Pumpkin Mousse
This vegan pumpkin pie mousse is perfect for the holidays when you don't feel like making a pie but it can also be enjoyed a anytime for a healthy dessert.
Servings: 2 servings
Ingredients
- 1/2 cup coconut cream
- 1 cup canned pumpkin puree
- 2 tbsp maple syrup
- 1.5 tsp pumpkin pie spice
Instructions
- To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.
- When you're ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream.
- Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.
- Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.
- Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.
Notes
Pumpkin Pie Spice Alternative: 1 tsp cinnamon 1/4 tsp ground ginger and 1/4 tsp ground nutmeg.
You can use 1/2 cup of store-bought coconut cream instead of making coconut cream from a can of coconut milk.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Sodium: 16mg | Potassium: 409mg | Fiber: 3.6g | Sugar: 16g | Vitamin A: 953IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3.6mg