Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin mousse

Vegan Pumpkin Mousse Recipe


  • Author: Jennifer McDaniel
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 1x

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.