Introduction
Vegan Pumpkin Mousse with Aquafaba Whip is a light, airy, and deeply satisfying dessert that embodies the spirit of fall. With its velvety texture and warming spices, it delivers all the indulgence of traditional mousse without dairy or eggs. Crowned with a cloud of aquafaba whip, it’s a festive, plant-based treat that satisfies without the guilt.
Origin and Cultural Significance
Pumpkin-based desserts are deeply rooted in fall traditions across North America, especially during Thanksgiving. While pumpkin pies reign supreme, modern kitchens have embraced lighter alternatives like mousse to provide the same flavors with a refreshing twist. Aquafaba, the brine from cooked chickpeas, has gained popularity in vegan circles as a magical egg-white substitute. This mousse marries tradition with innovation.
Unique Ingredients and Flavors
The key to this dessert’s charm lies in its simplicity: pure pumpkin puree, warming spices, and the silky base of coconut cream. Sweetened naturally with maple syrup, each spoonful offers cinnamon-kissed bliss. The aquafaba whip mimics whipped cream, adding lightness and lift, without a single drop of dairy.
Cooking Techniques
The mousse requires gentle folding to maintain its airy texture. The aquafaba, once whipped, must be stabilized with cream of tartar and folded delicately into the pumpkin mixture. The chilling step allows the mousse to set, developing its lush consistency. This dessert may be no-bake, but it demands attention to texture and patience in layering flavors.
Vegan Pumpkin Mousse with Aquafaba Whip
Description
This Vegan Pumpkin Mousse is silky, spiced, and topped with cloud-like aquafaba whip—a dairy-free, egg-free dessert perfect for autumn gatherings.
Ingredients for Vegan Pumpkin Mousse with Aquafaba Whip
Mousse Ingredients
Aquafaba Whip Ingredients
Instructions
Preparing the Mixtures
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Prepare the Aquafaba Whip
In a clean mixing bowl, combine aquafaba and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form, about 5-7 minutes. Add powdered sugar in the last minute, if using.
The bowl and beaters must be grease-free for best results. -
Make the Pumpkin Mousse Base
In a separate bowl, whisk together pumpkin puree, coconut cream, maple syrup, cinnamon, nutmeg, and vanilla until smooth and creamy.
For best texture, coconut cream should be soft but not melted. -
Combine and Fold
Gently fold the aquafaba whip into the pumpkin mixture in thirds, using a spatula to maintain airiness.
Do not overmix or the mousse will deflate.
Chilling and Serving
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Chill and Set
Spoon mousse into serving glasses. Cover and refrigerate for at least 2 hours to set.
The mousse can be made a day ahead for convenience. -
Garnish and Serve
Top with an extra dollop of aquafaba whip, a sprinkle of cinnamon, or crushed pecans before serving.
Serve chilled for the best texture and flavor.
Note
- Use aquafaba from low-sodium chickpeas for better flavor.
- For a richer mousse, add 1 tbsp nut butter to the pumpkin mix.
- Chill the coconut cream overnight before using.
- Add a pinch of clove or ginger for more spice complexity.
- Make sure aquafaba is at room temperature before whipping.
- Serve in clear glasses or jars for a layered presentation.
- Mousse can be piped into small cups for an elegant touch.
- Store leftovers in the fridge for up to 3 days.
