Coconut pumpkin mousse.

Vegan, gluten-free, a success at Thanksgiving.

Coconut Grove, Salt Lake City, 1939, by Ray King; Univ. of Utah, via DPLA.
  1. Chill a can of full fat coconut milk or coconut cream overnight, or the equivalent.
  2. Lift out the congealed part and beat it till it is fluffy. I wouldn’t attempt this without at least a little electric hand mixer like the one I have. Add a little reserved liquid if you need to.
  3. Mix 1 1/2 cups of pumpkin puree with 1/4 c maple syrup, 2 tsp cinnamon, 1 tsp each ground allspice and ground ginger, 1/4 tsp nutmeg, and 1 tsp vanila extract. (My friend Belinda suggests heating the puree and spices for a few minutes; she says it removes any metallic taste and blooms the spices. Add the vanilla off the heat.) Fold the whipped coconut into the (cooled) pumpkin mix, chill in small cups.
  4. Serve with something textury on top (I used sugared and toasted chopped walnuts and chopped crystallized ginger) and a blob of extra whipped coconut (I used the whipped coconut in a spray can from Trader Joes, which I find delicious).

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