Pumpkin Mousse

Pumpkin Mousse
  • 1/2 cup pumpkin puree
  • 1/3 cup coconut cream 
  • 1 tsp vanilla extract 
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup toasted pecans, chopped
  • 3 tsp maple syrup 
  • 3/4 cup Pecan Pie More Granola 
  • 1/3 cup cream cheese, softened
Pumpkin mousse

  1. In a food processor,  place the toasted pecans and process until smooth. Add pumpkin purée, coconut cream, 2 tsp of maple syrup and pumpkin spice. Mix until smooth and well combined. Transfer to the fridge to set. 
  2. In a standing mixer bowl place the cream cheese, vanilla extract, 1 tsp of maple syrup, cinnamon and nutmeg and mix at a low speed until combined.
  3. Divide the pumpkin mousse into 2 glasses. 
  4. Top the pumpkin mousse with Pecan Pie granola. 
  5.  Transfer pumpkin spiced cream cheese  mixture to a piping bag and pipe over the granola layer.
  6. Dust with pumpkin spice, decorate with star anise, cinnamon sticks and big chunks of More Granola. 

Made by our talented guest recipe developer Aga Bodes! You can find more of Aga's delicious recipes and stunning photography here.

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