Vegan Pumpkin Pie Mousse
Prep time
Total time
I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert.
Recipe type: Dessert
Cuisine: American
Serves: 2 servings
  • 1 ripe banana, broken into pieces
  • ½ cup canned pumpkin purée or sweet potato purée
  • ¼ cup light coconut milk or low-FODMAP dairy-free milk beverage
  • 2 tablespoons unsalted creamy peanut butter
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1⁄8 teaspoon ground nutmeg
  • Pinch ground cloves or allspice
  1. Put all the ingredients in a blender or food processor and process until smooth.
  2. Spoon the mixture evenly into two small custard cups.
  3. Serve the pumpkin pie mousse immediately or cover tightly and chill for up to 3 hours.
Pecan Pie Mousse Option: Sprinkle 1 heaping tablespoon of chopped toasted pecans over each serving.

Leftover Tip: Don’t know what to do with the remaining pumpkin purée? Just freeze it in half-cup portions. That way, you can defrost it overnight in the fridge and be ready to make this scrumptious mousse first thing in the morning. Alternatively, use leftover pumpkin purée in a Pumpkin Pie Smoothie.

This recipe has been reprinted with permissions from Low-FODMAP and Vegan by Jo Stepaniak. Book Publishing Company, 2016.
Recipe by Go Dairy Free at