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close up photo of pumpkin mousse
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5 from 1 vote

Vegan Pumpkin Mousse

The best fall dessert
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 206kcal
Author: Allianna Moximchalk
Cost: $10

Equipment

  • blender

Ingredients

  • 1 cup coconut yogurt I like the cocoyo brand
  • 1/2 cup pumpkin puree
  • 1/4 cup almond butter sub tigernut butter of nut allergy or AIP
  • 1/4 cup maple syrup
  • 1 tbsp pumpkin pie spice skip for AIP
  • 1 tsp vanilla extract skip for AIP
  • 1/4 tsp sea salt

Instructions

  • Add all ingredients to the blender.
  • Blend on medium-high speed until smooth. Do not over blend or it will become too thin.
  • Serve immediately or chill for 2-3 hours for a thicker texture. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Nutrition

Serving: 1cup | Calories: 206kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 179mg | Potassium: 332mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4831IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 1mg