Creamy, dreamy, luscious vegan pumpkin mousse with extra whipped cream and a maple nut brittle. What more could you ask for in a fall dessert?
- 1 15 oz can full fat coconut milk, only use solid fat layer
- 1 1/2 cup pumpkin purée
- 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 2 1/2 tsp cinnamon
- 1 1/4 tsp powdered ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/4 tsp salt
- 2 1/2 cups dairy free whipped cream
Maple Nut Brittle:
- 3/4 cup mixed raw, unsalted chopped nuts (cashews, pecans, almonds, walnuts, etc)
- 2 tbsp pepitas (pumpkin seeds)
- 1 tbsp hemp seeds (optional)
- 3 tbsp maple syrup
- 3/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp powdered ginger
- Pinch of nutmeg
- Pinch of salt
- Chill coconut milk in refrigerator for at least 2-4 hours. Open can and remove solid fat layer on top. Do not use the liquid at the bottom of the can (it will thin out the mousse too much).
- Add to the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer). Add pumpkin, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Turn speed to medium and beat for about 30 seconds, until well incorporated and no lumps remain.
- Using a spatula, fold in dairy free whipped cream until fully incorporated. Spoon mousse into small glass jars or ramekins. Refrigerate for at least 3 hours before serving.
- Meanwhile, preheat oven to 275 F and line a small sheet pan with parchment paper.
- In a small bowl, stir together all ingredients for nut brittle until well coated.
- Spread onto parchment paper in a thin, even layer. Bake for 35-40 minutes, but start checking them for doneness at 25 minutes as each oven is different. Rotate the pan once during cooking. Remove from oven and let cool completely before breaking up into pieces.
- Optional: serve pumpkin mousse with an extra dollop of whipped cream on top. Top off with brittle and serve chilled. Enjoy!
Keywords: vegan pumpkin mousse