy, and no-bake, it comes together in minutes—just blend the ingredients, chill briefly, and you have a silky, indulgent treat that’s perfect for weeknights or entertaining. And because it’s dairy-free, it’s a regular on my Thanksgiving menu, a safe and easy alternative to pumpkin pie for friends with dietary restrictions—without skimping on flavor.
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
- 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.