I didn’t start liking pumpkin pie until just in the last few years after a coworker brought one in around Thanksgiving. This was a guy who never brought in food, so I was intrigued. I must have some, I thought.
It truly was one of the best things I’ve ever eaten, and still the best pumpkin pie I’ve had, to date. Though I’ve still never made one myself, this recipe is in the spirit of pumpkin pie. It’s officially a mousse, but topped with pie crust crumbles, each serving would be more accurately described as an individual, upside down pumpkin pie.
They look super cute, and are a great, easy way to serve a pumpkin pie-ish dessert at a dinner party. Plus, who doesn’t love to eat out of little fancy glasses?
Hope you like this! (I know you will—it’s very creamy and tastes like fall.)
Vegan Pumpkin Mousse
Prep time: 1 hour | Ready in: 2 hours
Yields: 6 to 8 servings
1 can pumpkin puree
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/3 cup maple syrup
1 cup extra firm tofu
1 cup cashews
Maple Cashew Cream:
1 cup cashews
1/2 cup hemp milk (or other non-dairy milk)
2 tablespoons maple syrup
Ingredients for Gluten-Free Pie Crust
- Soak cashews for 30 minutes.
- Make Gluten-Free Pie Crust recipe, except you don’t need to refrigerate it.
- Add ingredients for Pumpkin Mousse to a blender and process until smooth. (Add a tablespoon of non-dairy milk at a time if needed to get things moving.) Fill ramekins or small glasses with mousse.
- Add ingredients for Maple Cashew Cream to a blender and process until smooth. Top pumpkin mousse with dollops.
- Refrigerate covered for at least 1 hour to set and chill.
- To serve, sprinkle pie crust crumbles on top of each. Optional: drizzle with a little maple syrup.