You are NOT going to believe what this pumpkin pie mousse is made out of! We use cashews, pumpkin, dates, maple syrup all the right spices, along with a secret ingredient: cauliflower! For a smooth creamy pumpkin dessert you can feel good about serving your crew.
Take the pits out of the dates and discard. Cut the cauliflower into bite-sized pieces if not purchased already cut.
Place all of the ingredients except for the vanilla in the Instant Pot or other pressure cooker: the cut cauliflower, raw unsalted cashews, pumpkin puree, plant milk, pitted dates, maple syrup, ,pumpkin pie spice cinnamon, lemon juice, and salt.
Close the lid and vent and using manual set to high pressure for 5 minutes. It will take about 10 minutes to come to pressure.
After the Instant Pot comes to pressure and counts down for five minutes, carefully do a quick release and open the lid.
Carefully ladle the hot ingredients into a high capacity blender. You can also use a food processor - but a blender works fine for this recipe.
Add the vanilla and blend/process on high for a few minutes until the pumpkin mousse is nice and smooth.
Refrigerate covered for about four hours until cooled. You can also swerve warm but I prefer this recipe cool.
You MUST disclose that this pumpkin mousse contains cashews to anyone you serve! Cashews are not normally found in a dessert such as this and someone might be allergic!Let cool in a large container and NOT in individual serving dishes. This dessert tends to separate when cooling. Just give it a stir and THEN place in individual serving bowls right before serving.This would be delicious topped with your favorite vegan whipped topping. For a WFPD topping, try my Coconut Milk Whipped Topping.