Here’s a light and fluffy alternative to pumpkin pie.

This mousse would be great with a dollop of extra whipped cream on top.

  • 1/4 cup warm water
  • 2 tsp. (1 packet) unflavored gelatin
  • 15 oz. pumpkin puree
  • 1/2 cup honey
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 1/2 cup cold heavy cream or 1 cup cold coconut milk
  • 1 1/2 tsp. vanilla

Place water in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together pumpkin, honey, cinnamon, nutmeg and salt.

Set the bowl of gelatin mixture over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture.

Whip the heavy cream and vanilla on high with an electric mixer until soft peaks form. If using coconut milk, whip on high until light and infused with some air; it won’t form peaks. Fold the whipped cream or coconut milk into the pumpkin mixture.

Pour pumpkin mixture into a serving bowl or individual serving dishes. Chill at least 4 hours.