This Vegan Layered Pumpkin Mousse is a decadent treat that won't take long to put together. Make it ahead of time for your holiday meals!
Servings 6Servings
Ingredients
2Cans (13.66 oz each)Unsweetened Coconut Milk
1/2CupWhite Sugar
1Can (15 oz)Pureed Pumpkin
2tsp.Pumpkin Pie Spice
Instructions
Put cans of coconut milk in refrigerator overnight, or at least for 4 hours.
Open coconut milk and put all of the solidified cream in a large bowl. Discard the watery liquid, or reserve for a different recipe.
Using a mixer, whip the coconut milk and 1/4 cup of the white sugar for about 5 minutes until it becomes light and aerated. Set aside.
In another bowl, combine the pureed pumpkin, 1/4 cup sugar and pumpkin pie spice. Add in half of the whipped coconut milk mixture. Beat with the mixer for about 2 minutes until well combined. Add more sugar to taste.
Using glasses or other dishes, layer the mousse, one layer of pumpkin, one layer of coconut cream, one layer of pumpkin. Top with a sprinkle of cinnamon. Store in refrigerator until time to serve.