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 this sounds so delicious! I was hoping you could tell me the size of the can of pumpkin to be used.. Thanks!

    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!

  2. 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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