Name: Silky Vegan Roasted Pumpkin Mousse with Maple-Coconut Cream, Candied Pecans & Ginger-Almond Crumble
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 6 servings
Cuisine: Contemporary American with warm Middle Eastern spice notes
Ingredients: 900 g Pumpkin flesh (peeled, seeded); 2 tbsp (27 g) Olive oil (for roasting); 80 g Pure maple syrup (divided); 200 g (ml) Full-fat canned coconut milk; 120 g (ml) Aquafaba (liquid from one 400 g can chickpeas); 40 g Granulated sugar (for aquafaba); 1/8 tsp Cream of tartar; 1 tsp Ground cinnamon; 1/2 tsp Ground ginger; 1/4 tsp Ground cardamom; 1/4 tsp Sea salt; 60 g Rolled oats; 40 g Almond flour; 40 g Coconut oil (melted, for crumble); 30 g Brown sugar (for crumble); 90 g Pecans; 30 g Pumpkin seeds (pepitas), toasted; 1 tsp Vanilla extract; 1 tsp Fresh lemon zest (optional, for garnish)

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