Pumpkin Mousse Parfait

Pumpkin Mousse Parfait

Absolutely delicious pumpkin mousse parfait. If you like pumpkin pie, but not the crust, here is a creamy take on the pie filling.

Serves 6


  • 850g (30 oz) pumpkin purée
  • 480g (17 oz) canned coconut cream from 2 x 425g (15 oz) cans of full fat coconut milk
  • 170g (6 oz) maple syrup
  • 135g (4.7 oz) sugar
  • 2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • Pinch of salt
  • Vegan whipped cream
  • Granola or graham crackers made without honey


  1. Gently put the cans of full fat coconut milk in the fridge overnight or for at least 12 hours. (If you forget to do this, you can sub the vegan whipped cream for the coconut cream).
  2. After cooling coconut milk, turn the can of coconut milk upside down and open the can from the bottom.
  3. Using the lid of the can, strain the coconut water away from the coconut cream.
  4. We only want the coconut cream in this recipe and not the water. You can save the water for smoothies.
  5. In a mixing bowl, mix together pumpkin purée, coconut cream, sugar, maple syrup, pumpkin pie spice, vanilla and sprinkle of salt.
  6. Mix with an electric mixer for 2-5 minutes so it gets nice and fluffy
  7. Grab champagne flutes, small wine glasses, or small glasses and layer the parfait.
  8. Layer in this order: graham cracker or granola, pumpkin mousse, whipped cream, granola, pumpkin, and top with whipped cream and granola
  9. Don’t layer these until you’re about ready to serve as the graham cracker or granola will get a little soggy.
  10. Keep the pumpkin mousse separate in the fridge until you’re ready to layer and serve

Recipe by Damn Tasty Vegan, damntastyvegan.com