This holiday season is rich with desserts but that often means a lot of heavy cream and sugar. This vegan pumpkin mousse takes on a plant-based twist with coconut cream and warming spices and maple syrup to boost the sweetness without adding refined sugars. It's super simple ingredient list also makes for a quick and easy dessert without even having to turn on the oven. 

Makes 2 individual portions. 

Ingredients: 

• 1 can coconut milk, full-fat, chilled overnight in the refrigerator
• 1/2 up pumpkin puree
• 2 tablespoons maple syrup
• 2 teaspoons pumpkin pie spice
• 2 tablespoons chopped pecans

Preparation: 

Spoon out the coconut solids from your coconut milk into a medium bowl or stand mixer. Whip for 2-3 minutes until doubled in size. Set aside. 

In another mixing bowl, combine pumpkin puree, maple syrup, and pumpkin pie spice. 

Fold half of the whipped cream into the pumpkin mixture. Pour into 2 serving bowls and top with the remaining coconut whipped cream. Sprinkle the chopped pecans on top and serve.