Pumpkin Mousse
By Emily Buys of Clever Housewife
Tis’ the season for all the yummy pumpkin treats. So many pumpkin desserts have eggs and milk in them so I'm changing things up. Those following a vegan lifestyle shouldn't be left out of the pumpkin fun and don't have to be with this vegan Pumpkin Mousse.
I've always thought single-serve desserts are just so stinking cute. The other great thing about them is that every bite is pretty much made to perfection. No worrying about whether or not you get the edge piece or the middle piece or if your piece will have enough whipped cream or icing. You get every bite, and you can make it just how you like it!
This vegan Pumpkin Mousse makes enough for 2 single-servings. Once you get the mousse down (which is quite easy, I might add), you can play with the toppings to your liking. I started out with a sprinkle of cinnamon and chopped pecans. Then for a little extra sweetness and variation in texture, I added a drizzle of vegan caramel.
You can purchase pre-made vegan caramel or whip some up with just 3 ingredients: 1 cup coconut cream, 3/4 cup brown sugar, and 1 tablespoon cornstarch. Heat over medium-high heat until bubbly.
For the pumpkin mousse, you'll need a can of coconut cream for the base and another can for the whipped cream. I recommend refrigerating the coconut cream overnight for a nice cold, thick cream. In a blender or with a hand mixer, combine coconut cream, pumpkin puree, pumpkin pie spice, maple syrup, and vanilla. This will taste like a crustless pumpkin pie - yum! Top with coconut cream whipped cream or any other dairy-free whipped cream.
Vegan Pumpkin Mousse
Serves 2
Ingredients:
● 1 can coconut cream or coconut milk*, refrigerated
● 1/2 can pumpkin puree
● 2 tsp pumpkin pie spice
● 1 Tbs maple syrup
● 1/4 tsp vanilla
Instructions:
In a blender or mixing bowl, combine the solid cream from a can of coconut cream and remaining ingredients. Mix just until combined and smooth.
Pour mousse into individual serving bowls/cups and top with dairy free topping. Garnish with cinnamon, chopped pecans and a drizzle of vegan caramel.
To make coconut cream whipped cream, scoop out the solid cream from a can of a coconut cream. Leave the liquid. Add 2 teaspoons of vanilla and 1 tablespoon of powdered sugar and whip on high for about 30 seconds.
*You can use a can of refrigerated coconut milk instead of coconut cream if that's what you have on hand.
