Pumpkin brandy mousse

By Wendy Andresen | Mar 12, 2020
Photo by: Wendy Andresen

This dessert couldn’t be any easier, and just look at those healthy ingredients. Is it actually a pudding, a mousse, or pie filling without the crust? It’s simply the best of all of those, ready for you to fancy up as you please or devour neat.

I like to serve it parfait style, with a layer of crushed gingersnaps in the middle. You can even swap the same amount of cooked carrots for the pumpkin, and no one will be the wiser.

I always recommend organic sugar to be sure that it has not been filtered through the charred bones of cattle, which may originate in other countries, be sold to traders in yet other countries, and then re-sold to sugar manufacturers. Somehow this practice just seems a little sketchy to me.

More information about this process can be found at vrg.org, at thoughtco.com and elsewhere.


2 cups plain unsweetened nondairy milk

1/2 cup whole raw cashews

1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)

1/2 cup (scant) organic granulated sugar, such as Florida Crystals

3 Tbsp. cornstarch

2 to 4 Tbsp. brandy

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

Nondairy whipped topping and gingersnaps for garnish


1. Add the milk and cashews to a microwave-safe bowl and microwave for 3 minutes. Stir and set aside for at least 1/2 hour.

2. Place the milk/cashew mixture in a high-speed blender along with the pumpkin, cornstarch, brandy, vanilla, cinnamon, and nutmeg. Blend on high speed for at least 2 full minutes.

3. Pour the blender mixture into a saucepan with a heavy bottom. Cook over medium heat for 5 minutes, stirring constantly to prevent sticking and burning, until it’s steaming hot and bubbling gently.

4. Immediately pour the pudding into individual dishes or one big bowl. Chill thoroughly.

5. Gingersnaps, either crumbled or whole, along with nondairy whipped topping, are the perfect garnish. Candied pecans would also be simply sublime.

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