The holidays are not complete without a tasty dessert. Although pumpkin pie is a staple Thanksgiving dinner dessert, we wanted to switch things up this year without sacrificing flavor. This year, we are making a vegan pumpkin mousse made with ingredients you may already have in your pantry – canned coconut milk and canned pumpkin – for a quick, healthy, and super easy dessert!
Vegan Pumpkin Mousse
Coconut Milk Whipped Cream
This recipe is vegan, dairy-free, and gluten free. You may not believe me when I say this, but you can whip up a can of coconut milk and turn it into a delicious dairy-free whipped cream. The coconut milk in this recipe adds a super creamy and delicious texture.
As you probably already know, we are big fans of canned pumpkin here. Canned pumpkin is not only a super convenient ingredient for short-cut recipes, like these pumpkin pancakes, but it is also packed with many, many nutritional benefits. Some of which include the following:
Vitamin A: shown to support your immune system and help your body fight infections
Potassium: linked to lower blood pressure and also reduces the risk for strokes
Fiber: helps lower blood cholesterol and improve digestion
The night before or at least 3 hours before you decide to make this dessert, store your canned coconut milk in the refrigerator and let it solidify completely. Then, scoop out 1 cup of the solid coconut milk and transfer to the bowl of a stand mixer.
Whip the coconut milk until it becomes light and fluffy. It should look like whipped cream.
In a separate bowl, whisk together the rest of the ingredients.
Fold in the whipped coconut milk until combined. Reserve at least 1/2 cup of the whipped coconut milk.
Divide the pumpkin filling into 4 bowls, ramekins, or cups. Top with a scoop of whipped coconut milk, chopped toasted walnuts, and a sprinkle of cinnamon.
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