Creamy Coconut Pumpkin Pie Mousse

Creamy Coconut Pumpkin Pie Mousse

If you’re looking for a pumpkin dessert recipe that’s dairy free, healthy, vegan, gluten free, paleo, and sugar free, you’ve got to check out my Creamy Coconut Pumpkin Pie Mousse. No matter what kind of diet you or your guests are following, this is the ideal pumpkin mousse recipe to serve during fall holidays like Halloween and Thanksgiving.

Unfortunately, this pumpkin pie mousse recipe isn't low calorie due to the coconut cream. So watch your portions!

This Creamy Coconut Pumpkin Pie Mousse recipe is as easy to make since it only contains four ingredients and is no bake. However, it does take a little bit of planning as you have to put the can of coconut cream in the refrigerator overnight.

If you’re dairy free, just start keeping a can or two of the coconut cream in the refrigerator. That way, you always have some ready to go to make “whipped cream” for desserts or in this case for Creamy Coconut Pumpkin Pie Mousse!

Creamy Coconut Pumpkin Pie Mousse would also make a wonderful no bake pumpkin pie filling recipe! To keep it gluten free, use a gluten free pie crust. I like Mi-Del Gluten Free Pie Crusts, which I buy at my grocery store. Several of their pie crust flavors would be delicious for this pumpkin pie mousse recipe, such as chocolate snaps, graham, or ginger snaps.

This Cream Coconut Pumpkin Pie Mousse recipe is vegan, gluten free, dairy free, paleo, and sugar free. Click to get the recipe!

A note on using coconut cream in this dairy free pumpkin pie mousse recipe

Coconut cream is thicker than coconut milk because it contains less water. Some brands may contain thickeners like xanthan gum, which are fine. However, stay away from any brands with sugar as those are usually meant for making pina coladas.

Here are some of my favorite brands of coconut cream:

Make Creamy Coconut Pumpkin Pie Mousse with Native Forest Organic Premium Coconut Cream, Unsweetened, 5.4 OunceNative Forest Organic Premium Coconut Cream, Unsweetened, 5.4 OunceMake Creamy Coconut Pumpkin Pie Mousse with Thai Kitchen Coconut Cream, 13.66 oz.Thai Kitchen Coconut Cream, 13.66 oz.Make Creamy Coconut Pumpkin Pie Mousse with Trader Joe's Coconut Cream, 14 oz.Trader Joe's Coconut Cream, 14 oz.

You can also use full fat coconut milk in the Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe. Just pour off any coconut water you’ll find after refrigerating overnight. (Save the coconut water for smoothies or soups!) You won’t get as much cream as a full can of coconut cream, so use less sugar.

Perfect healthy recipe for Halloween, Thanksgiving, and fall time. Creamy Coconut Pumpkin Pie Mousse is vegan, gluten free, sugar free, and paleo. Click here to get this easy four ingredient recipe.

Using sugar substitutes in Creamy Coconut Pumpkin Pie Mousse

When it comes to using sugar substitutes, I’m all about using products that you feel comfortable serving to your family. I use both natural and conventional sugar substitutes in my cooking and make no judgments in what you should use at your home.

Originally, this recipe called for powdered stevia instead of sugar.  Some people find stevia bitter, but I didn’t notice that in this pumpkin pie mousse recipe.

These are my favorite stevia brands:

Make Creamy Coconut Pumpkin Pie Mousse with Pyure Organic Stevia All-Purpose Blend Sweetener, 16 OuncePyure Organic Stevia All-Purpose Blend Sweetener, 16 OunceMake Creamy Coconut Pumpkin Pie Mousse with Stevia In The Raw, 9.7 OunceStevia In The Raw, 9.7 OunceMake Creamy Coconut Pumpkin Pie Mousse with PureVia Zero Calorie Sweetener, 40-Count Packets (Pack of 4)PureVia Zero Calorie Sweetener, 40-Count Packets (Pack of 4)

My favorite natural no calorie sweetener is Monk Fruit in the Raw. It works just as well as sugar in baking and cooking.

Make Creamy Coconut Pumpkin Pie Mousse with Monk Fruit In The Raw Sweetener, 4.8 Ounce BagMonk Fruit In The Raw Sweetener, 4.8 Ounce Bag

You could also use more conventional sugar substitutes in this pumpkin pie mousse recipe, if you wish. (I love baking with Splenda Brown Sugar blend, which is a low calorie, reduced sugar blend.)

Make Creamy Coconut Pumpkin Pie Mousse with Splenda Brown Sugar Blend, 16 Ounce Bag (Pack of 4)Splenda Brown Sugar Blend, 16 Ounce Bag (Pack of 4)Make Creamy Coconut Pumpkin Pie Mousse with Splenda No Calorie Sweetener Bulk Pack, 26.08 OunceSplenda No Calorie Sweetener Bulk Pack, 26.08 OunceMake Creamy Coconut Pumpkin Pie Mousse with Equal Spoonful Sweetener, 4-Ounce Jars (Pack of 8)Equal Spoonful Sweetener, 4-Ounce Jars (Pack of 8)

If you don’t like sugar substitutes – for whatever reason – feel free to use regular sugar. You could also experiment with agave syrup or maple syrup in this pumpkin pie mousse recipe. Start with a couple of tablespoons and add more to taste.

Speaking of adding to taste, one reader commented that she thought I used too much pumpkin pie spice in my Creamy Coconut Pumpkin Pie Mousse recipe. You may want to start with 1 tablespoon of pumpkin pie spice. Have a taste. Then add a few more teaspoons more to your liking.

Creamy Coconut Pumpkin Pie Mousse

Creamy Coconut Pumpkin Pie Mousse

Ingredients

  • 1 (15 ounce) can organic pumpkin puree
  • 2 tablespoons pumpkin pie spice
  • 1/4 cup powdered stevia, monk fruit or sugar substitute
  • 1 (14 ounce) can unsweetened coconut cream

Directions

  1. Place can of unsweetened coconut cream in refrigerator overnight.
  2. Place bowl and wire whip beater from your stand mixer in refrigerator for 15 minutes to chill.
  3. Put pumpkin puree, pumpkin pie spice, and sugar substitute in a large bowl. Mix until ingredients are thoroughly incorporated.
  4. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Whip on medium high like you would whipping cream until it’s light and fluffy and soft peaks form. Do not overbeat.
  5. Gently fold coconut whipped cream into pumpkin mixture until well blended. Place bowl in refrigerator for 15 minutes while you clean up. Dish into bowls and serve.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: Serves 6
  • Serving size: 1/6 of recipe

Originally published on November 4, 2014. Updated with new pictures and information.

This Cream Coconut Pumpkin Pie Mousse recipe is vegan, gluten free, dairy free, paleo, and sugar free. Bring it to your next Halloween, Fall or Thanksgiving party. Click here to get this healthy, easy to make dessert recipe!

12 thoughts on “Creamy Coconut Pumpkin Pie Mousse

  1. J P

    Thanks for this fabulous recipe….thanksgiving dessert for 6, ready in under 10 minutes…does it get any better than that? I found i only needed 1 T of the pumpkin pie spice, but i did make my own from fresh ground spices.

    Reply
  2. Karen

    Hi there!
    Happy Thanksgiving from Port Moody, BC!
    I’m wondering if I can put the pumpkin mixture together a day before serving … or perhaps the spices would over power the pumpkin? I suppose I could not add as much spice …
    Thanks for your opinion!
    Karen

    Reply
  3. Sayra

    love that this is vegan and low carb! But I tried to make it and there was WAY too much pumpkin pie spice – maybe it’s a typo and should be 2 TEASPOONS not 2 TABLESPOONS? I will definitely try it again but use less spice and add a touch of vanilla.

    Reply
    1. Anne-Marie Nichols Post author

      Hey there Sayra, I just made a very similar pumpkin pie to this pumpkin mousse. (Gluten Free Deep Dish Pumpkin & Coconut Cream Pie at link to thismamacooks.com.) It also has 2 tablespoons pumpkin pie spice. I originally started with 2 teaspoons, and could barely taste the spice so eventually went with 2 tablespoons and the pie – which has similar portions – turned out great. So I guess we have a different taste preference. But that’s not a problem – you can add as much or as little pumpkin pie spice as you like. This recipe is very adjustable.

      Reply
  4. Lori Yates

    I’ve been toying around with the idea of doing away with pie altogether for Thanksgiving this year. Maybe make an apple crisp, and a pumpkin trifle or mousse. This recipe would be perfect!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1