This Pumpkin Mousse Pie recipe is creamy and delicious. With a chocolate crust and an easy pumpkin mousse filling, this is the perfect dessert for your holiday table. Gluten-free, dairy-free, and vegan.
If you are looking for something different than the traditional pumpkin pie, this pumpkin mousse pie recipe is it. A great Thanksgiving dessert, it is a delicious additional to any dessert table.
Why you'll love this recipe
- Easy pumpkin dessert
- Simple ingredients
- Gluten-free, dairy-free, egg-free
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Canned pumpkin - One 15-ounce can of pure pumpkin is all you need. You won't use all of it so use the rest in homemade pumpkin spice creamer or pumpkin chili! Feel free to use homemade pumpkin puree instead.
Almond butter - Smooth, creamy all-natural almond butter is best without the added sugar or oils. Cashew butter is a great substitute.
Full-fat coconut milk - By refrigerating a can of coconut milk overnight, you'll take the hardened coconut milk and whip it into the coconut cream. Alternatively, you can substitute prepared coconut cream.
Almond flour - This is the only gluten-free flour you will need to make an easy press-in crust.
Cocoa powder - You'll want to use unsweetened cocoa powder.
Coconut oil - If needed, melted butter (vegan) can be substituted for coconut oil in the crust.
Maple syrup - The natural sweetener keeps this recipe completely free of refined sugar!
Before you start: Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round non-stick tart pan with a removable bottom with coconut oil or cooking spray.
Step 1: In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil, maple syrup, and vanilla extract until dry ingredients are moistened.
Step 2: Press crust mixture evenly into prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in pan on wire rack. The pie crust should be completely cool when ready to fill.
Pumpkin Mousse Filling
Step 1: Add and beat on medium speed with electric mixer the almond butter, ½ cup maple syrup, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves.
Step 2: With a spatula, fold in half of coconut whipped cream into almond butter mixture.
Step 3: Add the rest of the coconut whipped cream and fold until filling is thoroughly blended.
Step 4: Transfer to chocolate crust and freeze for 2 hours. When ready to serve, decorate top with whipped cream.
Make the crust a day ahead to save time. You can also make the entire mousse pie 2-3 days ahead of time and store in the freezer.
Transfer to the refrigerator the day you plan to serve it. Top with whipped topping just prior to serving.
Wrap the pie with plastic wrap or aluminum foil and store for 3-4 days in the refrigerator.
To freeze, place the pumpkin mousse pie on a baking sheet and set in the freezer until frozen. Then, wrap the pie in a couple layers of plastic wrap and return to freezer. The pie can also be stored in the freezer for up to one month.
How to Serve
If using dairy-free fresh whipped cream or whipped topping, top the pie right before serving for the best presentation. Homemade whipped cream can start to melt after time. You can cover a large circle in the center of the pie or make decorative dollops around the perimeter.
This creamy dessert is a great option for the holiday season. Whether it is to serve with Thanksgiving dinner or add to the dessert table for holiday celebrations and gatherings, this pumpkin pie recipe will be a crowd pleaser.
Yes! This mousse pumpkin pie filling is great in crumb crusts like homemade or store-bought gingersnap crust or graham cracker crust. Use a 9-inch pie dish if making at home. If using store-bought, it easily makes this a delicious no bake pumpkin dessert!
For this easy gluten-free crust use a 9-inch tart pan. Use a hand mixer to make the pie filling.
More gluten-free pie recipes
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Pumpkin Mousse Pie (Gluten-Free)
- 1 can full-fat coconut milk refrigerated overnight (or ~¾ cup canned coconut cream)
- 1 cup creamy all-natural salted almond butter or cashew butter
- 1 cup (230g) canned pumpkin
- ½ cup (160ml) maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- pinch of ground cloves
- Dairy-free whipped cream or topping
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round non-stick tart pan with a removable bottom with coconut oil or cooking spray.
- In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it is no longer hot), maple syrup, and vanilla extract until dry ingredients are moistened. Mixture should resemble wet sand. Finish combining mixture by using your hands, making sure coconut oil is evenly distributed.
- Press crust mixture evenly into prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in pan on wire rack. Crust should be completely cool when ready to fill.
- To make the filling, scoop the waxy solid from out of the coconut milk can (or ¾ cup canned coconut cream) into a second medium bowl, stopping when you hit liquid below.
- Using an electric mixer, beat until solid coconut milk starts to turn creamy and soft peaks appear. (If using canned coconut cream, beat for about 30 seconds.)
- Clean out your bowl from making the crust, then add and beat on medium speed with electric mixer the almond butter, pumpkin, ½ cup maple syrup, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves. With a spatula, fold in half of coconut whipped cream into almond butter mixture. Add the rest of the coconut whipped cream and fold until filling is thoroughly blended.
- Transfer filling into cooled crust and smooth top with a spatula. Place in freezer for at least 2 hours or until set. Transfer to the refrigerator to store until serving.
- When ready to serve, decorate the pie with whipped cream or whipped topping as desired. Decorate the perimeter or dollop whipped cream in a circle over most of the pie. Sprinkle with cinnamon if desired.