Luscious Pumpkin Mousse Recipe

I'm still on a roll with the pumpkin treats. Pumpkin mousse was in order recently. I still have ice cream to post, and will be making pumpkin cheesecake this week. Mmm! What pumpkin delights have you been making?

Pumpkin Mousse

I can never get enough irish moss based desserts. The moss adds such a great spongy yet fluffy texture, while providing sea veggie health benefits. Again, I've used fresh baked and pureed pumpkin, but go the easy route and use canned if you want.

1 cup pumpkin puree*
1/2 cup irish moss gel
1/4 cup coconut milk
1/4 cup maple syrup
3-4 drops stevia
1 teaspoon vanilla
1/2-3/4 teaspoon cinnamon
1/2 teaspoon molasses
1/8 teaspoon fresh grated nutmeg
1/3 cup melted coconut oil

In a high speed blender, puree all but the coconut oil, until smooth.
Add the oil and blend again.
Pour the mixture into ramekins.
Chill in the fridge for at least 6 hours.

Check out a few of my low glycemic desserts from last Autumn:

About the Author

7 Comments
  1. November 17, 2011 at 03:44
    Reply

    we are loving lots of pumpkin over too. pumpkin and irish moss are just made for each other ;)

  2. November 17, 2011 at 14:44
    Reply

    I have never tried irish moss but have been wanting to. The picture looks great and I love pumpkin but havent been able to cook as much as I would like to with it this year.

  3. November 17, 2011 at 18:05
    Reply

    Everything looks so yummy! I so agree on the great synergy of pumpkin and irish moss--would work with yam too I'm sure.

  4. November 19, 2011 at 06:38
    Reply

    Yum all of those treats look so darn good! I don't know which one to try first!!

  5. Anonymous
    December 3, 2011 at 18:04
    Reply

    Made the pumpkin mousse this week, so yummy! The spices and sweetness balance was perfect! Although it was my first time using Irish moss and I don't think I got the ratio quite right as it didn't set quite as thick as mousse. Excited to try more of your recipes!

Leave a Comment