Paleo Pumpkin Mousse (Egg Free, Nut Free)

Paleo pumpkin mousse (egg free!)A non-intimidating Paleo Pumpkin Mousse!

Mousse is a very scary word indeed. It usually refers to a recipe which takes up to two pages in a cookbook and requires a dozen steps including whipping, folding and setting.

Paleo pumpkin mousse (egg free, nut free)Like I said, I’m all for complicated kitchen endeavors when the time is right… but usually I want to make simple things. And my relationship with traditional mousse is further strained because it calls for sugar and cream, two things I cannot eat right now on an anti-inflammatory, grain free diet. And that is where this Paleo Pumpkin Mousse comes in!

For a thick, luscious result without eggs or dairy, I set coconut milk and pumpkin purée with gelatin. After is has set, I whiz it in a food processor and it transforms into a decadent and paleo-friendly mousse.

You may not believe that such simple ingredients and an odd technique could live up to those claims. But the proof is in the pudding :)

Paleo Pumpkin Mousse

15 minutes

Yield: 3 servings (makes about 1 1/2 cups)

Serving size: heaping 1/2 cup

Paleo Pumpkin Mousse


  • 1 cup light coconut milk or homemade coconut milk
  • 4 tsp. gelatin (I recommend this grassfed gelatin) Use 2 tsp. if using full-fat coconut milk
  • 1/2 cup pumpkin puree
  • 1/2 tsp. vanilla extract, optional
  • 1/4 tsp. cinnamon
  • Large tablespoon of raw honey, to taste


  1. In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan. Turn off the heat and whisk in the gelatin mixture until dissolved. Whisk in the pumpkin puree. Chill until set, at least 4 hours.
  2. In a food processor, blend the set coconut milk/pumpkin with the vanilla, cinnamon and honey. It will appear to be clumpy, but keep blending and it will become smooth, creamy, and thick. Taste and adjust honey. This is best served right after whipping. You can store it in the fridge and re-whip it.
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    • says

      Gelatin from grassfed sources (such as Great Lakes Gelatin, which I love) is a healing superfood. It is a very nourishing ingredient and I personally would never substitute agar. I can’t guarantee that this recipe will work if you substitute agar for the gelatin.

    • Lori says

      Personally I tried agar in another recipe, since me and gelatin don’t gel, or it doesn’t probably user error, and I got sick and my stomach hurt really bad wouldn’t use it again, even though there’s several kinds sitting in my cabinet, at least i didn’t waste to much money, since I got it at the international market.

  1. zosia says

    I really want to use BOVINE gelatin, but they don’t ship to Canada…
    The only one I can find is porcine? Is that ok to use? Is it at least somewhat benefical?


  2. says

    I am wondering if you use the porcine Great Lakes gelatin or the bovine ? I ordered some and ordered the porcine ?? hoping it’s almost the same ( I clicked on a link from your blog and then just clicked order from amazon.. didn’t really study the product description -)

  3. says

    Yummm thank you for another amazing recipe! And this one is egg-free too, so no need for substitues! Thank you sharing, this looks delish! Can’t wait for fall to make this :) (yes, I’m a weirdo about saving fall-like foods only for fall :) – keeps it more special that way!)

  4. Kirsten says

    another great recipe for me to try! thank you. I took your advice and ordered the geletin, and it arrived and I couldn’t remember what recipe I got so excited about…sigh. I know there are alot of geletin desserts, did you also have non-sweet recipes using this product? Really enjoying your journey, blog and site :)

  5. zosia says

    Does this recipe rely on the richness/thickness of coconut milk or is it possible to make this with homemade or store-bought nut milk?


  6. Ashley says

    This was so-so for me. I used dairy milk and ran out of vanilla extract, that probably affected the results. I don’t have a food processor, so I used the blender – it works fine, but takes longer because you have to scrape down the sides frequently. I didn’t like it enough to serve to guests, but I might make it again for myself if I’m having a flare-up and need super friendly foods.

    Lauren- I love your blog!!! It’s an awesome resource. Thanks :)

  7. Daniele says

    Is it possible to substitute stevia instead of honey? Or is the thickness of honey part of what gives it it’s form?

  8. Darra says

    I’ve been following the AIP diet for about 3 months. My weekly treat before starting AIP was ice cream. I’ve tried several different coconut milk ice cream recipes and well, none of them have hit the spot. I just made your recipe and LOVE it! After 3 months of trying to find a dessert I can get into on this diet, I am ecstatic to find this one. Ice cream like, filling, low carb/sugars, with healthy gelatin. Thank you!

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