
Guilt-Free, Dairy-Free Pumpkin Mousse
Ingredients:
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 oz) pure pumpkin puree
A pinch of salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 can (14 oz) full-fat coconut milk (refrigerated)
1/4 cup pure maple syrup (or adjust to taste)
METHOD:
Whip Coconut Cream: Open chilled coconut milk, scoop out thick cream, and whip in a mixer until soft peaks form (3-4 minutes). Set aside.
Mix Pumpkin Ingredients: Combine pumpkin puree, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves (if using), and salt in a bowl. Mix well.
Combine Mixtures: Gently fold whipped coconut cream into the pumpkin mixture until smooth.
Chill: Divide mousse into individual cups, cover, and refrigerate for 2 hours or overnight.
5: Serve and Garnish: Top with cinnamon, coconut whipped cream, or crushed pecans before serving.
TIPS:
Use pre-made coconut Cool Whip for an even quicker prep.
Add crunch with granola, chopped nuts, or dairy-free chocolate chips.
For a lighter version, use light coconut milk (note: slightly less creamy).
Adjust sweetness with more maple syrup or a touch of coconut sugar
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