Pumpkin Mousse
This fancy Fall pumpkin mousse recipe is light, airy, and unbelievably creamy!
Servings: 6 servings
Ingredients
- 1 cup coconut milk or heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar or sweetener of choice
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- *Powdered sweeteners yield the thickest results. Liquid sweeteners work, but the mousse is not as stiff.If using coconut milk, make sure to buy the full fat canned type. Use just the thick, creamy portion of the cans to make up 1 cup, discarding the coconut water in the can.To make pumpkin mousse, whip all ingredients with hand beaters or in a stand mixer until thick and fluffy. Whipping by hand is also an option, although the results are not as light and airy. Serve in bowls or parfait glasses. Serve right away, or chill in the refrigerator and the mousse will get even thicker. I chilled the recipe in a pastry bag with a star tip. Once cold, I piped it into individual glasses and topped each with a cinnamon graham cracker.View Nutrition Facts
Video
Notes
Also be sure to try this popular Vegan Chocolate Mousse.
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 4g | Protein: 1.2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 50mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Calcium: 14mg | Iron: 1mg