Easy DIY Pumpkin Mousse

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This pumpkin mousse is fast, easy, and ready in no time. Just fold sweetened whipped cream into melted marshmallows, milk, and pumpkin.

*Pumpkin Puree

Cut you pumpkin open and remove the seeds. I recommend using roasted pumpkin seeds in a salad.

Cut the pumpkin into few pieces and place skin side up on a baking tray

Bake for 30 minutes in a 180°C hot oven. Let cool slightly then remove the skin

Place the pumpkin meat in a blender or food processor and blend until smooth

Store in airtight container in the fridge for up to 1 week

Ingredients

300 g dates, pitted

4 dl pumpkin puree*

1 tbsp. Coconut oil

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

1/4 tsp. salt

Directions

- Blitz the dates in a food processor until smooth then add the pumpkin puree and mix until well blended

- Add the coconut oil, spices and syrup if you are a sweet tooth and give it a spin

- Press the mousse through a fine sieve, discard all solids (date skin)

- Pour the mousse over the baked and chilled chocolate cake

- Place in the fridge for minimum 1 hour before serving, or place in the freezer for up to 1 week.

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