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?
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: