no-bake pumpkin mousse cake

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Happy Thanksgiving my lovely readers!

I know this greeting is coming early for many of you, or for many, you may not even celebrate this holiday. Whether you celebrate it or not I just wanted to let you all know, I am so supremely thankful for each and every one of YOU! You my dear readers, along with the comments you leave give me the strength and confidence to keep coming back to this space post after post, week after week to share my musings on food and life. I am so grateful you all give me these couple minutes of your day. Never change, you are all just wonderful and I couldn’t ask for better!

Instead of posting one of the recipes I teased you with in this post, I thought it would only be fitting to share my Thanksgiving dessert. It’s so delicious though, you won’t be disappointed!

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Is there anything better this time of year than pumpkin? The comforting scent and taste instantly warms your taste buds, tummy and soul and just screams to be enjoyed curled up under a blanket with some hot tea.

It’s also the quintessential Thanksgiving flavour. While I didn’t have the time to think up a revolutionary new dessert to create, I did make something amazingly tasty that I think you should all go whip up right now, no matter how much pumpkin goodness you may have consumed over the weekend.

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This pumpkin cream cake is a delicious recreation of my Raw Strawberry Cream Cake, slightly lighter in texture and more autumnal in flavour. It’s a cross between a pumpkin pie and a pumpkin cheesecake with some tang from the lemon juice, warming scent from the cinnamon and creamy texture from the cashews. It’s not raw as it has pumpkin puree as well as a little maple syrup, but it’s no-bake, allowing the oven to be reserved for whatever special main dish you are cooking up. The filling uses cashews and coconut oil to achieve the cheese cake texture, but the filling still feels light thanks to the addition of pumpkin and banana. There’s also very little added sweetener since the dates in the crust and banana provide most of what’s needed. Of course, I added in a little maple syrup, just because I love it so much.

Sweet and decadent yet healthy and wholesome, this is a cake to please even the toughest of critics. We all happily dug into large slices here, despite being stuffed full of Thanksgiving dinner.

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No Bake Pumpkin Mousse Cake (Vegan, Gluten-free, Refined Sugar-Free)

Ingredients (10-12 slices)

Crust

  • 3/4 cup pecans
  • 3/4 cup medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Filling

  • 2 cups raw cashews, soaked
  • juice of 1 lemon
  • 1 banana, cut into chunks (cake will firm up faster if you use frozen for this)
  • 1 1/2 cups pumpkin puree
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon (or pumpkin spice)
  • 10 drops stevia (or more maple syrup)
  • 1/3 cup coconut oil, melted

Garnish

  • pecans if desired

Instructions

For the crust, pulse the pecans in a food processor until finely ground then add the dates and sea salt and process until the mixture will stick together when you press it. Press the mixture into an 8-inch spring-form pan and place in the refrigerator while you make the filling.

Rinse the food processor then add the soaked cashews and all other ingredients to the food processor and process until smooth. With the processor running, slowly pour in the melted coconut oil until fully incorporated.

Pour the filling in top of the crust and spread smooth with a spatula. Garnish with pecans if desired. Refrigerate for at least 3 hours to firm up.

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And there you have it. I hope you all had a wonderful weekend with friends, family and overeating!

I'm submitting this recipe to Allergy-Free Wednesday, Gluten-free FridaysWellness Weekends and Thanksgiving Menu Potluck Party and Bringing in the Holidays Potluck party!

90 thoughts on “no-bake pumpkin mousse cake

  1. Loving this Pumpkin Pie! ;)
    Thanks so much for sharing this recipe at the last Potluck Party – I’ve extended it so it runs through this week also. (you’re welcome to add something new if you wish ;))
    http://www.lifeologia.com/potluck-party-bringing-in-the-holidays-vegan-and-gluten-free-recipes/

    Ps. Just wanted to remind you about the FREE recipe eBook I have – hope you grabbed a copy ;)
    http://www.lifeologia.com/ellas-gluten-free-vegan-holidays-ebook-is-here/
    xoxo

    Happy Holidays!
    Ella

    • Thanks so much Ella, I’m glad you like it! I’ll definitely try to add something new :) I love this Potluck idea too by the way!

      For your e-book, I so badly want a copy, but I already signed up for your mailing list so I can’t figure out how to get a copy now? Maybe I’m being totally clueless, but I would love a copy :)

      Happy Holidays to you too!

  2. Hello sweet Gabby,

    Making this right now for Thanksgiving dessert tomorrow! Topping with a layer of coconut whipped cream and ground pecans! :-)

    This is a family favorite…thank you for such a great, HEALTHY recipe.

    Hugs,
    -Amber

    • Brilliant idea topping it with coconut whipped cream! Love it :)

      I’m so happy you and your family are loving this recipe! I think my favourite part about blogging is revamping traditional recipes to help life keep it’s sweetness without sacrificing health. It’s just so rewarding :)

      Your comments always make me smile Amber. Have a lovely holiday with your family :)

  3. Hi Gabby,

    Well, another winner recipe my friend! I’ve made this twice and it’s been a huge hit in my house. I shared a picture of one of my cakes on FB (link below). Such a wonderful, healthy recipe, Gabby. I ate it three mornings for breakfast! And great for snack time (for the kiddos) and obviously a perfect, light dessert. :-) Thanks you for a great recipe!!

    Hugs,
    –Amber

    FB: http://www.facebook.com/photo.php?fbid=505435292813601&set=a.292220644135068.78458.288512964505836&type=1

    • thanks so much Amber! I’m so glad you enjoyed it :) It really is healthy enough for breakfast isn’t it? I wish I had thought of that!

      yours turned out so gorgeous too! you make me look so good ;)

      hope you are doing well Amber! Always lovely hearing from you! Take care my dear!

  4. OH YUMMY! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Cindy from vegetarianmamma.com

  5. I love this recipe! I have to make a desert early next week for a large party. This will be the perfect fall desert! Looks so yummy!
    Thank you for sharing this. I saw this on Allergy Wednesday.

  6. wow, Gabbie I love it. I want to leave work right now and go cook us some! Thank you for linking up with us at GF Fridays. I’ll be posting this recipe as this week’s favorites!! It looks great:).

  7. First of all I am going to make this tomorrow!
    Second, I think there may be a typo in the recipe. It says “sliced” cashews in the list of ingredients but the directions later on say “soaked” cashews. I’m wondering if its meant to say soaked instead of sliced?

      • Gabby,

        I made this and it turned out rich and creamy. The closest thing I've had to a cheesecake since going dairy free! My family said it tasted more like banana than pumkin so next time I might add cloves and ginger to bring out the pumpkin a bit more. It was very good, I loved the crust- it gave it a lovely praline flavor. Thanks for sharing!

        • I’m so glad you and your family liked it! The banana taste may have been from a super ripe banana, who knows though. As long as it tasted good! Definitely up the spices though, some pumpkin pie spice would not be amiss there. 

          Thanks for letting me know :) So happy everyone enjoyed it!

          • I am planning to make this tomorrow! i just have a question – I'm a bit worried about the banana since someone said that it tasted more like banana than pumpkin. Is it possible to reduce the banana? Thanks!

            • Ok so- you can definitely reduce the banana or use one that’s a little less ripe. I used it basically to help add sweetness, I didn’t find there was too much banana flavour, but without it you might need more sweetener so you might need to adjust for that. You’ll want to soak the cashews for at least 6 hours, or overnight, especially if you don’t have a high-powered blender. Then for the maple syrup, try starting with a couple tablespoons and work from there. If it tastes too mapley then maybe consider using a different liquid sweetener or add some more pumpkin spice/cinnamon. That’s the beauty of raw desserts, very easy to taste as you go. Maple is definitely a complimentary flavour though so it will enhance the pumpkin flavour if anything! Hope is goes well!

  8. Hi Gabby,

    This looks absolutely amazing. So I have like 10 cups of roasted pumpkin in the fridge and about 5 very ripe bananas. Making this recipe soon – I’m shooting for tomorrow.!! :-)

    Hugs,
    –Amber

  9. Gabby, I adore this dessert! I was totally planning on doing a pumpkin cheezcake for American Thanksgiving. Can I tell you a secret. My reader won’t pull up your posts for some reason. I try not to do email subscriptions since my inbox gets so full they get lost. I’m making a single exception for you now! I promise I’m not ignoring you and I do adore your blog. xoxo

  10. Hope you had a great Thanksgiving Gabby! This pie looks amazing :) I had a few too many bites of the real thing this weekend….but it was totally worth it!! xo

  11. Holy monkey this looks so good! I can’t believe how easy the recipe is, especially for the crust. I usually buy pre-made crusts but since this is so simple I’ll have to give it a try. I bet it would go well with any kind of pie or cheesecake.

  12. Yummmm Gabby! I made no bake pumpkin cake too for thanksgiving! But in bar form. Just loving all the pumpkin goodness. My ONLY grocery store in town actually ran out of pumpkin on the weekend. Crazy right?!

    • Great minds think alike! I am obsessed with pumpkin right now so I’m oving all the pumpkin all over the blogs! I wouldn’t mind if it kept up straight into nex spring ;)

      That’s crazy about running out of pumpkin! How did people manage??

  13. I almost skipped over reading this because I didn’t think I’d be able to pull it off (no bake cakes generally don’t turn out well for me), but this doesn’t look too difficult at all (and it also looks like a whole lot of tasty, so I’m on board!)

  14. I cannot express to you how crazyface I am at the knowledge that I’ve missed Canadian Thanksgiving by a week, but then I’m leaving the US just in time to miss their Thanksgiving too. THE UNIVERSE WON’T LET ME HAVE PUMPKIN PIE/CAKE/CHEESECAKE.

    Ahem.

    Happy Thanksgiving, Gabby!

  15. Pumpkin pie will never be the same now that I’ve seen this! I’m always chasing a pumpkin chiffon recipe that hasn’t quite come together yet, but that mousse looks like the perfect fluffy texture I’ve been craving. I’ll just have to plop it into my favorite gingersnap crust and find out! Thank you for the recipe. :)

  16. First I would like to thank YOU for all of your support and inspiration you’ve given me since we have connected through our blogs. You are amazing and beautiful just like your blog so thank you :)

    Secondly, OMG!! This cake is GORGEOUS! I absolutely must try it. It combines all of my favorite things and it looks so light and beautiful. It is the perfect dessert to impress everyone. I love that you used pecans in the crust, pecans and pumpkin are a great combination. Absolutely lovely, can’t wait to try it!

    Happy Thanksgiving Gabby!

    • You are so sweet Sarah! you are just amazing as well and I’m so glad to have met you :

      I hope you do get to try it! It’s so lovely and warm feeling even though it isn’t very heavy. It’s definitely something great to have when company is coming :) I gave the rest of it to my mom to bring into work to spread the healthy vegan love. Maybe I’ll convert some people yet!

      Happy Canadian Thanksgiving Sarah!

  17. This looks so great!! I have been obsessed with desserts like this lately, I am going to for sure try this one, too!
    This was such a lovely post to wake up and read at the start of the week! Have a wonderful thanksgiving! I cannot wait to celebrate ours next month :)

    • Thanks Beth! I really hope you like it! I’m also so glad I brightened your morning just a little :) I can’t wait to see what you come up with for your Thanksgiving- something pretty spectacular I’m sure! Happy Canadian Thanksgiving!

  18. Oh gabby, you make my day with this post! I have been craving a lovely pumpkin dessert! yummmy!!! you have yet to let me know what you did with the pumpkin seed oil! hope u r well, i know i havent been around much lately but will b back soon ;)

    • Glad I could help you out on the pumpkin front! :) The pumpkin seed oil has made an amazing addition to my salads recently! I want to try and concoct a dressing recipe with it soon- I’ve been saving some for just that :)

      So good to hear from you! I was beginning to think you’d fallen off the face of the earth! Take you’re time though, I’ll be here!

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