Pumpkin mousse pie. A lighter vegan alternative to pumpkin pie.  

Have you ever tried aquafaba? If you’ve never heard of it, it’s the liquid from a can of chickpeas.  It’s growing in popularity as a vegan alternative to egg whites to get that fluffy consistency that you might be missing if you’re vegan or egg-free.  

I’m always searching for an alternative to pumpkin pie. I absolutely love this time of year with pumpkin spiced lattes and pumpkin flavored desserts, but one thing that doesn’t always excite me is actual pumpkin pie. I find it too dense, and often too strong.   

While browsing the web one day, it struck me, why not use aquafaba to make pumpkin pie lighter and fluffier. Sort of a pumpkin mousse if you will. Then I got to experimenting.  

I made the pumpkin mousse – delish! But it needed a little richness.  

Enter the reliable coconut whip. Fabulous!  

Now for a crunchy cookie crumb base to hold all together. Perfect.   

Now here’s the makings of a fun new pumpkin recipe I can get behind.  

If you’re looking for a lighter alternative to pumpkin pie, or just want to switch it up this year with a fun new ingredient (aquafaba), give this pumpkin mousse pie a whirl. It uses only a handful of ingredients for a pretty impressive looking dessert.

Update: After making this dessert, I noticed this also makes an amazing pumpkin pie parfait as well! The ingredients are pretty much the same, just a different assembly.

Watch the video to see how they’re made. 

What you’ll need: 

• 1 small pie pumpkin (or use a can of pumpkin puree) 
• 1/2 cup powdered sugar 
• 1/2-3/4 cup aquafaba (from a can of chickpeas) 
• Ginger snap cookies 
• Butter 
• 1 can of coconut milk 
• Cinnamon (optional) 
• ¼ tsp salt 

For full instructions on how to make this pumpkin mousse pie, watch the video or download a copy of this recipe and more in my free recipe eBook. 

What’s one thing that you have to eat every fall, even if you know you shouldn’t :s