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Vegan Pumpkin Mousse


  • Author: Jennifer McDaniel
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

Scale
  • 1 c. full-fat canned coconut milk, refrigerated
  • 1 c. canned pumpkin pureé
  • 3 T. maple syrup
  • 1 t. vanilla extract
  • 1 t. ground cinnamon, plus more for dusting
  • 1 t. ground ginger
  • 1/4 t. nutmeg
  • 1/4 t. cloves
  • 1/4 c. toasted walnuts, for topping

Instructions

  1. 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.
  2. Whip the coconut milk until it becomes light and fluffy. It should look like whipped cream.
  3. In a separate bowl, whisk together the rest of the ingredients.
  4. Fold in the whipped coconut milk until combined. Reserve at least 1/2 cup of the whipped coconut milk.
  5. 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.
  • Prep Time: 20
  • Cook Time: 10

Nutrition

  • Serving Size: 1 serving
  • Calories: 226
  • Sugar: 11.5 g
  • Sodium: 13 mg
  • Fat: 17.1 g
  • Carbohydrates: 18.7 g
  • Fiber: 2.7 g
  • Protein: 3 g
  • Cholesterol: 0 mg