Chocolate Pumpkin Avocado Mousse Dessert with Cinnamon Spiked Whipped Cream

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AuthorThe FishmongerCategoryDifficultyBeginner

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 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Mousse Ingredients
 2 ripe avocados
 ½ cup pumpkin puree
 ½ cup cocoa powder
 8 dates, pitted (soak in warm water to soften)
 2 tsp pumpkin pie spice mix
 ½ cup coconut milk
 1 tsp maple syrup (or use 1 tbsp erythritol if you prefer a sugar-free version)
Whipped Cream Ingredients (omit if vegan)
 1 pt heavy whipping cream
 1 tbsp Captain Morgan Jack-O'Blast (optional)
 ½ tsp cinnamon (or pumpkin pie spice)
 1 tsp sweetener (optional)
Toppings
 2 tbsp pumpkin seeds
 2 tbsp cocoa nibs or chocolate chips
 ½ tsp cinnamon

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
 2 ripe avocados
 ½ cup pumpkin puree
 ½ cup cocoa powder
 8 dates, pitted (soak in warm water to soften)
 2 tsp pumpkin pie spice mix
 ½ cup coconut milk
 1 tsp maple syrup (or use 1 tbsp erythritol if you prefer a sugar-free version)
Whipped Cream Ingredients (omit if vegan)
 1 pt heavy whipping cream
 1 tbsp Captain Morgan Jack-O'Blast (optional)
 ½ tsp cinnamon (or pumpkin pie spice)
 1 tsp sweetener (optional)
Toppings
 2 tbsp pumpkin seeds
 2 tbsp cocoa nibs or chocolate chips
 ½ tsp cinnamon

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.

Chocolate Pumpkin Avocado Mousse Dessert with Cinnamon Spiked Whipped Cream

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