Pumpkin Mousse

Thanksgiving is fast approaching, and so a lot of people seem to be looking for recipe ideas for the meal. For dessert I thought it would be fun to share another idea besides pie that isn’t too hard to prepare and requires no baking.  Pumpkin mousse! I often times make a raw coconut cashew cream for desserts, and I thought it would be delicious folded into pumpkin puree for a light mousse. It reflects a light pumpkin pie and would be beautiful to serve after a Thanksgiving dinner.  Plus, it is vegan and gluten-free, so if your guests fall into those categories, this would be the perfect option!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4 Servings | Prep Time: 20 minutes | Cook Time: | Ready in: 1 hour and 20 minutes

Ingredients

• 1 1/2 cups raw cashew pieces (preferably soaked overnight)
• 1 cup Native Forest Organic Coconut Milk
• 2 cups fresh young coconut meat (or additional soaked cashews if not available)
• 2/3 cup Madhava Organic Agave Nectar, divided
• 2 teaspoons pure vanilla extract
• 1/2 cup Dro. Bronner's Unrefined Coconut Oil (warmed to liquid)
• 1 15 oz can Farmer's Market Organic Pumpkin Puree
• 1 Tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 cup toasted pecans
• 1/4 tsp sea salt
• 1 Tbsp agave nectar
• 1/2 tsp cinnamon

Instructions

To make the mousse, combine the cashews, coconut milk, coconut meat, agave nectar, and vanilla in a food processor and process until smooth.

Pour into a shallow bowl and place in the freezer for 30-45 minutes or until the mousse has firmed up to the consistency of whipped cream. Once firmed up, Remove 1/3 of the mousse mixture and set aside.

Whisk the pumpkin, 1 Tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp cloves into the remaining 2/3 of the mousse until well combined. Spoon the mixture into 4 serving dishes. Top each off with the remaining plain mousse, and set aside in the fridge.

In a small bowl, toss the pecans with the agave nectar, sea salt, and cinnamon. When ready to serve, sprinkle each mousse with some of the pecans.