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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

October is my very favorite month. Fall is in full swing and my favorite color – orange! – is everywhere. From the beautiful leaves falling from the trees to the piles of pumpkins at the farmers markets.

October also happens to be my birthday month! Even as a child, I had no interest in cake – give me a slice of pumpkin pie and my day is made. Because of this love for pumpkin, I’ve come up with some other fun ways to enjoy my favorite squash (that don’t require the laborious crust making process) and today I’m sharing my latest creation with you – Pumpkin Mousse.

Today’s recipe is a light and airy version of one of my favorite quick pumpkin treats, Pumpkin Pudding with Snickerdoodle Crumb Topping. While I love the thick creaminess of this original pudding, I was looking to make something a little lighter and also egg-free. This recipe for Pumpkin Mousse is the answer. Whipped coconut cream adds a nice airiness while the addition of gelatin gives the mousse some body without the need for eggs.

A light and delicious Pumpkin Mousse that is Paleo-friendly, dairy-free, and egg-free. Perfect for a sweet treat or an elegant dessert! // deliciousobsessions.comYou could certainly use canned pumpkin for this recipe, but why not try roasting up one of those beautiful farmers market pie pumpkins? It’s a simple process and you can freeze the extra puree to use later. As an added bonus, you’ll get some delicious pumpkin seeds that are fun to spice up and roast for snacking!

I topped my Pumpkin Mousse with a sprinkle of cinnamon, but you could also use the snickerdoodle crumb topping from my Pumpkin Pudding recipe, some Pumpkin and Spice Grain-free Granola, or a few Pumpkin Spiced Pepitas!

Although today’s recipe is for a sweet dessert, don’t forget about using pumpkin in savory recipes because it wouldn’t be fall without a little pumpkin on your plate every day!

Coupons and Freebies for Pumpkin Mousse Recipe

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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  • I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Pumpkin Mousse (Paleo, Dairy-free, SCD Legal)
 
Author:
Ingredients
Instructions
  1. The night before you would like to make this mousse, place the can of full fat coconut milk in the refrigerator.
  2. A few hours before you are ready to serve the mousse, you will need to make the pumpkin mixture as it needs at least two-three hours to set up in the refrigerator. At this time you will also want to place a glass bowl in the freezer.
  3. Place the pumpkin in a saucepan. Sprinkle the gelatin on top of the pumpkin and let it soften for about five minutes.
  4. Add the spices, the salt, and the maple syrup or honey to the pumpkin mixture and place the pan over medium heat.
  5. Keep stirring the pumpkin mixture to blend in the spices and fully dissolve the gelatin. You do not need to get it very hot, just warm enough to incorporate everything into a smooth mix.
  6. Place the pumpkin mixture in a large bowl and put it in the refrigerator for 2-3 hours or until fully chilled and firm.
  7. Once you are ready to assemble the pumpkin mousse, remove the coconut milk and the pumpkin mixture from the refrigerator and the glass bowl from the freezer.
  8. Open the can of coconut milk and scoop out ½ cup of the thick coconut cream that has risen to the top of the can. Place this in the bowl from the freezer. Using a hand mixer on medium-high speed, blend until you have a frothy whipped cream texture. Place the whipped cream aside.
  9. Using the hand mixer, slowly start blending the pumpkin mixture, breaking it up and smoothing it out.
  10. Stir up the remaining liquid from the coconut milk can and add ½ cup of the liquid to the pumpkin mixture. Blend again with the hand mixer until smooth and fluffy.
  11. Now to really make a light and airy pumpkin mousse, you will need to fold the whipped coconut cream into the pumpkin mixture. Start by adding ½ of the whipped cream to the pumpkin and slowly fold it in with a rubber scrapper. Add the rest of the whipped cream and continue folding until the cream and pumpkin are just mixed.
  12. At this point you can simply spoon the mousse into small bowls or ramekins or you could get a little fancy! If you would like a pretty presentation, scoop the mousse into a plastic bag and snip the bottom corner off. Pipe the mousse into serving dishes and sprinkle with some cinnamon and nutmeg!
A light and delicious Pumpkin Mousse that is Paleo-friendly, dairy-free, and egg-free. Perfect for a sweet treat or an elegant dessert! // deliciousobsessions.com

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