Coconut cream pumpkin mousse
This coconut cream pumpkin mousse is a creamy, airy, and fluffy dessert recipe that is tasteful and full of healthy ingredients. It bypasses the traditional mousse with eggs and uses unique ingredients like coconut cream, warm spices, and gingersnap cookies for an added crunch.
What is pumpkin mousse?
Pumpkin mousse is a delicious, healthy, and egg-free mouse recipe that is super flavorsome. The texture is smooth, silky, and just perfect. The best thing about this mouse is that it is super easy to make. A pumpkin mouse uses the unique and distinctive pumpkin flavor, and the amazing airy, bubbly and fluffy texture makes this light pumpkin mousse irresistible, just like my all-time favorite spiced cake with butterscotch frosting.
What is a pumpkin mousse made of?
Traditionally, the pumpkin mouse is made from pumpkin puree, pumpkin pie spice, brown sugar, cream cheese, vanilla, and heavy whipping cream.
However, this recipe is unlike the traditional one. Instead, it is a modern, easy and healthy take on the classic recipe. The ingredients for this Healthy pumpkin mousse include:
- coconut milk
- dulce de leche (If you can't find one in store, you can make yours by using this recipe found in the recipe card section). Also, you can use vegan dulce de leche to achieve a similar result. Vegan dulce de leche is made with coconut cream, coconut milk, and brown sugar.
- gingersnap (substitute with vegan ginger snap if you have diet restrictions)
- desiccated coconut
- pumpkin puree
- pumpkin pie spice (See the recipe card to make yours at home).
How to make pumpkin mousse from scratch?
Making Coconut cream pumpkin mousse is super easy. Here are the few steps you have to take:
- Turn the gingersnap, toasted coconut, and pumpkin seeds into a crumb by processing it in the food processor or place in a ziplock bag, release air, place on a firm surface, and pound with a rolling pin until it's crumbly.
- Scoop the coconut cream from chilled canned coconut milk and whisk until it gets thick.
- In a bowl, add pumpkin puree, dulce de leche, and pumpkin spice. Mix well. Fold in the coconut cream slowly.
- For assembly, start with crumbs at the bottom, then add a pumpkin mouse and top with coconut cream.
Frequently Asked Questions
Here are the common questions we all have in your mind regarding this recipe:
How to store pumpkin mousse?
Place it in dry single serving bowls, glasses, or a dish and store it in the refrigerator. It will stay good for up to a day or two after assembly. However, you can keep the ingredients separately, and they will stay good for about three days in the refrigerator.
Can Pumpkin mousse be made in advance?
Yes, you can make this easy pumpkin mousse in advance. Prepare the elements separately and assemble them just before the party. Or, you can also store the final product in the refrigerator for up to a day. Note that the fresh it is, the better it will taste.
What does coconut cream pumpkin mousse taste like?
This mouse is incredibly fluffy, smooth, and utterly delicious. You get the balanced pumpkin flavor blended with spices like cinnamon and nutmeg from the pumpkin spice. Furthermore, the crumble underneath adds a crunchy element making it multi-dimensional.
Are there diet restrictions for this coconut cream pumpkin mousse?
Well, if you are someone who is on a no-egg diet, this recipe is perfect. Furthermore, it uses healthy and plant-based ingredients like pumpkin puree and coconut cream, which is ideal if you are looking for healthy options. Although this recipe calls for gingersnap cookies, you can opt for vegan ginger cookies.
Can I make this recipe with homemade pumpkin purée?
Definitely! A homemade pumpkin is a healthy option.
If you can't find a can of pumpkin purée or you prefer to use a fresh pumpkin for this recipe, make sure to select smaller pumpkins because the flesh will be softer.
You'll need about a cup and a half of cooked pumpkin to substitute for a can of 15.oz pumpkin purée
This pumpkin mousse recipe is easily vegan, so try the options suggested above, and let me know how it goes.
I hope you'll give this simple coconut cream pumpkin mousse dessert a try. If you are looking for other treats to sample, I have got a few addictive desserts below.
Italian zabaglione
Creme De cacao Vodka Martini.
coconut chocolate mousse with maraschino whip
Pomegranate chocolate tart
Share a bite with us on our social media. If you make this treat using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
Rich Coconut cream pumpkin mousse
Equipment
- Hnad whisk or Stand Mixer
Ingredients
- 2 (15.oz) cans coconut milk, full fat, refrigerated OVERNIGHT
- 1 (13.40z) can dulce de leche (about ½ cup) Substitute for vegan dulce de leche. see notes below
- 1 (15.oz) can real pumpkin puree (NOT the mix)
- 2 teaspoons pumpkin pie spice
- 12 gingersnap cookie (I had a combination with a coconut cookie) Substitute with vegan cookies for diet restrictions.
- ½ cup unsweetened desiccated coconut, lightly toasted
- 1 tablespoon pumpkin seeds (optional)
Instructions
- Place the gingersnap, toasted coconut, and pumpkin seeds in a ziplock bag, release air before sealing. Pound the bag with a rolling pin until it resembles fine crumbs. You can equally use a food processor to save time. Set aside
- Remove the canned coconut from the refrigerator, careful not to shake or flip on the other side. Gently open the can, and scoop out the top cream layer into the bowl of a stand mixer fitted with the whisk attachment. Whip the coconut cream on medium-high speed for 6 minutes or until stiff peaks form. Remove about ⅓ cup and allow to rest in the refrigerator for later.
- Meanwhile, combine the dulce de leche, pumpkin puree, and pumpkin spice in a separate bowl. Mix until it's fully incorporated.
- Now, gently fold in the coconut whip mixture into the pumpkin puree mix. Until it is combined. Add the mixture into a piping bag and chill for an hour or until you are ready to serve.
- When you are ready to serve, spoon 1 teaspoon of the gingersnap into serving cups, pipe in the pumpkin mousse, and top with a scoop or two of the remaining chilled coconut whip. Repeat steps or serve as it is.
Video
Notes
- If you can't find a can of pumpkin purée or you prefer to use a fresh pumpkin for this recipe, make sure to select smaller pumpkins because the flesh will be softer.
- Reserve the coconut water for smoothies.
- Be careful not to overmix when folding the cream; you want it light and airy.
- It's best to chill the stand mixing bowl and whisk attachment before proceeding with the recipe.
