Vegan Pumpkin Mousse Recipe
 
Prep time
Bake time
Total time
 
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
If serving this recipe in glasses you can omit the agar altogether
Serves: 5 cups
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
  1. Whip the vegan heavy whipping cream to medium firm peaks~ reserve in the refrigerator until needed.
  2. In a small sauce pot combine the Pumpkin Spice flavored creamer *or plant milk with the vegan white chocolate, spices and optional sugar
  3. Whisking constantly over medium heat until the white chocolate is dissolved and the spices release their oils for full flavor
  4. 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
  5. It is not necessary to fully boil this mixture if you are NOT using the agar.
  6. Pour this mixture over the canned pumpkin in a large bowl and whisk smooth
  7. Allow to cool before folding in the whipped cream
  8. 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.
  9. 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
  10. 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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-pumpkin-mousse-recipe/