Description
This decadent but wholesome dessert makes a fun and delicious option to traditional pumpkin pie. The pumpkin pie mousse is made with pumpkin, maple syrup and it’s layered with a pecan date crumble, dairy-free yogurt and baked candied pecans.
Ingredients
To Make the Pumpkin Pie Mousse
- 1/4 cup pure maple syrup
- 1 1/2 cups (375 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 g) coconut cream from 1 can of coconut milk, see notes
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
To Make the Candied Maple Pecans
- 1 cup raw pecans
- 1 tbsp + 1 tbsp pure maple syrup
- 2 tsp coconut sugar
- 2 tsp coconut oil
- 1/2 tsp of cinnamon
- generous pinch of sea salt
To Make the Crumble Layer
For the Parfait
- plain or vanilla non-dairy yogurt of choice (or coconut whipped cream)
Instructions
To Make the Candied Pecans
- Pre-heat the oven to 325 degrees.
- Place the pecans on a silicone mat or parchment paper lined baking sheet.
- Add 2 tsp coconut oil, 1 tbsp maple syrup and a sprinkling of coconut sugar, cinnamon and sea salt.
- Bake for 20 minutes, flipping once half way through.
- When they come out of the oven, mix with the other tbsp of maple syrup and sprinkle with additional sea salt, cinnamon and coconut sugar.
- Serve immediately or let cool completely before storing in an air-tight container.
To Make the Pecan Date Crumble Layer
- Add the dates, pecans and sea salt to a blender or food processor and pulse to combine. You want a thick, gooey dough consistency. Divide between 4 serving cups, bowls or ramekins and set aside.
To Make the Pumpkin Pie Mousse
- Add the pumpkin and maple syrup to a blender or food processor.
- Scoop the thick coconut cream out of the can of coconut milk that was in the fridge overnight and add that as well.
- Add the spices and blend to combine.
- Scoop over the 4 servings of crumble layer.
To Assemble the Pumpkin Pie Cups Add a layer of non-dairy yogurt on top of the pumpkin layer, top with the pecans and serve right away. These are awesome when the candied pecans are still warm but everything can be made in advance if needed. If making in advance, store each portion separately until ready to serve. The candied pecans can be stored in an air-tight container once they’re cool, the crumble and pumpkin mousse should be stored in the fridge.
Notes
- For the coconut cream, place 1 can of full-fat coconut milk in the fridge overnight then carefully open and scoop out the separated cream. 1 can of coconut milk should yield about a 1/2 cup of coconut cream. Alternatively, you can use store-bought coconut cream.