Dreading the thought of making a pie this Thanksgiving or don't want to deal with leftovers? This creamy pumpkin spice mousse is a perfect alternative! After a few test runs of this recipe, we recommend making the topping right before serving, but the mousse can be made ahead of time and stored in the fridge.
1 c coconut cream (save time and purchase from the store)
1 c canned pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 c rough chopped pecans
Combine 1/2 c coconut cream, pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger into a mixing bowl and mix until smooth. Put the mix in a storage container and place in the fridge for 2 hours until firm, (or until you are ready to serve).
Up to an hour before serving, make the topping by mixing Pumpkin Spice Cashew Butter with the remaining 1/2 c coconut cream. Mix on high until the mixture is smooth and somewhat fluffy.
Take mousse mixture out of the fridge and divide into two servings, spoon pumpkin spice cashew butter mix on top and sprinkle with pecans and additional cinnamon if desired.
This recipe makes two individual sized servings. You can double or triple the batch to make more.