Pumpkin MousseWritten by Karen on November 15th, 2010
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
* 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.
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.