Fluffy vegan pumpkin mousse parfait
Fluffy, easy no bake pumpkin dessert. Whip this vegan pumpkin mousse parfait up in less than 10 minutes. Perfect lush dessert for people who love pumpkin pie filling but aren’t a fan of the crust. Great vegan dessert for after thanksgiving dinner.
Why you’ll love this easy recipe
- It can be made in less than 10 minutes
- It’s made with minimal ingredients
- Great for a thanksgiving dessert or anytime during the fall season.
- It doesn’t require any baking
- It’s the perfect dessert for people who love the pumpkin filling of pumpkin pies, but not the pie crust
- It’s vegan, dairy free and egg free, but still has a ton of flavor.
- This no bake version doesn’t require a mixing bowl, pie plate or oven space.
I love that this creamy dessert is made with easy to find, simple ingredients.
- Canned pumpkin (1)
- Canned coconut milk
- Pumpkin pie spice
- Brown sugar
- Granola, graham crackers or gingersnap cookies
- Maple syrup
- Vanilla extract
- Dairy free whipped cream – if you’re looking for a vegan version of cool whip, Reddi Whip has a dairy free whipped cream now. So Delicious brand also has a coconut whipped cream. You can also use homemade whipped cream using dairy free whipping cream or canned coconut cream.
Tips for making vegan pumpkin pie parfait
- The “hardest” part about this recipe is remembering to put your cans of full fat coconut milk in the fridge at least a day before. Two days is better. When you put the canned coconut milk in the fridge, the coconut cream separates from the water, leaving it the perfect heavy cream for our fluffy mousse.
- You can find canned coconut milk in the international section of your grocery store. It’s where you will find soy sauce, Thai curry paste, miso paste and more.
- Make sure to get full fat canned coconut milk. The lite coconut milk has a lot less fat and creaminess and won’t make this as decadent.
- If you forget to put the coconut milk in the fridge a day or two before, no worries, you can substitute vegan whip cream for the coconut cream. No biggie. I’ve got your back.
- To save yourself time during the holiday, make the pumpkin mixture the day before, and have it ready to layer into a wine glass the day of Thanksgiving. This will help the mousse to thicken up and become even more decadent.
- Don’t make more work for yourself, just buy pre-made granola. Make sure to read the ingredients to ensure there isn’t any honey or dairy.
- If you don’t want to use wine glasses or champagne flutes, just use small mason jars.
- When blending the pumpkin mousse in the blender, you may need to use a rubber spatula to wipe down the sides a few times. Blend for at least five minutes to create a nice airy texture.
- If you don’t have a blender, you can use a food processor as well, or an electric hand mixer.
To assemble, put some granola or graham cracker crumbs on the bottom layer. Add the creamy pumpkin layer next. Add some whipped topping on top of that.
Then keep layering like that; granola, pumpkin puree, whipped cream. Make sure the top layer is whipped cream. Sprinkle with a sprinkle of cinnamon or pumpkin pie spice.
Don’t assemble this pumpkin mousse parfait until you’re ready to eat it. Make the mousse the night before and store it in the fridge. If you assemble it too soon, the granola or graham cracker layer will become soggy.
Keep the mousse stored separate in the fridge, in an airtight container, if you have any leftovers.
More vegan holiday recipes
- Roasted brussel sprouts with coconut bacon
- Creamy mashed potatoes without milk
- Best homemade vegan green bean casserole
- Easy vegan pumpkin pie
- Easy vegan granola
- Eggless chocolate mousse
- Homemade pumpkin spice latte
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
No bake pumpkin mousse parfait
- 30 ounces pumpkin puree (two, 15 oz cans)
- 2 cups coconut cream from 2 cans of full fat coconut milk (more on this in the description)
- ½ cup maple syrup
- ⅔ cup brown sugar
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Vegan whipped cream
- Granola or graham crackers made without honey
- Gently put the cans of full fat coconut milk in the fridge overnight or for at least 12 hours. (If you forget to do this, you can sub the vegan whipped cream for the coconut cream).2 cups coconut cream from 2 cans of full fat coconut milk
- After chilling the coconut milk, turn the can of coconut milk upside down and open the can from the bottom
- Using the lid of the can, strain the coconut water away from the coconut cream. Set the water aside and save it for smoothies. We're only using the coconut cream in this recipe.
- In a mixing bowl, or blender, mix together pumpkin puree, coconut cream, sugar, maple syrup, pumpkin pie spice, vanilla and sprinkle of salt.30 ounces pumpkin puree (two, 15 oz cans), ½ cup maple syrup, ⅔ cup brown sugar, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 2 cups coconut cream from 2 cans of full fat coconut milk
- Mix with an electric mixer for 2-5 minutes so it gets nice and fluffy.
- Grab champagne flutes, small wine glasses, or small glasses and layer the parfait.
- Layer in this order: graham cracker or granola – pumpkin mousse – whipped cream – granola – pumpkin – and top with whipped cream and granola.Granola or graham crackers made without honey, Vegan whipped cream
- Don’t layer these until you’re about ready to serve as the graham cracker or granola will get a little soggy.
- Keep the pumpkin mousse separate in the fridge until you’re ready to layer and serve
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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