Pumpkin Spice Mousse
Light, airy pumpkin mousse folded with whipped coconut cream — all the flavor of pumpkin pie in a cloud, no baking, no sugar.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) pumpkin purée
- 1 can (400 ml) coconut cream, chilled overnight
- 3 tbsp maple syrup
- 2 tsp pumpkin spice, 1 tsp vanilla, pinch salt
How to make it
Scoop the thick cream from the top of the chilled coconut can (leave the watery part).
Whip the coconut cream to soft peaks.
In another bowl, stir pumpkin, maple, spice, vanilla and salt.
Gently fold the pumpkin mixture into the whipped cream, keeping it airy.
Spoon into 4 glasses; chill 2 hours. Top with cinnamon and chopped pecans.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Pumpkin Spice Mousse
Light, airy pumpkin mousse folded with whipped coconut cream — all the flavor of pumpkin pie in a cloud, no baking, no sugar.
Ingredients
- 1 cup (240 g) pumpkin purée
- 1 can (400 ml) coconut cream, chilled overnight
- 3 tbsp maple syrup
- 2 tsp pumpkin spice, 1 tsp vanilla, pinch salt
Instructions
- Scoop the thick cream from the top of the chilled coconut can (leave the watery part).
- Whip the coconut cream to soft peaks.
- In another bowl, stir pumpkin, maple, spice, vanilla and salt.
- Gently fold the pumpkin mixture into the whipped cream, keeping it airy.
- Spoon into 4 glasses; chill 2 hours. Top with cinnamon and chopped pecans.
