This pas week, Vancouver has been shrouded in fog. Not just a little bit of fog, here and there. And not just in the mornings or late at night. We’ve been under a thick, expansive blanket for over a week. The worst part about it wasn’t that I couldn’t see out my window. It wasn’t the constant gloominess. It was knowing, that just above the fog line, as low as some of my friends’ homes on the North Shore, the weather was stunningly gorgeous. We’re talking hot sun beating down on your face as you kick through piles of crimson and golden leaves, no need for a jacket because a sweater will do, type of gorgeous.
But for the past couple of days, it seems to have lifted (though it comes and goes, constantly teasing us), and I’ve finally been able to enjoy some of this glorious fall weather. And as I was driving through town, I saw the cutest little kid, probably 3 or 4 years old, trying to roll a massive pumpkin (bigger than he was) up his driveway, with his parents chuckling behind him. It was one of those moments that makes you pause because you know you’re witnessing something special (and adorable to boot).
Speaking of pumpkins, are you guys as obsessed with them as I am? A couple of weeks ago, I posted a recipe for pumpkin spice pancakes, which I still can’t get enough of. Then I played around with a pumpkin soufflé recipe, but didn’t like it enough to share. And my experimentation went off on a tangent as I began tinkering around with this fabulous mousse.
This pumpkin spice mousse showcases fall flavours at their finest, without including any dairy. Which means it’s completely paleo compliant! Coconut and pumpkin typically go hand in hand, but the pumpkin and spices really shine through, in this fluffy, creamy mousse.
So, if you’re looking for a yummy fall dessert, or an alternative to pumpkin pie, this pumpkin spice mousse should definitely do the trick.
What pumpkin goodies have you been whipping up lately?
(Makes approx. 6 servings)
- 1 (15 ounce) can pumpkin puree (a little bit less or more is fine, just use one can) (not pumpkin pie filling)
- 3 cans coconut milk, refrigerated overnight (full-fat, not the “light” kind)
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
1) Place a large mixing bowl in the fridge to chill.
2) Remove 1 can of coconut milk from the fridge. Turn the can upside down. Open the can. Pour off the coconut liquid into a bowl. You can either reserve it to add to soups, curries, and smoothies, etc. or discard it. It’s okay if there’s a tiny bit of the liquid left, but do your best to get most of it out. Then, scoop out the coconut cream with a spoon.
2) Place the coconut cream in a small saucepan over medium heat. Add in all of the ingredients except for the remaining 2 cans of coconut milk still in the fridge. Stir to combine and bring to a simmer. Reduce heat to low and allow to simmer for 5 minutes, stirring occasionally. Remove from heat and pour into a large bowl. Set aside to cool.
3) Once the pumpkin puree mixture has cooled, prepare the coconut whipped cream. Follow step #2 for the remaining 2 cans of coconut milk, and place the coconut cream in the chilled bowl from step #1. Using a whisk or hand mixer, whip the coconut cream like you would whipping cream, until it’s light and fluffy, and soft peaks form.
4) Add about a 1/4 of the whipped coconut cream into the bowl of pumpkin puree mixture to lighten it. Stir until well combined (but doesn’t have to be uniform).
5) If you will be piping the mixture as in the photos, fold in the remaining whipped coconut cream into the pumpkin puree mixture until well combined (but don’t fold beyond this point, if you over mix, the mousse will be less fluffy). If you will not be piping, you may wish to reserve a few tablespoons of the whipped cream and keep it in the fridge to top your mousse with when serving.
6) If you are planning to pipe the mixture, place the mousse in the fridge to chill for 2 hours, then scoop it into a pastry bag and pipe into serving dishes. After you’ve piped, allow it to chill for another hour before serving. If you will not be using a pastry bag, scoop the mousse into serving dishes, making sure the top is level. Place in the fridge to chill for 2 hours before serving. Top with a dollop of reserved whipped coconut cream (optional).
If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!