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Vegan Gluten-Free Pumpkin Dessert

Little pumpkin-shaped mousse domes on a crunchy base, finished with a shiny orange glaze.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

You need a 6-cavity silicone dome or sphere mould. Glaze the domes straight from the freezer so the glaze sets instantly. Use certified gluten-free biscuits.

Our own version inspired by the reel of @alessia_vegan_pastrychef: the creator's exact quantities are not published on the web, so these amounts are ours.

Vegan Gluten-Free Pumpkin Dessert

6 individual desserts · freeze overnight

Ingredients

Base: 120 g vegan gluten-free biscuits; 40 g coconut oil, meltedMousse: 250 g pumpkin purée; 200 ml coconut cream; 150 g vegan cream cheese; 70 g maple syrup; 1½ tsp pumpkin spice; 1 tsp agar powderGlaze: 150 ml orange juice; 50 g sugar; 1 tsp agar powder; 60 g vegan white chocolate; a little orange food colouringA cocoa nib or small chocolate stick per pumpkin for the stem

Step by step

Blend biscuits with coconut oil, press into 6 small rounds on parchment and chill.
Warm coconut cream with maple syrup, spice and agar; simmer 2 minutes. Blend with pumpkin and cream cheese, pour into the dome mould and freeze overnight.
Boil orange juice, sugar and agar for 2 minutes, stir in the white chocolate and colour; cool to about 35°C.
Unmould the frozen domes onto the bases, pour the glaze over, add a stem and thaw in the fridge 3 hours.

Inspired by the reel of @alessia_vegan_pastrychef. Quantities and method by veganjoyciful.

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