bakingglutenfreememories If you are not sure what to do with that little bit of leftover canned pumpkin that is in your refrigerator and you aren’t inclined to bake something, you could make pumpkin mousse!
This pumpkin mousse is vegan and it is creamy, refreshing, and naturally sweetened with maple syrup. It has a good punch of spices that warms up the overall flavor. It is a great dessert alternative to pumpkin pie if you are looking for something lighter on the stomach. After allowing time for the canned coconut milk to chill, this tasty treat can be mixed up in just 10 minutes!
How to make pumpkin mousse…
1. First, refrigerate a can of full-fat, unsweetened coconut milk the night before making the mousse.
2. Carefully remove the can from the refrigerator and open it. Remove the cream part only that has firmed up on the top, scooping it into a large mixing bowl or stand mixer bowl.
3. Beat the coconut with a mixer until it starts to get soft and fluffy.
4. Next add in the pumpkin, maple syrup, ground cinnamon, ginger, cloves, and nutmeg.
5. Beat all of the ingredients together until the mousse becomes stiff and fully mixed, scraping the sides as needed.
6. Cover the bowl with plastic wrap and refrigerate the mousse for at least 2 hours before serving.
Storage Tips and Notes
- Please note that not all canned coconut milk is the same. The amount of cream will vary from can to can as will the texture of the cream. If the cream after being refrigerated is waxy and thick, simply add about 1-2 tablespoons of the coconut milk to the mixing bowl. Ideally you should have between 1/2 cup to 3/4 cup of coconut cream for the mousse
- Keep the mousse refrigerated and use within 4 days
Pumpkin Mousse
Ingredients
- 1 – 13.5 can full-fat, unsweetened coconut milk, chilled (using only the separated cream)
- ¼ cup maple syrup
- ⅓ cup canned pumpkin (3oz) (You can add an additional tablespoon of pumpkin or adjust the flavor as desired)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- First, refrigerate a can of full-fat, unsweetened coconut milk for 8-12 hours. (overnight works out best)
- Then carefully remove the can from the refrigerator, keeping it upright. Remove the lid and scoop out all of the cream that has settled on top, placing it in a large mixing bowl or the bowl of a stand mixer. (you should have about ½-¾ cup of coconut cream)
- Beat the coconut cream with the mixer until it becomes soft and fluffy. (if the coconut cream is too waxy, add 1-2 tablespoons of the coconut milk from the can)
- Next, add in the pumpkin, maple syrup, ground cinnamon, ginger, cloves, and nutmeg.
- Beat all of the ingredients together until the mousse becomes fully mixed and stiff, scraping the sides as needed.
- Cover the bowl with plastic wrap and refrigerate the mousse for at least 2 hours before serving.
