After a heavy holiday meal I much prefer a lighter dessert, but what is Thanksgiving without pumpkin pie?
For years I made a pumpkin chiffon pie which I enjoyed much more.
This pumpkin mousse is a version of that without the eggs and super sweet crust.
Since I was a wedding cake baker for so many years you can imagine what the dessert table at our holiday meals might look like. I once had a friend exclaim, “that is waaaay too many desserts!” but we never thought so. It’s not even that we ate so much of them, but that desserts are where creativity really shines. There are several professional and awesome home cooks in my family, and pretty much all have the gene that loves to show off. Call it an expression of love, but I think it’s more likely that it taps into everyone’s sense of play and creation.
Times have changed as the years have gone by. As we have shifted into a healthier lifestyle some obvious things have had to drop by the wayside. There is still plenty of room for fun desserts, even though now we are making and eating far less.
The ease in making this pumpkin mousse is another advantage, and it can easily be prepared several days in advance of serving. You can opt for individual full servings as shown here, or small bite sized versions in demitasse cups would be lovely. You can also make the pumpkin mousse in a larger pretty bowl and portion out from there.
In this recipe I topped the mousse with a coconut cream. To be honest it’s not MY favorite, though it is of most of the rest of the world. I find it just a little too fatty for me, though the flavor is divine. You can opt for simply a few sprinkled candied pecans on top, or an alternative plant based whipped topping.
Either way, this recipe is a winner. Enjoy!
Ingredients
- For the mousse:
- 1 can full fat coconut milk, left to stand upright for 24 hours
- 3/4 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/2 teaspoon lemon juice
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg- plus more to garnish
- pinch of salt
- For the Whipped Coconut Cream:
- 2 can full fat coconut cream, chilled
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Instructions
Scoop the cream from the top of the can of coconut, leaving the coconut water for other uses (smoothie, soup, etc) and place into a food processor or blender. Add the pumpkin puree, syrup, lemon juice, arrowroot, vanilla, cinnamon, nutmeg and salt. Blitz everything together until smooth and creamy. Pour the mousse into whichever vessel you wish to serve it in, and then cover and place into the refrigerator to chill. At least 30 minutes. You may prepare the mousse up to 3 days in advance. For the Whipped Coconut Cream: Remove the cans of cream from the fridge and scoop out the cold thickened cream from the top, reserving the water for another use. Place into a mixing bowl and add the maple syrup and vanilla. Take care not to add any of the coconut water. Beat or whisk until fluffy and light. It may take a little while, but you will get there. Top the mouse with a dollop of cream and a sprinkling of nutmeg- freshly grated if possible. This recipe was inspired by The First Mess by Laura Wright
Notes
You cannot use light coconut cream for this recipe, nor can you use "coconut cream" as it is sold sometimes. Alternatively for this recipe you can try a store purchased non dairy whipped topping or simply top with some crushed candied pecans.