Pumpkin mousse: a smooth autumn dessert – EAT CLUB

While looking for the perfect fall dessert for dinner with friends, I came across Pumpkin Mousse. At first I couldn’t imagine what the airy Hokkaido dessert must taste like. Also, the recipe wasn’t vegan, but my diet is mostly vegan. So what to do? Close your eyes and go?

First, I thought about how the whole thing could be done without animals. I quickly thought of silken tofu, which is usually used for creamy desserts. Well, now was the point. First, the pumpkin had to be roasted so soft that its flesh could be mashed well. The base of the pumpkin mousse was already created. The rest of the preparation was just as easy. Add the silken tofu to the blender and press the button again: the dessert was ready. Almost I wanted more texture and layers. That’s right: whip the vegan cream until stiff and pour it over the mousse. I prepared everything before serving, only to turn on the stove and toast some nuts and seeds in the pan before dessert. Now the whole thing looked like a nice and especially delicious dessert. Perfect!

Now if you’re in the mood for delicious desserts like this pumpkin mousse, check out what else to eat at EAT CLUB:

See? We offer you not only desserts and vegan dishes, but also all kinds of cuisine and practical knowledge. All you have to do is visit our cooking school. For example, we will show you how to bake without eggs and what are the vegan milk alternatives. Have fun with more training and especially trying things out!

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Two cups of vegan pumpkin mousse whipped cream with nuts and seeds, topped with dessert spoons, pumpkin decorations and yellow leaves.


Sweet Pumpkin: You have to try our light and airy pumpkin mousse


A delicious autumn pumpkin dessert.

the preparation

  1. Preheat the oven to 200 degrees fan. Cut the flesh of a pumpkin (such as Hokkaido) and bake in the oven on a baking sheet covered with foil for 20 minutes until soft. Then add the puree and a little water if necessary if the sauce is too thick.

  2. Now mix all the ingredients until smooth. Pour into dessert glasses. Beat the vegetable cream until stiff and pour over the mousse. Refrigerate until ready to serve.

  3. Roast the nuts and seeds in a pan and sprinkle with cream before serving.

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