Quick Pumpkin Fluff (Low-Carb & Dairy-Free)

A light, airy, and quickly prepared pumpkin mousse that's both dairy-free and low in carbohydrates. Perfect for a simple yet elegant dessert.

Print Recipe

Prep Time 15

Chill time 30

Total Time 45

Servings 6

Ingredients

For the Pumpkin Fluff:

1 ½ cups chilled coconut cream solid part from ~1-2 cans full-fat coconut milk, refrigerated overnight
¾ cup canned pumpkin puree unsweetened
1 Tablespoon Homemade Pumpkin Spice Blend see recipe below
2-3 Tablespoons powdered erythritol or other low-carb sweetener equivalent, adjust to taste
½ teaspoon vanilla extract
⅛ teaspoon salt

For Assembly & Garnish:

¾ cup mixed chopped pecans and roasted pumpkin seeds pepitas
½ cup Coconut Whipped Topping see recipe below

Instructions

Prepare the Coconut Cream: Ensure cans of full-fat coconut milk have been thoroughly chilled (at least 12 hours). Carefully open the can(s) and scoop the thick, solidified cream into a medium mixing bowl, reserving the liquid for another use. Measure out 1 ½ cups of solid cream.
Combine Ingredients: Add the pumpkin puree, Homemade Pumpkin Spice Blend, powdered sweetener, vanilla extract, and salt to the bowl containing the coconut cream.
Whip the Mousse: Using an electric hand mixer on medium speed, beat the mixture until it is smooth, fully combined, and noticeably light and fluffy, about 45-75 seconds. Be careful not to overmix.
Taste and Refine: Sample the fluff and adjust the sweetness or spice level if needed, mixing briefly to incorporate.
Assemble Servings: Divide the chopped pecans and pumpkin seeds evenly among 6 small dessert glasses or ramekins, creating a bottom layer. Spoon or pipe the pumpkin fluff mixture over the nut and seed layer.
Garnish and Chill: Top each serving with a dollop of Coconut Whipped Topping and a sprinkle of the remaining nut and seed mixture. Refrigerate for at least 30 minutes before serving to allow the fluff to chill and set slightly.

Notes

Helper Recipes:

Homemade Pumpkin Spice Blend
(Yields approx. 7 Tablespoons)

4 ½ Tablespoons ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg
2 ¼ teaspoons ground allspice
2 ¼ teaspoons ground cloves
Combine all spices in a small jar, seal, and shake well. Store in a cool, dark place. Use 1 Tablespoon for the Quick Pumpkin Fluff recipe.

Coconut Whipped Topping
(Yields approx. 1-1.5 cups)

Solidified cream from 1 can (13.5 oz / 400ml) full-fat coconut milk, refrigerated overnight
2 teaspoons vanilla extract
Sweetener to taste (e.g., ~1 Tbs powdered erythritol, or liquid stevia/monk fruit drops)
Place the solid coconut cream in a chilled mixing bowl. Add vanilla and sweetener. Beat with an electric mixer on medium-high speed for 30-60 seconds, until smooth and fluffy peaks form. Use ½ cup for garnishing the Quick Pumpkin Fluff; store leftovers refrigerated for up to a week.

Nutritional Information (Per Serving - Fluff Only):

The following is an estimate calculated for one serving (1/6th of the fluff mixture) and does not include the nut/seed layer or the coconut whipped topping garnish. Actual values may vary based on specific ingredient brands and exact quantities used.

Calories: ~203 kcal
Fat: ~19.4 g
Total Carbohydrates: ~10.9 g
Dietary Fiber: ~2.5 g
Sugar Alcohols: ~4.2 g (from erythritol, may vary with sweetener choice)
Net Carbohydrates: ~4.2 g
Protein: ~2.1 g