This vegan pumpkin mousse is gentle and silky, but completely indulgent. It is the right plant based mostly dessert for Thanksgiving!
Should you’re searching for the right vegan-friendly Fall dessert, you have come to the fitting place!
This pumpkin mousse is so good, it is a no-brainer. The truth is, 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 specific 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 take pleasure in a plant-based food plan. How nice is that?
Useful Ideas
Use canned pumpkin puree, not pumpkin pie filling. They appear related, however pie filling comes pre-sweetened and loaded with spices. You wish to begin with simply plain pumpkin right here.
Silken tofu is vital. It offers this mousse that impossibly clean texture with none dairy. Make certain it is silken tofu (not agency or further agency), and provides it mix till completely creamy – no lumps allowed.
Sweetness is subjective. Should you like issues actually candy, you might wish to add a bit extra maple syrup. Begin with the recipe quantity, style, and add extra when you’re feelin’ it. It’s also possible to substitute agave nectar, when you favor.
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 couple 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 following degree.
Extra Vegan Desserts
Should you love this vegan pumpkin mousse, remember to take a look at 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. Printed by The E-book Publishing Firm. Reprinted by association.
Recipe
Vegan Pumpkin Mousse
This vegan pumpkin mousse is gentle and silky, but completely indulgent. It is the right plant based mostly dessert for Thanksgiving!
Servings:
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Directions
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Put all of the substances in a blender or meals processor and course of till clean.
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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
