Vegan Pumpkin Mousse
Try this Vegan Pumpkin Mousse recipe, or contribute your own.
Try this Vegan Pumpkin Mousse recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 8" cake (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- First prepare the ginger cake recipe below and while it is cooling you can prepare the pumpkin mousse as follows:
- First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil.
- Cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
- Combine the soaked cashews, pumpkin, confectioner's sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
- Slowly pour the melted cocoa butter (or coconut oil) through the feed tune and continue processing for another 15 seconds
- Transfer to a large mixing bowl
- Whip the tepid (or room temperature aquafaba) with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixer
- Fold the aquafaba meringue into the pumpkin mousse base then pour into the prepared mold, add the gingerbread cake layer on top, press down firmly so the mousse will come up around the sides (as shown in the video) and refrigerate until set at least 5 hours or overnight.
- Prepare the ganache recipe (link below) below then unmold the cake and ice as shown in the video
My Vegan Pumpkin Mousse Adventure
As a busy working mom, finding time for elaborate baking projects often feels like a distant dream. But the other day, I stumbled upon this vegan pumpkin mousse recipe, and I knew I had to try it. The ingredients were surprisingly simple, and the promise of a light, fluffy, and decadent dessert was enough to lure me away from my usual takeout routine. What really sold me was the idea of a dessert that didn't involve hours of slaving over a hot oven – perfect for a weeknight treat! The recipe itself was straightforward, with clear instructions that even a novice baker like myself could follow.
The process was surprisingly easy. Soaking the cashews beforehand was a key step, ensuring a wonderfully creamy texture. The blending process was quick and efficient thanks to my trusty food processor. Whipping the aquafaba was a fun little challenge – achieving those stiff, glossy peaks felt like a small victory! The most enjoyable part was the final assembly. Layering the mousse over the prepared cake base and then refrigerating it overnight felt somehow ritualistic, a peaceful moment of anticipation before the grand reveal. I have to admit, I snuck a little taste before serving it to the family. The texture was heavenly – light and airy, almost cloud-like. And the taste? Oh, the taste! It was perfectly sweet, with the subtle warmth of pumpkin complemented beautifully by the richness of the cashews and coconut milk. It was far beyond what I ever expected from a vegan recipe! The kids, who are notoriously picky, devoured their portions with gusto. My husband, a self-proclaimed dessert aficionado, declared it the best dessert I'd ever made (which, coming from him, is high praise!).
This recipe has become a new family favorite, perfect for special occasions or a simple weeknight treat. The beautiful thing is, it's so adaptable. You can easily adjust the sweetness to your liking, experiment with different spices, or even add a layer of fresh berries for an extra burst of flavor. The ease of preparation, coupled with the undeniably delicious results, makes this recipe a winner in my book. I highly recommend it to anyone looking for a sophisticated yet simple dessert that will impress your friends and family – and maybe even surprise yourself with how easy it is to make something so extraordinarily delicious and guilt-free!
Ingredients I used:
raw cashews soaked 2 cup (300g)
pumpkin (canned or puree from fresh pumpkin) 2 cup
cocoa butter or coconut oil 1/2 cup (113g)
coconut milk 1 cup (237ml)
confectioner's sugar 2 cup (240g)
aquafaba liquid from a can of chick peas 1/2 cup
agar 1/2 teaspoon
