Pumpkin Mousse (Paleo, AIP)

Pumpkin Mousse (Paleo, AIP)

Maybe you want to mix things up a bit this holiday season? Maybe traditional pie isn’t your thang? Maybe after a plateful of turkey and cranberry sauce and sprouts and stuffing, you want a little somethin’ somethin’, but your palate isn’t quite sure what that might be? 

Well then give this Pumpkin Mousse a go. I can assure you its delicate spoonfuls of light and creamy pumpkin-y goodness will hit the spot.

Pumpkin Mousse Alt BTypical mousse recipes rely on egg whites or whipped cream to produce that light, airy texture, but neither of those ingredients are AIP-friendly, so, instead, this recipe makes use of whipped coconut cream. And the result is a most delectable and creamy treat.

Give this easy-peasy recipe a try as we continue to capitalize on that lovely autumnal (Thank you! I have been waiting for just the right opportunity to use that word.) bounty of pumpkin. Happy nomming!

Pumpkin Mousse (Paleo, AIP)
 
Prep time
Total time
 
Author:
Recipe type: Treats
Serves: 6
Ingredients
  • 1½ c pumpkin purée (one 398-ml can)
  • 2-3 tbsp. maple syrup
  • 1 tsp vanilla extract (if following elimination-phase AIP, omit or use 1 tsp vanilla powder)
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 (398 mL) can full-fat coconut milk, whipped (Chill in fridge overnight to separate coconut fat from water)
  • 1 tsp gelatin
  • ¼ c filtered water
Instructions
  1. In a small saucepan, sprinkle the 1 tsp. of gelatin over ¼ c of water. Allow to soften (to "bloom") for 5 minutes. After 5 minutes, gently heat to melt the gelatin. Set aside to cool to room temperature.
  2. Combine pumpkin purée, maple syrup, vanilla, and spices. Mix thoroughly with an electric mixer. Set aside.
  3. Remove the can of coconut from the fridge. Invert can and open from the bottom (or chill in fridge upside down). Drain off coconut water (reserve for another use). Scoop out solid coconut cream, and in a separate bowl, whip until soft peaks start to form. At this time, slowly pour in cooled gelatin mixture and continue to whip until fluffy and the cream holds peaks.
  4. Fold whipped coconut cream mixture into pumpkin purée mixture. Scoop into ramekins or small dishes.
  5. Chill and serve. If you like, you can add a dollop of coconut cream and a sprinkle of cinnamon.

 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 7 comments for this article
  1. Lisa at 6:12 pm

    This looks great – 1 question for you:

    When you say 1 can of coconut cream, do you mean coconut milk refrigerated and then just use the hardened top of the can, or the whole can? Or do you mean coconut cream, refrigerated and use the whole thing? Thanks so much!

  2. Pingback: The Great Paleo AIP Pumpkin Recipe Roundup (70 Recipes!) | Phoenix Helix
  3. Jill at 3:57 pm

    I think some people have better luck if they chill the bowl that is used to whip the coconut cream before whipping. Just fyi

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