This quick and easy pumpkin mousse is thick, creamy and lightly sweetened. Loaded with nutritious ingredients and completely vegan, this mousse makes for a satisfying, guilt-free dessert!
If you like pumpkin pie, you will most definitely enjoy this pumpkin mousse. It has all of the same flavor and texture of pie, but it’s super easy (and fast) to make and it’s actually quite healthy!
This is a recipe that I found in Clean Eating Magazine and knew I wanted to try it right away. Instead of using cream or milk, this mousse uses silken tofu for a rich, creamy texture.
For those who have never tried tofu before, have no fear, the flavor of tofu is extremely mild, so it tends to take on the flavor of whatever it’s paired with. In this case, pumpkin!
Top the mousse with a dollop of whipped cream and some chocolate shavings and you’ll have a Clean & Delicious Thanksgiving dessert, that is sure to please.
Ingredients needed to make pumpkin mousse:
This pumpkin mousse is a great healthier dessert to enjoy this fall! It’s perfectly sweet, packed with cozy spices and so scrumptious that it’s bound to become a forever family favorite. Here’s what you’ll need to make it:
- Silken tofu – This type of tofu has a custardy texture. It works well in creamy and blended foods like smoothies, desserts, puddings, salad dressings, sauces and dips.
- Pumpkin puree – Use 100% pure canned pumpkin for this mousse recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Maple syrup – to naturally sweeten the dessert!
- Spices – The perfect blend of spices to give this mousse that warm, cozy, fall flavor. This recipe uses cinnamon, ginger, cloves and nutmeg. We’e also adding a bit of salt to really bring out the pumpkin flavor!
- Optional – We love this pumpkin dessert topped with whipped cream and chocolate shavings. Use coconut or almond milk whipped cream and dairy-free chocolate to keep this mousse vegan friendly.
How to make pumpkin mousse:
Making pumpkin mousse is super easy! It’s a simple mix of ingredients combined in a food processor. Let it set in the fridge for at least 4 hours and then, you’re all set! Here’s the simple process:
- Prep the tofu. Line a colander with paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Then, place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain.
- Blend ingredients. Add all ingredients to a food processor and blend until smooth and creamy.
- Chill. Transfer mousse from the food processor to an airtight container. Place in the fridge to set for a minimum of 4 hours.
- Serve. Spoon servings of mousse into individual bowls or jars and top with whipped cream and chocolate shavings. Enjoy!
Tips for success with this recipe:
This pumpkin mousse recipe is super simple, but here are a few tips to make sure your dessert is perfect!
- The type of tofu matters in this recipe. Be sure to get soft silken tofu, which will have the best texture for making this creamy pumpkin mousse.
- Make sure to use 100% pure pumpkin and NOT pumpkin pie filling for this recipe.
- This recipe calls for ¼ cup pure maple syrup, but feel free to substitute with a different sweetener. Some options include – monk fruit sweetener, stevia, honey or even cane sugar. Whichever sweetener you choose to use, measure accordingly, since not all sweeteners will be a 1:1 ratio with the maple syrup.
- Store leftover pumpkin mousse, covered, in the refrigerator for up to 3 to 5 days.
Just the simple addition of whipped cream and chocolate shavings over the top of this mousse is wonderful, but feel free to get creative with toppings, the options are endless. Here are a few ideas:
- chopped nuts
- crushed pretzels
- fresh berries
- crushed graham cracker
- caramel or chocolate sauce
- chocolate chips
- shredded coconut
Helpful kitchen tools:
More favorite pumpkin recipes:
Looking for more healthy pumpkin deliciousness? Give these family-favorite recipes a try!
- Pumpkin Protein Pancakes
- Pumpkin Cheesecake Bars
- Pumpkin Baked Oatmeal
- Pumpkin Pie Bars
- Mini Pumpkin Pies
If you make this pumpkin mousse recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
- 8 ounces silken tofu well drained
- 15 ounces pumpkin puree canned or fresh
- 1/4 cup pure maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. each - ground cloves, nutmeg and salt
- Optional: Whipped cream and one ounce dark chocolate cut into thin shards for topping
- Line a colander with some paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain. This is a super easy way to squish out excess water from your tofu.
- Place tofu, pumpkin puree, maple syrup, and spices into a food processor.
- Blend until everything is well incorporated and the pumpkin tofu mixture is rich and creamy. Transfer to an airtight container and place in the fridge for a minimum of 4 hours to chill and set.
- Spoon 1/2 cup of the mousse into a serving dish and top with a dollop of whipped cream and chocolate shards. Enjoy!