Pumpkin Mousse (Paleo, AIP)
Recipe type: Treats
Prep time: 
Total time: 
Serves: 6
  • 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
  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.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/pumpkin-mousse-paleo-aip/