Spiced Pumpkin Mousse
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Rating: 5
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Makes 2.5 cups



    Pumpkin Mousse
    1. Start by placing 4 dates in a microwave safe bowl and covering with 1/4 cup water (just covering the dates). Microwave on high for one minute and drain water from bowl, leaving soaked and softened dates.
    2. Add heated dates and remaining pumpkin mousse ingredients into a blender or food processor and pulse until well whipped and smooth! Add additional coconut cream if necessary. Place into a piping bag or spoon into dishes and add a dash of cinnamon to the top.
    Coconut Whipped Cream Topping
    1. For coconut whipped cream, START THE DAY BEFORE!!
    2. Chill coconut cream in the fridge overnight. Do not shake or tip the can (you want the cream separate from the liquid)
    3. Place a large mixing bowl and whisk into your freezer for 15 minutes before starting your cream.
    4. Remove can from fridge and open the can (remember, without tipping).
    5. Spoon out the top of the cream in the mixing bowl, leaving the liquid in the can.
    6. Whip hardened cream with vanilla and monk fruit powder (or your choice of sweeter). Taste to make sure it's just right.
    7. Serve over pumpkin mousse right away or keep in the fridge.
    8. ** Sometimes the fat content in the coconut milk cans is incorrect. If yours didn't harden up like it should have, you might try using a little bit of arrowroot powder or tapioca flour to thicken it up.
    9. *** This recipe is also tasty without the coconut cream. This is just an option if you're really missing whipped cream. But believe me, the pumpkin mousse is delish without it!