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.
You can use regular whipped cream if you are not dairy sensitive.