It’s fall. We all know pumpkin spice EVERYTHING is happening right now.

I enjoy all things fall flavored: hot apple cider, pumpkin pie, caramel apples, you name it. While much of the population is cozying up in scarves, sweaters, and hot pumpkin spice lattes, those of us in warmer locations, sometimes need  a nice cold spoonful of something autumnal.

I heard about this dessert through a friend, and using two different recipes I whipped up my own version. I used this recipe as a guideline for the no-bake, dreamy, creamy coconut-pumpkin-pie-mousse.

Creamy No-Bake Coconut Cream Pumpkin Pie Mousse

Ingredients:

  • 1 can pumpkin puree
  • 1 can unsweetened coconut cream
  • ¼ cup maple syrup
  • 1 heaping tsp pumpkin pie spice
  • Extra dash of cinnamon
  • Gingersnap cookies

Directions

Prep takes a few hours because the can of coconut cream needs to be refrigerated overnight or for as long as possible. I refrigerated mine for about 5 hours and it worked well.  Assembly takes 30 minutes or less after that!

First, ahead of time, place the can of coconut cream into the refrigerator to chill. When you’re ready to assemble you will need: 2 bowls, preferably one of them is metal, a hand mixer and whisks, a spatula, and the ingredients above.

Step 1: Put the metal bowl (or one of the bowls) into the fridge with the metal whisks to chill. They should chill for about 15 minutes.

Step 2: While the bowl and whisks are chilling, mix 1 can Pumpkin Puree with ¼ cup pure maple syrup (or any type of sweetener you’d like). Add 1 heaping tsp of pumpkin pie spice, or more to taste. I’m the one weirdo who doesn’t like nutmeg, so rather than go overboard with pumpkin pie spice, I added an extra dash of cinnamon to the bowl. Stir until all the ingredients are incorporated.

Step 3: In the separate chilled bowl put the chilled coconut cream. On medium-high speed whisk until soft peaks are formed, much like you would with regular dairy heavy cream. Do not over beat!

Step 4: Gently fold the pumpkin mixture into the coconut cream.

Step 5: Add ginger snaps for garnish and utility ( I used mine as spoons for the mousse!) and Voila! An easy-breezy-creamy-dreamy pumpkin pie mousse that is dairy-free. It can also be gluten free if you omit the ginger snaps or use gluten-free ginger snaps.

Step 6: Enjoy!

The mousse should be kept in the refrigerator and is good for about 4 days or however long it will last in your fridge!

Pair it with these: GenTwenty’s Guide to Fall Cocktails