Creamy pumpkin mousse layered with spicy gingerbread cookies and whipped coconut cream. No-bake pumpkin pie in a jar. Refined sugar-free, vegan, gluten-free, and paleo and so delicious you will want to make a triple batch and then keep it all for yourself!
To make the pumpkin mousse in a blender combine pumpkin, maple syrup, coconut cream, and pumpkin pie spice. Blend until smooth. Scoop into a container and chill until it is the consistency of thick pudding (several hours or overnight)
Layer crumbled gingerbread cookies, pumpkin mousse, and coconut whipped cream in a mason jar. Top with a gingerbread cookie and a small sprinkle of pumpkin pie spice.
Eat immediately, or refrigerate for 2 hours before serving.
Notes
You can use regular whipped cream if you are not dairy sensitive.
Most grocery stores sell coconut whipped cream, or you can simply make your own by following this method: Coconut Whipped Cream Recipe