Pumpkin Coconut Mousse

Prep Time 20 min Serves 4 - 6 servings     adjust servings


  • 2 cups or 1 can pureed pumpkin (not the pumpkin pie mix)
  • 1/3 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 can full fat coconut milk


  1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
  2. The next morning, pull out the can and open it.
  3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
  4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
  5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
  6. Once the “cream” is done, gently fold it into the pumpkin mixture.
  7. Chill in the fridge until it is ready to be eaten. Enjoy!


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