Vegan Pumpkin MOUSSE WITH pecan granola clusters

Delicious recipe for vegan pumpkin pie parfait with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.

This vegan pumpkin mousse with pecan granola clusters is so delicious it could easily be transformed into a healthy dessert or a delicious and scrumptious dessert.

vegan pumpkin parfait with granola clusters on top

I had a hard time naming this vegan pumpkin mousse; it is so delicious and creamy and elegant that I almost called it “deconstructed pumpkin pie” or “vegan pumpkin parfait.” It is so yummy that I’m pretty sure you’ll be everybody’s favorite person when they try it; it is epic. But it is also super healthy and topped with the most delicious and crunchy pecan granola clusters.

vegan pumpkin parfait with pumpkin pie spices



  • pumpkin puree you can use canned or homemade
  • coconut cream or full-fat coconut milk
  • Maple syrup
  • coconut sugar or brown sugar
  • all-spice, clove, ginger, cinnamon, vanilla
  • chia seeds


It is done in one simple step, you put the ingredients in the blender, blend, serve in wine glasses or other small containers, and let it sit in the fridge.

It is that easy! And meanwhile your mousse is setting in the fridge you can start with your granola clusters.

puring a flavorful sweet mix over oats to make granola clusters


  • chopped nut
  • oats
  • coconut oil
  • brown or coconut sugar
  • almond butter
  • Maple syrup
granola clusters

tips, tricks & other recipes:

  • I know that if you make this recipe as a dessert it will be fantastic for Thanksgiving. And if you prepare it for breakfast, it will be a great breakfast for your family over the break.
  • I love individual desserts, don’t you think that they are easier to serve and a bit fancier?
  • Here are other granola and pumpkin recipes: vegan pumpkin scones, butternut squash and tomato sauce, granola, dark chocolate and pumpkin bread.
vegan pumpkin parfait with whipped cocounut cream

Here is the recipe for this vegan pumpkin parfait with pecan granola clusters and I hope you like them. If you do, please take a picture of this recipe and share it on Instagram, FB or save it for later on Pinterest if you are going to make it later.

Delicious recipe for vegan pumpkin pie parfait with pecan granola clusters. You can decide if you'll eat it for breakfast or dessert.

Vegan Pumpkin Parfait with pecan granola clusters

Alejandra Graf
Delicious recipe for vegan pumpkin pie parfait with pecan granola clusters. You can decide if you’ll eat it for breakfast or dessert.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 personas
Calories 444 kcal



  • 1 cup chopped pecans
  • 1 1/2 cup sprouted oats from One Degree Organics
  • 1 tablespoon coconut oil
  • 4 tablespoons brown sugar or coconut sugar
  • ¼ cup almond butter
  • 4 tablespoons maple syrup

Pumpkin pie

  • 1 can of pumpkin puree or 1 ½ cup or 15 oz or 425 grams of home cooked pumpkin
  • 1 can cream of coconut or coconut whole milk full fat
  • ¼ cup maple syrup
  • 3 tablespoons coconut sugar or brown sugar
  • ½ teaspoon all-spice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3 tablespoons chia if using coconut cream 4 tablespoons of chia seeds if using coconut whole milk

To serve

  • coconut whipped cream
  • plain yogurt I use almonds or cashews



  • Turn the oven to 350ºF.
  • Put nuts and sprouted rolled oats on a baking prepared with parchment paper or a silicone mat. Mix and set aside.
  • In a saucepan put the coconut oil, almond butter, sugar and maple syrup. Place over medium heat and stir until everything is well incorporated.
  • Pour the mixture over the oats and nuts, mix until all is well covered, spread in a single layer on the tray and bake for 20 minutes.
  • Rotate the tray after 10 minutes, bake for 8 to 10 more minutes.
  • Remove from the oven and allow to cool.

Pumpkin pie

  • Put all ingredients in a blender, blend until all ingredients are well combined. It is s important to let the mixture cool for five minutes before tasting.
  • Divide the mixture into the containers you’ll be using and refrigerate for 20 minutes or until firm.

To serve:

  • Top the pumpkin pie with one or two tablespoons of yogurt or whipped coconut cream and top with the granola clusters. You can sprinkle cocoa, chocolate chips or pomegranate seeds.


Calories: 444kcalCarbohydrates: 53gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 21mgPotassium: 321mgFiber: 7gSugar: 29gVitamin A: 36IUVitamin C: 1mgCalcium: 139mgIron: 2mg
Keyword granola en trozos, healthy homemade granola, vegan mousse


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This was created in partnership with  One Degree Organics, in November 2017 the recipe, opinions, and pictures are all mine. Thank you for supporting the brands I work with.

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