This pumpkin mousse recipe is a great light dessert. And of course as it’s dairy-free, sugar-free and not cooked, it’s super healthy!
Plus it’s one of my favorite ways to eat pumpkin.
I love this dessert on its own, but it’s also delicious in its more decadent form: topped with chopped dried fruit and nuts.
Pumpkin mousse recipe
Makes about 2 cups/480ml of mousse – enough for 4 as a light dessert.
You will need:
A knife and cutting board
A food processor or chopping attachment of your hand blender
- 1 cup/125g cubed fresh pumpkin
- 1 medium sized banana, ripe
- ½ a ripe persimmon (sharon fruit) (optional, or use a bit more pumpkin, or an extra banana)
- ¼ cup/30g raisins, soaked in ¼ cup/60ml warm water until soft (about 10 minutes)
- 1/8 teaspoon cinnamon
- 1 pinch allspice (optional)
How you do it
Cube your pumpkin by cutting it in quarters, scooping out the seeds, and peeling it.
Chop the flesh into cubes and put in your food processor, along with the remaining ingredients.
Process until everything is well minced. That’s it!
Rocking Raw Chef tips
- Be sure to use a small, ‘sweet’ pumpkin (sometimes called a ‘cooking pumpkin’). The big ones you carve for Halloween aren’t the ones you want to make raw dishes with, as they aren’t very tasty.
- If you have leftover pumpkin flesh, you can freeze it to use later in another recipe.
- If you store your mousse for later, just give it a stir before serving as the top bit may darken slightly.
- Any leftover mousse will keep for at least five days in a glass jar or container.
Enjoy your pumpkin mousse recipe!
And of course, let me know what you think in the comments!