Pumpkin Pie Mousse

By Alex Bury, VO Organizational Development Consultant

Pumpkin Mousse

It’s true. You can make pumpkin-flavored anything—including mousse!

And we’ve still got plenty of time to enjoy pumpkin season, so give this delicious dessert a try!

Pumpkin Pie Mousse

Yields 4 servings.


Cashew Cream

  • ¾ cup raw cashews
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract

Pumpkin Mousse

  • 5 dates, pitted
  • 1 15 oz. can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar


Cashew Cream

  1. Soak the cashews in enough water to cover for 2 hours.
  2. Drain the cashews and puree in a blender or food processor with maple syrup, brown sugar, and vanilla until very smooth. Add 1-2 tablespoons of water if needed. Set aside.

Pumpkin Mousse

  1. Soak the dates in warm water for 30 minutes. Drain.
  2. Puree all ingredients in a blender or food processor until very smooth and creamy. Taste and add more sweetener or spice if you prefer.


  1. Carefully alternate layers of pumpkin mousse and cashew cream in a clear glass bowl or individual glass cups. Chill until your sweet tooth is ready for dessert! Serve with any of the optional toppings listed below!

Recipe Variations

  • Try any of these toppings for an extra crunch—½ cup walnut halves, ½ cup pecan halves, vegan ginger snaps (Newman’s Own are vegan!), and/or ¼ cup chopped candied ginger.

3 thoughts on “Pumpkin Pie Mousse

    1. Hi Robyn,

      Thank you for your comment. The size of the can of pumpkin is 15 oz.

      I hope you like the mousse! Thanks again for your comment!

  1. This definitely is a great recipe to show non vegans how yummy our food is. It is also a great recipe for holiday get-to-gethers! Thanks for the recipe!


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