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5 from 1 vote

Dairy Free Pumpkin Pie Mousse Cups with Pecan Crust

Prep Time15 mins
Total Time1 hr
Servings: 3
Author: Lorie Yarro



  • 1 can full fat coconut milk chilled overnight
  • 2/3 c pumpkin purée
  • 1/4 - 1/3 c pure maple syrup
  • 1 heaping tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 T coconut oil
  • Dash of sea salt


  • 2/3 c pecans you can lightly toast them for even more flavor
  • 1/4 tsp cinnamon
  • 3 medjool dates pitted
  • 1/2 tsp vanilla extract
  • dash of sea salt


  • In a food processor, add pecans and pulse until chopped roughly.
  • Add in all other ingredients for crust and process until fully combined and a dough starts to form.
  • Press the dough firmly into small dessert cups or bowls about 1/2 - 3/4 inch thick.
  • Chill bowls.
  • In a medium mixing bowl, separate the hardened part of the coconut milk and the liquid part. Save the liquid for smoothies if desired.
  • With a hand mixer, whip the coconut milk until thickened and whipped cream like (approx. 2-3 minutes).
  • Add in all other ingredients and whip for another minute.
  • Pour the mixture over the crust to fill the cups as desired. You can probably get 4 servings out of this, but it will all depend on the size cups you use.
  • Chill for at least one hour to set.
  • Garnish with a pecan or chopped pecans and whipped cream if desired.


If the crust seams dry, add another date or a drop or two of water.
Try not to over process the crust, it will become pasty.