Why You’ll Love This Recipe

It’s delightfully creamy and rich — without any dairy or gelatin.
The spices (cinnamon, nutmeg, cloves) make it taste like the essence of autumn.
You can make the pumpkin or squash puree from scratch (or use canned) for maximum flexibility.
It’s simple and quick to assemble — the chilling time does the magic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (or squash puree, e.g. Hokkaido or Kabocha)
Raw cashews (soaked)
Full-fat coconut milk (or coconut cream)
Maple syrup
Cinnamon
Ground cloves
Nutmeg
Pure vanilla extract
Sea salt

Directions

Soak the raw cashews for 4–6 hours (or overnight), then drain and rinse them.
In a high-speed blender, combine the pumpkin or squash puree, soaked cashews, coconut milk (or cream), maple syrup, cinnamon, cloves, nutmeg, vanilla extract, and sea salt.
Blend until the mixture is perfectly smooth and creamy, with no graininess.
Transfer the mousse mixture into a bowl or individual serving dishes.
Chill in the refrigerator for at least 4 hours (or overnight) so it sets and thickens.
When ready to serve, divide into servings and top optionally with coconut whipped cream or a sprinkle of cinnamon.

Servings and timing

Servings: 2 generous servings (or 4 small)
Prep time: about 10 minutes
Chilling time: 4 to 6 hours (or overnight)
Total time: roughly 4 hours 10 minutes

Variations

Granola crunch: Garnish with granola or toasted nuts for texture.
Almond butter version: For those without a powerful blender, swap soaked cashews for almond butter and use coconut cream instead of milk.
Spice tweak: Adjust or omit cloves or nutmeg according to your preference.
Sweetener swap: Use agave syrup, date syrup, or another liquid sweetener instead of maple syrup.
Flavor twist: Stir in a bit of orange zest, or a splash of espresso for a fall mocha variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can also freeze the mousse for up to 1 month. When ready to serve, thaw overnight in the refrigerator before enjoying.
This dessert is not meant to be reheated; serve chilled or at cool room temperature.

FAQs

What kind of pumpkin or squash works best?

Hokkaido or Kabocha squash are ideal because their flesh is smooth and less stringy. You may also use canned pumpkin puree.

Can I skip soaking the cashews?

Soaking helps achieve that ultra-smooth, creamy texture. If you skip soaking, the mousse might turn out grainy or thick and may strain your blender.

Is this recipe fully vegan?

Yes — it contains no dairy, eggs, or gelatin.

Can I use a different milk besides coconut?

You could try another full-fat plant milk, but coconut milk or cream gives the richest result.

What if the mousse is too thin after chilling?

Make sure your cashews were soaked properly and fully blended; if needed, you could add a little more cashew or coconut cream and reblend.

Can I make this ahead for a gathering?

Absolutely. You can prepare it a day or two in advance and keep it refrigerated until serving time.

Is this dessert gluten‑free?

Yes, as long as all ingredients used (like spices or sweeteners) are certified gluten‑free.

How can I make it sweeter or less sweet?

Adjust the maple syrup amount to your taste. You can always add more just before blending or reduce it.

Can I add protein to this mousse?

You could stir in a plant‑based protein powder after blending, though it may slightly affect texture.

What toppings go well on this mousse?

Coconut whipped cream, chopped nuts, cacao nibs, pumpkin spice sprinkle, toasted oats, or a dusting of cinnamon all complement it beautifully.

Conclusion

This vegan pumpkin mousse is a marvelous dessert for fall (or any time you want that comforting pumpkin spice flavor). It balances richness and lightness, is beautifully creamy without dairy, and is easy to make ahead. Whether you’re serving it for a special dinner or craving a cozy sweet treat, it’s sure to delight.