Holidays can be such a challenge when catering for special diets, and Thanksgiving is no exception. I started early this year testing some new Thanksgiving dessert ideas and came up with these Spiced Pumpkin Mousse Pots, which were a a big hit with my testers. I thought I would put the recipe up early as these would also make a fantastic addition to a Halloween-themed party.
Pumpkin is the ultimate autumnal food and I love cooking with pumpkin at this time of year. Pumpkin is particularly rich in vitamin A which aids vision, especially in dim light – definitely a good thing as the days get shorter! I used pumpkin puree from the supermarket in my recipe to keep these pumpkin pots quick and easy, but if you fancy a project you can make your own.
My recipe is adapted from Michelle Tam’s Paleo Pumpkin, Coconut & Maple Custard Cups. I love Michelle’s blog Nom Nom Paleo, and she also has a great app and cookbook. Do check it out if you are interested in Paleo cooking, and most of her recipes are also GAPS-friendly.
Spiced Pumpkin Mousse Pots (adapted from Nom Nom Paleo)
300 ml coconut milk
120 ml maple syrup
300 g pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground five spice blend
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
pinch of salt
Makes 6-10 pots, depending on the size of your ramekins.
Preheat your oven to 170 C and boil a full kettle of water.
Heat the coconut milk in a pan over low heat on the hob, until warm but not boiling.
Whisk the eggs and maple syrup together in a large bowl. Very gradually add the warm coconut milk while continuing to whisk.
Add the remaining ingredients and stir until well-blended.
Place your ramekins in a baking dish, and fill the ramekins with batter. Just before placing the baking dish in the oven, pour enough boiling water into the dish to reach about halfway up the ramekins.
Bake for 45 minutes, then cool on a rack for 1 hour. These can be enjoyed at room temperature or chilled, and will keep for up to 3 days on the refrigerator.