Pumpkin Mousse

Pumpkin Mousse

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  • 2 (14-ounce) cans coconut milk
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2 tablespoons agar-agar flakes
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/8 to 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 3/4 to 1 teaspoon allspice
  • 3/4 teaspoon salt
  • 2 tablespoons arrowroot mixed
  • 2 tablespoons cold water
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin or 15 ounces cooked pumpkin puree
  • Caramelized pecans (sold in the PCC Deli) or lightly toasted pecans and dried cranberries, to garnish (optional)


Combine coconut milk, sugar, maple syrup, agar-agar, cinnamon, ginger, cloves, nutmeg, allspice and salt in a saucepan. Bring to a boil and let simmer for 10 to 15 minutes, covered, until agar-agar dissolves, stirring often.

Combine arrowroot, water and vanilla in a small bowl.

Mix in pumpkin and arrowroot mixture, and let simmer for another 5 minutes, stirring constantly.

Transfer to a shallow dish and refrigerate for 2 hours or until cold and firm. Scoop into a food processor and process until smooth and creamy. Place mousse in the refrigerator for another 30 minutes or until serving. This can be refrigerated up to 4 days then frozen.

Top with pecans and cranberries before serving, if desired.

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