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.
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.
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.
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.
This Vegan Pumpkin Mousse is silky, spiced, and topped with cloud-like aquafaba whip—a dairy-free, egg-free dessert perfect for autumn gatherings.
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.
In a separate bowl, whisk together pumpkin puree, coconut cream, maple syrup, cinnamon, nutmeg, and vanilla until smooth and creamy.
Gently fold the aquafaba whip into the pumpkin mixture in thirds, using a spatula to maintain airiness.
Spoon mousse into serving glasses. Cover and refrigerate for at least 2 hours to set.
Top with an extra dollop of aquafaba whip, a sprinkle of cinnamon, or crushed pecans before serving.
This vegan pumpkin mousse proves that decadence doesn’t need dairy. It's the perfect dessert to close a hearty fall meal, offering lightness, flavor, and style. Whether served in jars, shot glasses, or a big bowl, it turns humble pantry ingredients into a seasonal showstopper.
Top with roasted pumpkin seeds for crunch, or layer with crushed gingersnap cookies for a parfait-style treat. A drizzle of vegan caramel or a sprinkle of flaky salt adds a gourmet twist.
Don’t be afraid to play with flavors—a splash of espresso or cocoa powder turns this into a mocha mousse. Or blend in silken tofu for extra protein and a creamy boost. Fall is a season of comfort and creativity. Let your whisk wander.