A simple holiday dessert with a light pumpkin mousse, grain-free ginger snap cookies and coconut cream.
It’s Thanksgiving long weekend in Canada. I have been busy planning our family’s meal and of course, trying out a new dessert.
We love traditional foods like roasted vegetables and mashed potatoes . Usually we have a turkey, though as a child I ate many different types of birds for thanksgiving dinner. Growing up on an amateur bird farm, my dad raised geese, ducks, quail, pheasant, partridge, turkeys and chickens. We often had several birds for Thanksgiving dinner.
I love baking, so of course every year I have to try something different. Last year I made this delicious Pumpkin Dacquoise Torte which was a big hit. This year, I wanted to do something a little more simple, yet still fancy looking. These Pumpkin Mousse Parfaits are going to be perfect! We pretty much always serve something made with pumpkin for dessert, there are just so many ways to use pumpkin! From cakes to scones to bars ; pumpkin is so versatile.
Happy Thanksgiving Canada!
- For the Ginger Snap Cookies
- ½ cup raw pumpkin seeds
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1.5 tablespoons coconut oil
- 1 teaspoon molasses
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1.5 tablespoons dairy free milk
- For the Mousse:
- 1 can full fat coconut milk
- ½ cup pure maple syrup
- 1.5 Tbsp agar agar flakes
- 1tsp cinnamon
- ¼ tsp nutmeg
- Dash of ground ginger
- Cloves (optional)
- 1 cup pumpkin puree
- 2 tbsp Tapioca Flour
- For the Coconut Cream
- The cream from the top of a can of full fat coconut milk
- 2-3 tablespoons pure maple syrup
- NOTE: alternately use dairy free yogurt
- For the cookies:
- Preheat oven to 325F
- Line a baking sheet with parchment paper
- Place the pumpkin seeds in your food processor and process until finely ground
- Add the rest of the ingredients and combine until a ball of dough forms.
- Form tablespoon sized balls of the dough and place them on the cookie sheet
- Using the palm of your damp hand press the cookies down flat
- Bake for 10-12 minutes
- makes 9 cookies
- For the Mousse:
- Whisk together the maple syrup and agar agar flakes in a bowl or measuring cup. Set aside to allow agar to being dissolving.
- In a small bowl, whisk together the pumpkin puree and tapioca powder. Set aside.
- In a medium sauce pan, whisk together the coconut milk, maple syrup agar mixture, and seasonings. Bring to a boil and then reduce heat to low and simmer for about 15 minutes.
- Remove from heat and add in the pumpkin puree/tapioca mixture.
- Pour mixture into a shallow dish and allow it to set in the fridge for about 2 hours. Cover and store in the fridge until ready to assemble the parfaits
- For the Coconut Cream:
- Chill a can of full fat coconut milk in the fridge over night (or a few hours)
- Scoop out the fat from the top and place in it a small bowl (you will only use the fat)
- Whisk in the maple syrup
- Place back in the fridge to chill and keep firm
- (alternatively use dairy free yogurt)
- To assemble:
- In a Champaign glass or other cup, layer the ingredients : Cookies|Mousse|Cream.
- Top with more cream and a piece of cookie.
- Store in the fridge until ready to serve
Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with fresh and wholesome ingredients. Danielle has become and expert at developing recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.
Read all of Danielle’s posts here.
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