We're taking a break from seafood this Thanksgiving to bring you a delicious pumpkin treat. The Fishmonger's wife is in the kitchen today whipping up a holiday twist on her favorite healthy dessert. This is vegan-friendly, too!
The secret to this delicious dessert is the Captain Morgan Jack-O'Blast, although feel free to substitute the alcohol if you can't find this specific brand. You can also omit the alcohol all together.
In addition, I highly recommend using a smaller Ninja blender. The size makes it perfect for whipping pudding ingredients and the whipped cream.
I prefer my whipped cream unsweetened, since I'm adding the cream to a sweet treat, but feel free to add a bit of sweetener if you desire. I've made that an option in the ingredients.
To make this dessert vegan, omit the whipped cream or substitute for a pre-made vegan alternative.
Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Mousse Ingredients
2ripe avocados
½cuppumpkin puree
½cupcocoa powder
8dates, pitted (soak in warm water to soften)
2tsppumpkin pie spice mix
½cupcoconut milk
1tspmaple syrup (or use 1 tbsp erythritol if you prefer a sugar-free version)
Whipped Cream Ingredients (omit if vegan)
1ptheavy whipping cream
1tbspCaptain Morgan Jack-O'Blast (optional)
½tspcinnamon (or pumpkin pie spice)
1tspsweetener (optional)
Toppings
2tbsppumpkin seeds
2tbspcocoa nibs or chocolate chips
½tspcinnamon
Directions
1
Mix all pudding ingredients in blender. If needed stop blender, stir ingredients and blend again. This Ninja blender works best.
2
Place pudding in bowl and stick in fridge for 30 minutes to 1 hour.
3
Rinse blender and use for whipped cream.
4
Mix all whipped cream ingredients in blender until thickened. If needed, stop blender pat cream into base and then blend further until fully thickened. You can omit the Captain Morgan during this step, although you'll be missing out. Store whipped cream in fridge until ready to use.
5
Scoop pudding into two ramekins and top with whipped cream. Then sprinkle with cinnamon, cocoa nibs (or chocolate chips) and pumpkin seeds.
Ingredients
Mousse Ingredients
2ripe avocados
½cuppumpkin puree
½cupcocoa powder
8dates, pitted (soak in warm water to soften)
2tsppumpkin pie spice mix
½cupcoconut milk
1tspmaple syrup (or use 1 tbsp erythritol if you prefer a sugar-free version)
Whipped Cream Ingredients (omit if vegan)
1ptheavy whipping cream
1tbspCaptain Morgan Jack-O'Blast (optional)
½tspcinnamon (or pumpkin pie spice)
1tspsweetener (optional)
Toppings
2tbsppumpkin seeds
2tbspcocoa nibs or chocolate chips
½tspcinnamon
Directions
Directions
1
Mix all pudding ingredients in blender. If needed stop blender, stir ingredients and blend again. This Ninja blender works best.
2
Place pudding in bowl and stick in fridge for 30 minutes to 1 hour.
3
Rinse blender and use for whipped cream.
4
Mix all whipped cream ingredients in blender until thickened. If needed, stop blender pat cream into base and then blend further until fully thickened. You can omit the Captain Morgan during this step, although you'll be missing out. Store whipped cream in fridge until ready to use.
5
Scoop pudding into two ramekins and top with whipped cream. Then sprinkle with cinnamon, cocoa nibs (or chocolate chips) and pumpkin seeds.
Notes
Chocolate Pumpkin Avocado Mousse Dessert with Cinnamon Spiked Whipped Cream
