Welcome Fall with this scrumptious pumpkin spice mousse topped with coconut cream and pumpkin seed clusters. It’s simple to make and doesn’t require baking, plus it’s loaded with healthy alkaline ingredients.
Pumpkin is high on the list of antioxidant and anti-inflammatory foods, as well as being highly alkaline. Adding the pumpkin seeds makes this colorful dessert even yummier.
Alkaline Pumpkin Spice Mousse Recipe
Ingredients
For the mousse
- 1 15 ounce can unsweetened pumpkin (not pie filling)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3/4 cup coconut cream (unsweetened)
For the coconut cream
- 1/2 cup coconut cream (unsweetened)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the garnish
- 1/2 cup raw pumpkin seeds
- 2 tablespoons agave nectar
How to prepare
- Step 1: Add the mousse ingredients to a large mixing bowl. Blend until smooth with a mixer (not a food processor). Chill.
- Step 2: Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Toast the pumpkin seeds for 8 minutes.
- Step 3: Pour the agave nectar into a bowl, pick up the parchment paper by holding the long edges together, and tip the hot seeds maple into the agave nectar. Stir just until combined.
- Step 4: Put the parchment paper back onto the baking sheet and add the nectar/seed mixture and spread them out until the seeds are in a single layer but mostly touching. Bake them for 10 minutes and let them cool in the oven.
- Step 5: When they are cool, fold the parchment paper over the seeds and chill in a plastic bag until ready to serve.
Chill the coconut cream in a mixing bowl until the cream is quite firm. Just before serving, use a hand or stand mixer to whip the coconut cream together with the maple syrup and vanilla. Keep chilled until ready to serve.
To serve, spoon the mousse into individual glasses and top with the whipped coconut cream and clusters of the pumpkin seeds.
