Paleo AIP Pumpkin Spice Mousse

Meagen is an educator and certified holistic nutritional consultant who discovered the Autoimmune Protocol through her own health journey. She shares approachable AIP recipes, practical tips, and resources to help make everyday cooking simpler, more delicious, and less overwhelming.

Looking for something a little different from the usual Halloween sweets? This creamy pumpkin spice mousse brings together pumpkin purée, coconut milk, maple syrup, and warming spices for a smooth, delicious fall dessert.

Serve it in little dessert cups or hollowed-out mini pumpkins for an extra-festive presentation.

Ingredients

Makes 4 servings

• 1 (13.5 oz) can full-fat coconut milk
• 1 (15 oz) can pumpkin purée
• 1 Tbsp grass-fed gelatin
• ⅛ tsp ground cloves
• ⅛ tsp ground mace
• ¼ tsp ground ginger
• ½ tsp ground cinnamon
• Dash of sea salt
• 3 Tbsp pure maple syrup

Dietary Notes

• AIP Elimination-Friendly: Made with AIP-compliant ingredients and warming spices, without eggs, dairy, grains, or refined sugar.
• Paleo & Gluten-Free: Naturally gluten-free and grain-free, with maple syrup providing sweetness.
• Dairy-Free & Egg-Free: Chilled coconut milk creates a rich, creamy texture without dairy or eggs.
• Not Vegan: This recipe contains grass-fed gelatin.

Directions

Start by refrigerating the coconut milk overnight. In a saucepan, combine the pumpkin purée with gelatin, spices, and maple syrup, gently warming until the gelatin dissolves.

Chill the pumpkin mixture until completely cold, then whip the thick coconut cream separately. Blend the chilled pumpkin mixture until smooth and gently fold in the whipped coconut cream.

Spoon or pipe into individual dessert cups and serve!