- 15 oz. pumpkin puree
- 40 oz. full fat coconut milk (3 cans)
- ½ cup honey
- 1 TBSP vanilla
- 2½ TSBP pumpkin pie spice
- 1/4 TSP salt
- 2 TSP coconut sugar
Refrigerate coconut milk overnight before making mousse.
Remove 1 can of coconut milk from the fridge, turn it upside down and open the can. Pour out the clear liquid, and scoop out the cream with a spoon and place in a medium saucepan.
Add the pumpkin, honey, vanilla, pumpkin pie spice, and salt to the saucepan with the coconut cream. Cook on medium heat until the mixture simmers. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and pour into a large bowl that has been placed inside an ice-water bath (another bowl with ice and water). Stir the mixture to cool it faster. Let the bowl of pumpkin sit in the ice-water bath while you work on the next step. It's important to keep everything cold so the pumpkin mousse is stiff instead of soupy.
Once the pumpkin mixture has cooled, prepare the coconut whipped cream. Remove the remaining 2 cans of coconut milk from the refrigerator, turn them upside down and open the cans. Pour out the clear liquid. Scoop out the cream with a spoon and place in the chilled mixing bowl. Attach the whisk to the stand mixer and whip until stiff peaks form, adding coconut sugar to sweeten the whipped coconut cream, if desired.
Gently fold in ⅔ to ¾ of the whipped coconut cream into the pumpkin mixture, being careful not to over-mix.
Fill small pastry dishes with mousse and top with coconut whipped cream, and sprinkle of cinnamon, if desired.
Chill the pumpkin mousse in the refrigerator for an hour or two before serving. Store in the refrigerator up to 1 week in a container with a lid.