When pumpkin season hits, you want something that tastes like dessert but feels light, creamy, and easy. These layered pumpkin pie mousse cups by Sue (@foodieroomie) are exactly that: a spiced pumpkin-tofu mousse, a cool yogurt layer, and a crunchy granola base that makes every spoonful more addictive. No baking, no fuss. Just blend, layer, and dig in.
Why you will love this recipe
- No-bake & super quick: blend, layer, done.
- Creamy + crunchy: that granola layer makes it feel like a real “pie” moment.
- Perfect for meal prep: make a few jars and keep them in the fridge.
- Dessert vibes, breakfast-friendly: works as a sweet snack, breakfast, or light dessert.
Ingredients
Bottom layer
- 1/4 cup Naturally Granola Signature
Middle layer (pumpkin mousse)
- 1/2 cup pumpkin purée
- 1/4 cup silken tofu
- 1/2 tsp pumpkin spice
- 1/2 tsp vanilla extract
- 1/2 tsp maple syrup
- A splash of plant-based milk (as needed to blend)
Top layer
- 1/2 cup soy yogurt
To finish
- Extra granola
- Fruit of choice (berries work great)
Method
- Make the pumpkin mousse: add pumpkin purée, silken tofu, pumpkin spice, vanilla, maple syrup, and a splash of plant milk to a blender. Blend until completely smooth and creamy.
- Build your layers in a glass or jar: start with granola, then add a layer of pumpkin mousse, then a layer of soy yogurt.
- Repeat the layers if you like (depending on your jar size).
- Finish with extra granola and fruit on top.
- Chill for 30 minutes if you want it thicker or eat immediately for a soft, creamy texture.
Tips
- Keep the granola crunchy: add the final granola topping right before serving.
- Make it more “pie-like”: add a tiny pinch of salt to the pumpkin mousse to boost flavour.
- Sweeter? Add a little extra maple syrup, but start small, since pumpkin spice already gives a lot of perceived sweetness.
- Serving idea: top with sliced banana or a few toasted nuts for extra richness.
FAQ
Does silken tofu taste like tofu in this mousse?
No. Once blended with pumpkin, vanilla and spices, it becomes a neutral, creamy base.
Can I use another yogurt instead of soy yogurt?
Yes. Any thick plant-based yogurt works (coconut is especially dessert-like).
Which granola flavour works best for pumpkin pie mousse?
For the most “pumpkin pie dessert” vibe, Signature is nutty and would work perfectly. You could also opt for Chocolaas for a warmer flavor.
Can I make these ahead?
Yes! Prep the mousse and yogurt layers ahead and store in the fridge. Add the final granola topping just before eating for max crunch.