This vegan pumpkin mousse is mild and silky, but completely indulgent. It is the proper plant primarily based dessert for Thanksgiving!
When you’re in search of the proper vegan-friendly Fall dessert, you’ve got come to the precise place!
This pumpkin mousse is so good, it is a no-brainer. In actual fact, the one query is strictly when to eat it.
Personally, I am a agency believer in dessert for breakfast. 😉 However after all, this pumpkin mousse additionally makes a scrumptious snack or after-dinner dessert.
This explicit recipe involves us from Jo Stepaniak’s cookbook, Low FODMAP and Vegan, which I had an opportunity to check out. The entire cookbook is geared towards these with IBS that want to get pleasure from a plant-based food plan. How nice is that?
Useful Suggestions
Use canned pumpkin puree, not pumpkin pie filling. They appear comparable, however pie filling comes pre-sweetened and loaded with spices. You need to begin with simply plain pumpkin right here.
Silken tofu is vital. It provides this mousse that impossibly easy texture with none dairy. Be certain that it is silken tofu (not agency or further agency), and provides it a very good mix till completely creamy – no lumps allowed.
Sweetness is subjective. When you like issues actually candy, you might need to add a bit extra maple syrup. Begin with the recipe quantity, style, and add extra should you’re feelin’ it. You can too substitute agave nectar, should you choose.
Variations
Chocolate Pumpkin Mousse: Add 2-3 tablespoons of cocoa powder or melted dairy-free darkish chocolate to the blender for a wealthy, chocolatey twist.
Low-Sugar Model: Reduce on the maple syrup and add a number of drops of liquid stevia or monk fruit sweetener. You continue to get that candy, spiced taste with out the sugar excessive.
Garnish sport! Add a dollop of whipped coconut cream, a sprinkle of cinnamon, crushed graham crackers, or chopped toasted pecans to take your mousse to the subsequent stage.
Extra Vegan Desserts
When you love this vegan pumpkin mousse, be sure you try my full Vegan Thanksgiving eCookbook, and these different tasty concepts:
Recipe from Low-FODMAP and Vegan: What to Eat When You Can’t Eat Anything by Jo Stepaniak, © 2016. Revealed by The E-book Publishing Firm. Reprinted by association.
Recipe
Vegan Pumpkin Mousse
This vegan pumpkin mousse is mild and silky, but completely indulgent. It is the proper plant primarily based dessert for Thanksgiving!
Servings:
Forestall your display from going darkish
Directions
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Put all of the components in a blender or meals processor and course of till easy.
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Spoon evenly into two small custard cups.
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Serve instantly or cowl tightly and chill for as much as 3 hours. Garnish with the chopped pecans, if desired.
Diet (Estimate per Serving)
Energy: 230kcalCarbohydrates: 36gProtein: 5gFats: 9gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gSodium: 115mgPotassium: 479mgFiber: 5gSugar: 23gVitamin A: 9572IUVitamin C: 8mgCalcium: 92mgIron: 1mg
