Pumpkin Mousse

Dairy Free + Eggless

Pumpkin Mousse

Made with pumpkin puree and tasty, seasonal spices, this is a light, fluffy and easy autumn dessert.

Dairy Free Recipe

Using coconut milk and cream of tartar, this recipe is free of major allergens like dairy, eggs or nuts.

Coconut milk Cream of tartar Granulated sugar Pumpkin puree Vanilla extract Cinnamon Nutmeg Ginger Allspice Mace

Ingredients

1. Chill Coconut Milk + Scoop from Cans 2. Whip Mousse 3. Portion and Chill 4. Serve

How to Make It

Chill Coconut Milk + Scoop from Cans

Step 1:

Chill 2 cans of coconut milk for at least 6 hours. Once cold, open them carefully and scoop out the coconut cream layer.

Whip Mousse

Step 2:

Add cream of tartar to the coconut milk (cream). Whip these together with a hand (or stand) mixer.

Whip Mousse

Step 2:

After 2 minutes, scrape the bowl. Slowly add granulated sugar as you continue whipping.

Whip Mousse

Step 2:

When all the sugar is in, add remaining ingredients including pumpkin and spices. Fold/ whip together.

Portion and Chill

Step 3:

Portion mousse into small containers or jars. Refrigerate for at least 1 hour before serving.

Serve

Step 4:

Serve as-is or top with whatever you like! Pecans, pumpkin seeds, extra cinnamon or granola are all great choices.

Cover and refrigerate any leftovers for up to 1 week. Can also freeze using small jars with tight-fitting lids.

How to Store Leftovers

Pumpkin Mousse

Dairy Free + Eggless