Pumpkin Mousse

Name: Pumpkin Mousse
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup coconut cream (from 1 13.5 oz can full-fat coconut milk – see instructions); 1 cup canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin); 2 tbsp maple syrup; 1.5 tsp pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp ground ginger and 1/4 tsp ground nutmeg

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Author : Deryn Macey

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Ingredients

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1/2 cup coconut cream (from 1 13.5 oz can full-fat coconut milk – see instructions)1 cup canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin)2 tbsp maple syrup1.5 tsp pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp ground ginger and 1/4 tsp ground nutmeg

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Instructions

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Step 1

To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.

Step 2

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.

Step 3

Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.

Step 4

Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.

Step 5

Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.