Easy Pumpkin Spice Mousse : Dairy-Free & Delicious!
This delicious, creamy spiced pumpkin mousse is a recipe that I keep on speed dial this time of year. It is so incredibly simple and fast to pull together and requires no cook time. All of the ingredients can be blended and it sets for a short amount of time in the refrigerator, which makes it an easy yet decadent weeknight dessert.
And because it has no dairy, it is a frequent complement to my Thanksgiving menu, as some friends have dietary restrictions and it is a safe and easy alternative to pumpkin pie that does not skimp on flavor.
Ingredients
Directions
- Measure out all ingredients.
- Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.
- Add pumpkin puree, coconut oil, salt and all spices. Blend on high for about 1 minute until ingredients are completely incorporated and smooth. The mixture will be thick (like frosting) but should have no visible pieces of nuts.
- Using a rubber spatula, scrape all of the mousse into a bowl.
- You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
- Store in the refrigerator for a minimum of 30 minutes but up to 2 days covered in plastic wrap for best results.
- Sprinkle with crushed plain or candied nuts, chocolate chips or cinnamon (optional).
*Note: The more powerful the blender the faster this process will be and the creamier the results.
Pumpkin Spice Mousse (Vegan)
Description
This delicious, creamy Pumpkin Spice Mousse is as decadent as it is easy to assemble, It is dairy-free, but gets its silky texture rom blended cashews and coconut oil. It is an easy fall weeknight treat and a great add-on to a Thanksgiving feast for friends and family who are vegan or dairy-free.
Ingredients
- 1 cup raw cashews
- 1/2 cup pecans
- 1 cup of pumpkin puree
- 2 TBSP coconut oil
- 1/2 cup water
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/8 tsp cloves
Instructions
- Measure out all ingredients.
- Add cashews, pecans and water to a blender * and blend on high for about 30 seconds until the nuts are completely chopped.
- Add pumpkin puree, coconut oil, salt and all spices. Blend on high for about 1 minute until ingredients are completely incorporated and smooth. The mixture will be thick (like frosting) but should have no visible pieces of nuts.
- Using a rubber spatula, scrape all of the mousse into a bowl.
- You can distribute into individual dessert cups or ramekins with a spoon or with a pastry bag and tip (which is my preference).
- Store in the refrigerator for a minimum of 30 minutes but up to 2 days covered in plastic wrap for best results.
- Sprinkle with crushed plain or candied nuts, chocolate chips or cinnamon (optional).
*Note: The more powerful the blender the faster this process will be and the creamier the results.
