Pumpkin Mousse

Written by Karen on November 15th, 2010

p mousse with spoon

It’s officially pumpkin season. It seems everything I am cooking lately incorporates it somehow.  And since I roast up a fair amount at one time, I am always looking for different ways to use it.  The recipes can range from sweet to savory, and in this case I am offering one which is a little lighter than your average pumpkin pie, but with that same creamy goodness we tend to crave this time of year.

Pumpkin is super high in vitamin A as beta carotene – good for the eyes and preventing free radicals from invading our system. Pumpkins also contain iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.  And nutmeg!  Nutmeg is the ‘new cinnamon.’  It helps with digestion, promotes sleep, and is even good for activity just before you catch your z’s…if you catch my drift;-)

Pumpkin Mousse - Serves 6

For those with food sensitivities, this dessert is both dairy and gluten free. You can make it up to three days ahead sans whipped cream. Just refrigerate and garnish right before serving.

1½  cups unsweetened whole coconut milk, save extra for whipping*
1  cup pumpkin puree (made from scratch or canned)
3  large pastured eggs
1  teaspoon vanilla
½  cup pure maple syrup
1  TB potato starch or arrowroot
2  tsp. Pumpkin Pie spice – or -
1  tsp. ground cinnamon
¼  tsp. ground ginger
½  tsp. ground nutmeg
¼  tsp.salt
*  Whipped coconut milk

1. Preheat oven to 350 degrees. Lightly oil 6 ramekins.
2. In a large bowl, whisk together coconut milk, pumpkin puree, eggs, vanilla and maple syrup.
3. In a smaller bowl, whisk together potato starch, spices and salt. Slowly blend dry ingredients into pumpkin mixture, stirring until well combined.
4. Pour batter into ramekins, about ¾ cup for each ramekin. Place ramekins into a 9×13-inch baking dish and add enough warm water until it reaches halfway up the outsides of the ramekins.
5. Carefully place baking dish in preheated oven and bake for 40-50 minutes. When done, custard should be firm with lightly browned tops. Cool on wire rack.

p mousse
To serve, whip coconut milk and add a dollop to each ramekin.  Sprinkle with a little extra pumpkin pie spice.

isi

Have you seen this wonderful kitchen tool?  It makes instant whipped cream – from cow’s milk to coconut – which you can flavor and sweeten any way you desire.  Here’s the best price I’ve found online or you can try your local kitchen store.

15 Comments so far ↓

  1. Nov
    15
    8:56
    AM
    Lexie

    Look at how light and fluffy this mousse looks! Lovely!

  2. Nov
    15
    9:14
    AM
    Shirley @ gfe

    Hey Karen,

    Beautiful job as usual! :-) I’m so in to my pumpkin dishes from smoothies to entrees (chicken) to dessert. ;-) This one looks like a fabulous addition to the repertoire–thank you!

    I just read about that gizmo over at Lexie’s. Must investigate further for sure.

    Hope you have a good Thanksgiving, Karen. I’ve been thinking about you often.

    Hugs,
    Shirley
    .-= Shirley @ gfe´s last blog ..Candy Carrot Coins … Naturally Gluten Free for Thanksgiving or Any Time =-.

  3. Nov
    15
    9:15
    AM
    glutenfreeforgood

    I agree with Lexie, this looks light, fluffy and ready to dive into with a soup spoon. Love the idea of whipped coconut milk. I drink coconut milk daily (it’s my coffee creamer), but I’ve never whipped it. Thanks for the inspiration. I checked out your little kitchen gadget. Might have to buy myself one for Thanksgiving. =)
    .-= glutenfreeforgood´s last blog ..gluten-free cherry cobbler =-.

  4. Nov
    15
    10:35
    AM
    jackie

    I can’t wait to try this one, probably this weekend. I just bought a pumpkin at the farmers market.
    My brother just bought me the isi whip for my birthday. I have only used cream in it. Do i need to add anything to the coconut milk to make it whip?

  5. Nov
    15
    11:00
    AM
    Vanessa

    Mousse that doesn’t have gelatin in it? I’m SO there! I think I have everything on hand to make this right now (so long as I roast up the pumpkin currently sitting uncarved on our front porch). Yum! Thank you for sharing.

  6. Nov
    15
    3:19
    PM
    Becky

    Looks yummy!

    Can you share your technique for roasting pumpkins? I have one I planned to use for soup and want to know the best way to do it. And then I can also make this dessert.

  7. Nov
    15
    3:46
    PM
    Karen

    Hey everyone,
    Thanks for all the great comments. I’m in Mexico now and can’t get into my files (waa waa)…but did want to reply to some of your questions.
    Yes, you can whip coconut milk just like cream – and only if you want it sweeter or flavored (like vanilla) do I add anything. It does leave a little in the canister, however, due to it’s fat content, but I bet real cream does the same thing.
    Becky – click on my link above which says ‘roast up’ – it was another post I did which includes how to roast fresh pumpkins. Super easy and well worth it.

  8. Nov
    15
    3:52
    PM
    Karen

    I also wanted to include the link to everyone’s recipes! What an incredible feast:
    http://glutenfreegirl.blogspot.com/2010/11/gluten-free-thanksgiving-2010.html

  9. Nov
    15
    5:59
    PM
    Dessert Girl

    Oh Karen, my favorite thing this time of year is pumpkin, well, anything. I can’t wait to try this mousse. Perhaps that’s the first thing I’ll make after my new kitchen is installed this week. Hooray!

  10. Nov
    15
    10:54
    PM
    jackhonky

    LOL! I love that nutmeg is the new cinnamon! I’ll have to remember that!

    I love roasting my pumpkins too. It’s so easy and you get a slightly smoky flavor to the puree when you are finished, where the flesh has caramelized. I love that!

    The mousse sounds fantastic. Light and fluffy. I never roast enough pumpkin to have leftovers from making pies and cheesecakes, but if I ever have any more, I’m gonna remember this recipe!
    .-= jackhonky´s last blog ..Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping =-.

  11. Nov
    16
    9:01
    AM
    Sara

    This mousse looks fantastic. I love that you use all whole guilt-free ingredients. I cannot wait to try this – I have 2 cups of pumpkin puree waiting to be moussed as I write this.
    .-= Sara´s last blog ..Sweet Potato Casserole =-.

  12. Nov
    18
    10:44
    AM
    Alana

    Great! I really enjoyed the website you provided hear. I’m sure I will be looking forward to applying it to great uses this Thanksgiving Day. I’ll be sure to pass this post on to my friends. Thanks you so much, I love it.. ;)

  13. Nov
    22
    12:17
    PM
    Karen

    Great, Alana! Let me know how you like it. Happy Thanksgiving!

  14. Dec
    8
    8:08
    AM
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  15. Sep
    8
    5:36
    PM
    organic chocolate

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