Rich Coconut cream pumpkin mousse

5 from 41 votes

Rich Coconut cream pumpkin mousse

This coconut cream pumpkin mousse is made with a few ingredients and can be whipped up in less than 10 minutes. It's egg free and vegan friendly. The added gingersnap cookies adds a crunchy layer to it.

Prep Time10

Cook Time0

Total Time10

Course: Dessert, sides, Snack

Cuisine: American, French

Diet: Low Fat, Vegan, Vegetarian

Servings:

Calories: 134kcal

Author: Maureen Celestine

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

Pro tips

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.

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.

VEGAN SUBSTITUTE FOR DULCE DE LECHE

If you are vegan and want to try this recipe, use vegan dulce de leche instead to achieve a similar result.

Vegan dulce de leche is made with coconut cream, coconut milk, and maple syrup or brown sugar. You can equally try vegan caramel.

How to make Homemade pumpkin pie spice

Mix these ground spices- 4 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice. This will yield two tablespoons of pumpkin pie spice.

Nutrition