My new Vegan Pumpkin Mousse Recipe is going to become your favorite this season
Another simple recipe that can be used as a filling for your cakes and pastries
Or just served in glasses as the star of the dessert table!
Get a little fancy with some ganache decor in the bottom of the glass and a sprinkle of cinnamon is all it needs!
Unlike my original Pumpkin Mousse Recipe from a few years ago
This one is really simple to make and there’s no nuts!
Whip up my recipe for gingersnap cookies and you have yourself an instant new dessert!
Pumpkin Mousse Ginger Cookie Sandwiches!
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Notes on Vegan Whipped Cream:
This recipe will accommodate any vegan whipped cream you choose whether it is store bought or my homemade recipe
Since all the whipped creams tend to give different results, you will need 2 cups of fully whipped cream to fold into the pumpkin mousse base
Notes For Success:
I am using the SILK Brand Pumpkin Spice Coffee Creamer *not sponsored for this recipe today
If you do not have that you can use any plant milk of your choice instead but be sure to add about 2 TBS – ¼ cup additional sugar to the recipe
Agar can be a tricky ingredient in No Bake Desserts such as this one.
If you are serving in glasses you can omit the agar altogether
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Since white chocolate is the main ingredient as the base of this recipe
I do not have a good suggestion for an alternative here.
Technically you would need a completely different recipe if you cannot get vegan white chocolate.
I use King David brand Vegan White Chocolate for all my recipes *not sponsored
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS PUMPKIN MOUSSE RECIPE
Vegan Pumpkin Mousse
Ingredients
- Canned Pumpkin 1 cup (250g)
- Pumpkin Spice Creamer *optional you can use any plant milk instead ½ cup (118ml)
- Vegan White Chocolate ¾ cup (130g)
- Pumpkin Pie Spice 2 teaspoons
- Sugar ¼ cup (50g)
- Vegan Whipped Cream 2 cups whipped volume **1 full pint liquid heavy whipping cream
- Agar 1 teaspoon
Instructions
- Whip the vegan heavy whipping cream to medium firm peaks~ reserve in the refrigerator until needed.
- In a small sauce pot combine the Pumpkin Spice flavored creamer *or plant milk with the vegan white chocolate, spices and optional sugar
- Whisking constantly over medium heat until the white chocolate is dissolved and the spices release their oils for full flavor
- Add the agar *if using * see note above* ~ and bring to a full boil~ agar liquids will swell up when boiling to a thick frothy liquid, be careful it doesn't over flow~ stirring constantly to keep from scorching the bottom
- It is not necessary to fully boil this mixture if you are NOT using the agar.
- Pour this mixture over the canned pumpkin in a large bowl and whisk smooth
- Allow to cool before folding in the whipped cream
- I find it is best to construct vegan mousse cakes right away so the mousse sets IN THE CAKE rather than scooping from a bowl to build the cake later.
- The mousse will set more stable this way and have less chance of oozing out of your cake once it is built. *see video tutorial for the Pumpkin Mousse Cake Recipe
- If serving in glasses pour into the glasses immediately to set
Notes
Pumpkin Mousse and any desserts made with it, must be kept refrigerated at all times and will stay fresh for up to 6 days
I do not like to freeze pumpkin mousse, I find it gets watery on the thaw, it is best to make it and use it right away in whatever cake, pastry or pour into glasses immediately
if using country crock cream, would i need to stabilize that before adding it the the mousse, or would the mousse in the agar act as the stabilizer?
The agar is sufficient