Roasted Pumpkin Mousse – Vegan Flavorista Personal Chef

I ain’t gonna lie to you, readers…the chef is busy at the present moment. Most chefs are. But here’s a little something to sweeten the deal. I’ll be back before you know it, to chat about all things vegan. Happy Thanksgiving!

Roasted Pumpkin Mousse

15 ounces PUMPKIN PUREE 1 tbsp. SUGAR,CANE ⅔ cup BROWN SUGAR, LIGHT, packed 1 tbsp. ARROWROOT POWDER 1 tsp. CINNAMON, GROUND ½ tsp. AGAR-AGAR POWDER ⅛ tsp. GINGER, GROUND ⅛ tsp. SALT, KOSHER ⅛ tsp. BLACK PEPPER, GROUND ¼ tsp. LEMON ZEST, FINE pinch NUTMEG pinch CLOVES pinch CARDOMOM 15 ounces COCONUT MILK

½ tsp. VANILLA

1.Preheat oven to 325. Spread pumpkin on parchment-lined sheet tray. Sprinkle cane sugar over top and bake 15-20 minutes or until pumpkin has dried on surface and has cracked appearance.:

2.Spoon pumpkin into food processor. Let cool to room temperature.:

3.Combine brown sugar, arrowroot, cinnamon, agar-agar, ginger, salt, pepper, lemon zest, nutmeg, cloves, and cardomom in a medium saucepan and whisk to combine. Stir in the coconut milk and vanilla.:

4. Set pan over medium heat and bring to a gentle boil, whisking constantly. Cook to thicken, until the mixture is thick and gel-like, 2 to 3 minutes. Remove from the heat and transfer the mixture to bowl of food processor with pumpkin. Scoop into large bowl and chill.:

5. Serve with whipped cream and candied pecans (optional)