Let’s be honest, do you really look forward to pumpkin pie? I gather there are some people who enjoy it but I’m not one of them. Pecan pie with plenty of chocolate and bourbon added to it I can absolutely get behind, but sadly not pumpkin. It’s a dilemma as there has to be a token pumpkin dish on the Thanksgiving table, I used to make Ina Garten’s Pumpkin Banana Mousse Tart but now, being vegan, that isn’t going to work anymore – or so I thought.
Almost everything can be veganized, the only ingredients I really needed to swap out from Ina’s mousse were the eggs and heavy cream. That’s where coconut milk comes in. At the risk of sounding rather picky I’m not a huge fan of coconut milk either, I think it’s overused in vegan cooking and it’s extremely high in fat. However, I was happily surprised that the “coconutty” taste was overshadowed by the pumpkin, citrus and spice. As far as the fat content is concerned it acts as a stabilizer and holds the mousse together beautifully, no need for cornstarch, arrowroot or vegan gelatin. To my delight I had made a delicious Vegan Pumpkin Banana Mousse which needs no cooking and is ridiculously easy to whip up.
The citrus element is crucial, the orange and lemon zests plus the orange juice lift and compliment the pumpkin.
It’s also critical to place the can of coconut milk UPSIDE DOWN in the fridge the night before you make this – really! The coconut becomes solid which you need for the stability of the mousse – please don’t skip this part! Make sure you only use the solid coconut and not the liquid, use that for a smoothie!
A word on the maple syrup. This is a dessert and I like it sweet, however you could ease off a little and not use the full 1/4 cup if you wish. As I always say – taste, taste, taste, it’s the only way you know you’ve got to that happy place!Print
Pumpkin Banana Mousse
A glorious light and delicious substitute for pumpkin pie.
1, 13.5 oz can organic full fat coconut milk (stored overnight upside down in the fridge – critical) use only the solid coconut and discard the liquid or keep it for another use.
3/4 of a 15 oz can of organic pumpkin puree
1 peeled mashed ripe banana
Zest and juice of an orange
Zest of a lemon
1/4 cup maple syrup – more or less to your taste
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger (optional)
1/4 teaspoon kosher salt
Fresh mint for garnish
Place all the ingredients (except the maple syrup) into the bowl of a food processor and blitz until smooth. Don’t over blitz as it will become loose.
Add the maple syrup a little at a time until you’ve reached your desired sweetness.
Pour into individual dishes and top with non dairy cream and mint leaves.
This can sit happily in the fridge for a couple of days.