Pumpkin Mousse with Coconut Cream
This is pumpkin pie without the crust, creamy no bake mousse with light pillows of sweet coconut cream.
Servings: 6
Equipment
- blender
Ingredients
Mousse:
- 1/2 cup dates, pitted soften in water
- ¾-1 cup coconut cream, from full-fat canned coconut milk chilled
- 3 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 1 can organic pumpkin puree or cook your own
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 tablespoon coconut oil, melted
Cream:
- 2 cups coconut cream, liquid removed chilled
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- pinch salt
Instructions
Prepare the Mousse:
- Drain the dates and add to a blender with the coconut cream, maple syrup and vanilla. Puree to break down the dates.
- Add the remaining ingredients for the mousse, pumpkin, spices and coconut oil and blend until smooth. Pour into serving dishes and chill for 30 minutes or longer. You can also pour this into a raw nut/seed crust or prebaked pie crust.
Prepare the Cream:
- In a food processor, combine coconut cream, maple syrup, vanilla and salt, whip until combined well. Freeze for 20 minutes until slightly stiff and serve over mousse.
Notes
To use this mousse and cream in a pie crust, make sure to use a nut crust or prebake a traditional crust before filling. You will also need to increase the coconut oil in the mousse to 1/2 cup of melted oil. This will result in being able to cut the pie and have the filling a bit firmer.