There’s a special place in my heart reserved for fall. I think that’s true of most people as well, but even more than just a general fondness for fall, I’m specifically in love with the change……
It’s not just the cool weather and moody skies that I love; it’s feeling those unexpected shocks of cool air that cut through the last steamy remnants of summer. It’s suddenly noticing that the leaves are now green in the middle and brown on the edges. It’s never quite knowing what time it is because the waning light is changing so quickly. Fleeting as it is, there’s just something magical about the whole process.
This recipe embodies the whole beautiful experience to me. The warm flavors of pumpkin and nutmeg, beckoning me to embrace the coming fall season; even as the chilled chiffon airiness and bright, fresh whipped cream cling to the memory of those long lingering last summer days.
We only have a few short weeks like this each year, and this special treat is one of the ways that our family revels in the subtle passing of another glorious summer and embraces the coming colder days. I hope that you all enjoy it as much as we do.
Pumpkin Pie Mousse Cups w/ Maple Cream
Makes about 1 1/2 cups of mousse
1/2 cup canned pumpkin puree (I use Libby’s organic or fresh pumpkin puree)
3-4 tablespoons maple syrup or to taste
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon powder
3/4 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon gelatin powder (I use Great Lakes grass fed beef gelatin)
1 tablespoon water
1 cup chilled coconut cream* (takes 1-2 cans)
Another 1/2 cup coconut cream for isis whipper (recipe below)
*To make whipped coconut cream for the mousse, chill 2 cans of full fat coconut milk in the fridge at least overnight or longer. When ready to use, open the can and scoop out the cream leaving the liquid behind.
Coconut cream Tips:
Even if the coconut cream is not fully solid once chilled, it will whip up nicely. Just pour off the cold cream, leaving behind as much watery liquid as possible. I actually find this cream gives me smoothest and most voluminous “whipped” cream.
Due to the nature of coconut milk and it’s cream, sometimes you can get a “grainy” batch. This happens when the fat particles separate from the liquid into tiny grainy bits. This kind of cream does not work well as “whipped” cream. It needs to be silky and smooth to start with in order to produce a silky smooth mousse. Try another can and transfer this milk/cream to a jar to save for other another use like smoothies or soup. You can also freeze it into ice cube trays.
For the mousse:
Set cream aside in a small bowl.
In a small metal measuring cup, sprinkle the gelatin over the tablespoon of water and allow to
bloom for about 5 minutes. Gelatin needs to be sprinkled evenly with no lumps. Set aside to bloom.
Place the metal cup with the gelatin over a burner set to medium heat and gently melt the gelatin mixture till it becomes liquid with no sign of graininess. It must be completely melted and clear or you will get gelatin bits in your mousse. Do not let it boil. Let it cool slightly, but not so long that it sets. Alternatively you can use a small microwave safe container instead and and melt the gelatin in the microwave with a few short bursts.
In a mixing bowl combine the to pumpkin, maple syrup, vanilla and spices. Using a standing or handheld mixer with whisk attachment, beat mixture till smooth.
Pour the melted gelatin into the pumpkin mixture while whipping it. Continue beating till well combined. Set aside.
In another bowl, beat the 1 cup of coconut cream till light and fluffy, about a minute. Then add the whipped cream to the pumpkin mixture and beat again till well combined.
Immediately transfer into cups or ramekins, cover and chill for 2-4 hours or until set.
To serve, top with the “isi whipper” cream or just regular whipped coconut cream and garnish with nutmeg.
Makes about 1 1/2 cups worth. How many servings…. I leave that up to you. But I find this recipe generally serves 2.
For the Vanilla Maple ISI Whipper Cream (Get an isi HERE)
Pour all ingredients into your isi whipper, swirl to mix, charge and shake 15-20 times. Chill for an hour or so unless the cream was already cold. You can test a little to make sure it’s coming out nice and thick. If not, chill a little longer.
If you’ve chilled it for a few hours or more, you will need to let it sit out for a few minutes on the counter before dispensing. (Coconut cream can get very thick as it chills, but it liquefies pretty quickly). If you have trouble dispensing, turn the canister upside down and give it a good shake or whack to help get the cream down toward the dispenser.