October is my favorite month of the whole year. First of all, my favorite color, orange, is everywhere! Beautiful leaves and stacks of pumpkins are such a happy sight. Secondly, it’s my birthday month! Forget about cake, I always ask for a pumpkin pie. Although pumpkin pies are my all-time favorite dessert, I don’t usually want to go through the trouble of making a crust. The filling is the best part anyway! Today’s recipe is the perfect way for me to enjoy that scrumptious pumpkin pie flavor in a light and airy dessert – Pumpkin Mousse.
I already have an extremely delicious recipe for Pumpkin Pudding with Snickerdoodle Crumb Topping on the blog, but I used eggs in that recipe. I wanted to re-create those flavors while loosing the eggs and making the texture a little lighter. This Pumpkin Mousse fits the bill perfectly!
A quick note on my favorite products used to make Dairy-free Pumpkin Mousse:
Whipped coconut cream gives a lightness to the mousse while gelatin adds some body without the need for eggs. My favorite source for grass-fed gelatin is Perfect Supplements. Their grass-fed gelatin is tasteless and works wonderfully in all of my recipes. Don’t forget to use the code SOGOOD10 for 10% off your order (can be combined with bulk buy discounts).
Are you ready for the recipe? Head over to Delicious Obsessions for all the details!