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–+ servings
Pumpkin Mousse Cake

Pumpkin Mousse Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Chill Time 5 hours
Total Time 6 hours 55 minutes
Servings 10

Ingredients
  

For the Pumpkin Mousse

  • 2 cups Raw Cashews Soaked 300g
  • 2 cups Canned Pumpkin 454g
  • ½ cup Cocoa Butter OR White Chocolate 113g
  • 1 cup Canned Full Fat Coconut Milk 237ml
  • 2 cups Confectioner's Sugar 240g
  • ½ cup Aquafaba liquid 120ml
  • ½ teaspoon Agar

For the Garnish

  • ½ cup Chopped Toasted Pecans

Instructions
 

  • Soak the cashews overnight or do a quick soak method by bringing them to a boil in a small sauce pot with water just to cover, turn off heat & let stand for 30 minutes to soften, then drain
  • Prepare half recipe of the gingerbread cake recipe as per the instructions on that post & bake it in a greased & parchment lined 8" cake pan
  • Next prepare the ganache recipe & let it cool to room temperature
  • Set up your 8" springform pan without the bottom or a cake ring mold with acetate cake strip & place it on a sheet pan or cake board
  • Place the cooled gingerbread cake into the bottom of the mold
  • Make the pumpkin mousse by heating it over low heat with the agar powder & bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken before we can whip it)
  • Combine the soaked cashews, pumpkin, confectioner's sugar & coconut milk in a high speed blender or food processor & blend smooth on high for about 30 seconds
  • Slowly pour the melted cocoa butter or white chocolate through the feed tube & continue processing for another 15 seconds. Transfer to a large mixing bowl
  • Whip the warm aquafaba with a balloon whip attachment to stiff glossy peaks then fold into the pumpkin mixture
  • Pour into the prepared mold on top of the gingerbread cake and refrigerate until set at least 5 hours or overnight.
  • Unmold the cake & then ice the cold set pumpkin mousse cake with cool but still pour able ganache
  • Garnish with pecans & optional pumpkin buttercream

Notes

Be sure to read the Notes for Success section above the recipe!
Storage Pumpkin Mousse Cake must be kept refrigerated & will stay fresh for up to 1 week. Freeze for up to 1 month
Tried this recipe?Let us know how it was!