Incredibly creamy vegan pumpkin mousse made with just a few ingredients. Pumpkin puree meets silken tofu, maple syrup and delicious pumpkin spice. The vegan dessert is rounded off with a crunchy-sweet nut brittle.
Preheat oven to 135 degrees and line a baking sheet with parchment paper.
FOR THE NUT BRITTLE Add nuts, pumpkin seeds, sesame seeds, maple syrup, bourbon vanilla, cinnamon, ginger, nutmeg and a pinch of salt to a bowl and mix until well combined.
125 g Nuts, 30 g Pumpkin seeds, 15 g Sesame seeds, 45 ml maple syrup, ¼ tbspn Bourbon vanilla, ½ tbspn Cinnamon, 1/4 tbspn Ginger, ⅛ tbspn Nutmeg, A strong pinch of salt
TIP: If you like the brittle a little finer, you can chop the nuts to your liking.
Place the measurements in a circle on a baking sheet and gently flatten.
Place in oven and bake for 35 minutes. Keep an eye on it from time to time to make sure nothing burns.
FOR THE MOUSSE, place silken tofu (does not need to be drained), pumpkin puree, maple syrup, pumpkin spice, vanilla and salt in a high-powered blender (or equivalent) and blend until everything is combined into a fine cream.
300 g Silken tofu, 150 g Pumpkin puree, 80 ml maple syrup, 1 tbspn Pumpkin spice**, ¼ tbspn Bourbon vanilla, 1 strong pinch of salt
Optionally add xanthan gum and mix again briefly and vigorously.
¼ tbspn Xanthan Gum
Pour into dessert glasses and let set for at least 4 hours or overnight.
Garnish with vegan cream and desired toppings and enjoy!
Vegetable cream
Store leftovers in an airtight container in the refrigerator for up to 3 days.