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This pumpkin mousse is fast, easy, and ready in no time. Just fold sweetened whipped cream into melted marshmallows, milk, and pumpkin.
*Pumpkin Puree
Cut you pumpkin open and remove the seeds. I recommend using roasted pumpkin seeds in a salad.
Cut the pumpkin into few pieces and place skin side up on a baking tray
Bake for 30 minutes in a 180°C hot oven. Let cool slightly then remove the skin
Place the pumpkin meat in a blender or food processor and blend until smooth
Store in airtight container in the fridge for up to 1 week
Ingredients
300 g dates, pitted
4 dl pumpkin puree*
1 tbsp. Coconut oil
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt
Directions
- Blitz the dates in a food processor until smooth then add the pumpkin puree and mix until well blended
- Add the coconut oil, spices and syrup if you are a sweet tooth and give it a spin
- Press the mousse through a fine sieve, discard all solids (date skin)
- Pour the mousse over the baked and chilled chocolate cake
- Place in the fridge for minimum 1 hour before serving, or place in the freezer for up to 1 week.
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Last updated on Dec 18, 2017
Minor bug fixes and improvements. Install or update to the newest version to check it out!
Requires Android
4.0 and up
Category
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Easy DIY Pumpkin Mousse
7.1 by Murlock Apps
Dec 18, 2017