Vegan pumpkin mousse

vegan pumpkin mousse

Paleo, gluten free, vegan, dairy free




  1. Carefully use a spoon to scoop out coconut solids from the top of the can into a bowl and discard the clear liquid underneath.
  2. In the same bowl now whisk in the pumpkin puree, milk, vanilla and pumpkin spice.
  3. Whisk into a smooth consistency and transfer into ramekins or small dessert pots.
  4. Place in the refrigerator for 30 minutes.
  5. Prepare the candied pecans by allowing them to toast on medium heat, in a iron cast skillet, for 3-4 minutes whilst frequently stirring.
  6. Add the butter until it melts followed by the pecan spice blend.
  7. Finally add the coconut sugar and water to the mixture, coat the nuts and continue to caramelise until the sauce thickens.
  8. Serve as a top layer for the mousse.
  9. Pour the remaining nuts onto some parchment paper to cool before storing in an airtight container.