Home / Recipes / Pumpkin pie mousse (low-carb and vegan!)

Pumpkin pie mousse (low-carb and vegan!)

Hi friends! How are you? Hope you’re enjoying your Monday. What did you do this weekend? We had a huge party for the Pilot and Penelope -both of their birthdays are this week! – and it was so.much.fun. I’ll be recapping all of the festivities on the blog later this week.

In the meantime, I have a new recipe for you!

Vegan low carb pumpkin pie mousse

This tastes like pumpkin pie in a bowl, minus the crust. It has the creamy texture of pumpkin pie filling but is totally egg-free for my vegan friends out there. I was in the mood for something pumpkin pie-flavored, and I remembered that I had a bag of raw cashews on hand. These are my favorite dairy-free substitute for desserts because they give foods an awesome texture without having to add milk or cream. One of my all-time favorite recipes is this chocolate tart.

Soaked cashews

Vegan Pumpkin Pie Mousse

So back to this: it’s pumpkin blended with a little sweetness, said cashews, a little healthy fat from MCT oil, and some spice. Basically, it’s like eating nuts and vegetables, but it tastes like PIE. I know, right?!

Vegan low carb pumpkin pie mousse

(That’s not to say I won’t totally gut an entire pumpkin pie from Costco over the next month. #tistheseason)

It tastes even better the next day… if it lasts that long.

Vegan low-carb pumpkin mousse! A delicious and festive holiday clean treat. fitnessista.com

Here’s the recipe if you’d like to give it a try!!

Vegan pumpkin pie mousse! This low-carb dessert is a delicious and festive holiday clean treat. | #vegandessert #veganpumpkinpie | fitnessista.com


Pumpkin Pie Mousse

vegan pumpkin pie mousse



  • 1 cup raw cashews, soaked in water overnight and drained
  • 1/2 cup pumpkin puree
  • 2 tablespoons MCT oil (or liquid coconut oil)
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of sea salt
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup


  1. Blend all ingredients in a high-speed blender or food processor until smooth.
  2. Serve immediately, topped with a sprinkle of pumpkin pie spice or crumble gingersnap cookies.


  • Serving Size: 2


Leave a Reply

Your email address will not be published. Required fields are marked *