Creamy Vegan Pumpkin Mousse
A simple no bake pumpkin dessert at the nick of time for your thanksgiving table this festive season. You need pumpkin puree, coconut cream, maple syrup to make this recipe and it is plant based.
Equipment
- Mixing bowls
- Rubber spatula
- Whisk
Ingredients
- 1/4 cup pumpkin purée
- 1 tsp maple syrup
- 1 tsp vanilla
- 1/2 tsp pumpkin spice
- Pinch of salt
- 1/2 cup coconut cream
Garnish-
- Toasted walnuts
- More cream
Instructions
- In a small bowl mix the pumpkin purée, pumpkin spice, maple syrup, salt and vanilla until combined.
- In another bowl beat the coconut cream until thick (we don’t want stiff peaks we just want it thicker). Add the cream into the pumpkin mixture and fold together until evenly combined.
- Transfer into two bowls and leave in the fridge to set for 2 hours. Garnish with toasted walnuts, more cream and serve chilled.
Notes
- Do not over mix the coconut cream or else it will split and make the mixture grainy.
- You can garnish the mousse with any nuts you choose.