Pumpkin Mousse
If you like pumpkin pie, but would like something easier to make and lighter to eat, then try making this pumpkin mousse. This mousse is vegan and it is so creamy and delicious! It is very simple to make and comes together in just 10 minutes after refrigeration time!
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.