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pumpkin mousse

pumpkin mousse

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with thanksgiving just around the corner, i thought i would share one of my favorite, easy and delicious holiday desserts- pumpkin mousse!

 

ingredients:

15oz of fresh or canned pumpkin

14oz unsweetened canned original coconut milk

½ c sugar

1 t cinnamon

2T enerG egg replacer

(plant-based, gluten-free, and vegan. can purchase at any health food store. not required for this recipe. )

a pinch of salt, allspice and nutmeg

½ lemon

garnish:

mint, extra cinnamon, vegan graham crackers or ginger snaps

 

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tools:

rubber spatula.

measuring spoons and cups.

blender.

can opener.

a large bowl, 8 small cups or 4 serving glasses.

 

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set up the blender. juice the lemon into the blender and then add all remaining ingredients.

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blend all ingredients on high for 3-4 minutes. pour the mousse into a large bowl, small cups or serving glasses and chill it for 4 hours. the colder, the better.

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serve with fresh mint, dust with cinnamon, vegan graham crackers or ginger snaps!

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this mousse can be stored in a sealed container for up to 5 days in the refrigerator. 

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gravy

the new butcher dinner- sutcliffe vineyards

the new butcher dinner- sutcliffe vineyards

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