real pumpkin mousse parfait


  • 1/3 cup coconut cream (native forest works best, only use cream, not the liquid)
  • 1 ½ cup organic pumpkin purée (1 can)
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoon cinnamon
  • 1 ¼ teaspoon powdered ginger
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon Celtic sea salt
  • 2 ½ cups dairy free whipped cream (SOCO Cocowhip) 1 container
  • 8 REAL Peanut Butter Cookies


  1. Chill coconut cream in refrigerator for at least 2-4 hours. Try not to use liquid from the bottom of the can. (Only use a tiny bit – the more you use, the thinner the mousse will be.)
  2. Add to the bowl of a stand mixer fitted with the whisk attachment (or hand mixer): Add pumpkin, maple syrup, vanilla, cinnamon, ginger, pumpkin pie spice and salt. Turn speed to medium and beat for about 30 seconds, until well incorporated and no lumps remain.
  3. Using a spatula, fold in dairy free coconut whipped cream until fully incorporated. Place a REAL Peanut Butter Chocolate Chip Cookie on the bottom of a small glass container or ramekin. Spoon mousse on top of cookie. You can create as many layers as you like.
  4. Spoon a dollop of coconut cream on top of mousse.
  5. Top off with crushed candied pecans.
  6. Refrigerate for at least 3 hours before serving. Serve Chilled and ENJOY!

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