Adapted Recipe by Cookie and Kate
Yield: 7 desserts
INGREDIENTS:
PECAN TOPPING
1⁄2 cup pecan halves
1⁄4 tsp pumpkin spice blend
CHEESECAKE MOUSSE
6 oz vegan cream cheese, at room temperature, cut into 1-inch cubes
1⁄2 cup plain unsweetened vegan Greek style yogurt by Kite Hill brand
1⁄4 cup maple syrup
1 tsp vanilla extract
PUMPKIN MOUSSE
1 can pumpkin purée (15 oz or 7/8 cups)
1⁄2 cup plain unsweetened vegan Greek style yogurt by Kite Hill brand
2 oz vegan cream cheese, at room temperature, cut into 1-inch cubes
1⁄4 cup maple syrup
1 tbsp pumpkin spice blend
1⁄2 tsp vanilla extract
Pinch of salt
PREPARATION:
1. First, make the pecan topping:
Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add pumpkin spice blend.
2. Process the mixture for about 5 seconds, until the pecans are broken into tiny pieces. Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.
3. To make the cheesecake mousse: In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It’s ok if a bit of it remains in the food processor for the next step.
4. To make the pumpkin mousse: In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until mixture is completely smooth, scraping down the sides and bottom as necessary.
5. To assemble, transfer about 1⁄4 cup of the pumpkin purée into each of your 7 cups. Top each with about 2+ tablespoons of the cream cheese mixture. Top each with about 1 tablespoon of the pecan topping.
6. Serve immediately, or better yet, cover and refrigerate for later. They’ll keep two days in the refrigerator.