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Home » Dairy Free Recipes » Dairy Free Pumpkin Spice Fool

Dairy Free Pumpkin Spice Fool

Puddings and Desserts, Recipes

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Presenting my Dairy Free Pumpkin Spice Fool Recipe – finally! It’s only taken me a year to get this recipe typed up so that I can share it for free with you. I guess they do say, ‘good things come to those who wait’.

This recipe was born after I developed a delicious dairy free fool dessert base and basically went bonkers with it. I got excited about folding all manner of fruits into the buttery whipped cream and created variations of fruit fool crumbles using gooseberries, rhubarb and blackberries. I’ll let you into a secret though, this recipe for Pumpkin Spice Fool happens to be my favourite. I think it has something to do with the cosy warm feel to the dessert as the nights draw in and you crave something a little autumnal with a festive feel to it.

Pumpkin Spice Fool made gluten free and dairy free

Skip to the good bit

  • What pumpkin can I use to make this fool dessert?
  • How to prepare fresh pumpkin as an ingredient
  • How to pick the perfect pumpkin for pumpkin puree?
  • How to make you own pumpkin spice
  • Other fool dessert recipes you might like to try
  • How long will this Pumpkin Spice Fool keep in the fridge?
  • Leftover pumpkin?
  • Dairy Free Pumpkin Spice Fool Recipe

What pumpkin can I use to make this fool dessert?

The answer to this question is really more about do you have the time to prepare a fresh raw pumpkin to make it into pumpkin puree? If the answer is yes, then keep scrolling to read on how you prepare a pumpkin from scratch.

If, on the other hand, the answer is “heck no, no body has time for that, I need pumpkin fool immediately!” Then calm down my friend, simply buy a can or tin (depending on where you live on this rock) of readymade pumpkin puree. It’ll be bright, bold orange and ready to jump out of the tin into the whipped cream, no fuss, no additional mess.

Different type of pumpkin you can use for pumpkin pie

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How to prepare fresh pumpkin as an ingredient

Fancy doing things yourself? The guide below explains in detail four different ways to prepare a pumpkin to make a pumpkin puree. With the resulting pumpkin puree you can make all manner of desserts and savoury bakes.

The added bonus to making your own puree is that you’ll have plenty left over, assuming you bagged yourself a decent sized squash. Another bonus is that pumpkin puree freezes well, I tend to freeze in 250g batches as this is the perfect size for my Simple Gluten Free Pumpkin Pie.

For pumpkin recipe inspiration keep scrolling to see my pumpkin inspired recipes.

Ways to prepare a pumpkin for baking

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.

Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.

Steamed pumpkin; as above really but you steam it!

Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.

Perfect Pumpkin Puree
The base for so many Thanksgiving, Halloween and harvest time recipes. This perfect pumpkin puree is, in my humble opinion, the best way to make puree with the richest colour, flavour and texture. Ideal mixed with my homemade pumpkin spice to turn into pumpkin pies, breads, biscuits and more.
Check out this recipe
How to make the perfect pumpkin puree from scratch
Pumpkin Spice Fool made gluten free and dairy free

How to pick the perfect pumpkin for pumpkin puree?

There is no exact science to this, you never really know what your pumpkin will look like until you get it home and cut it in half. But basically you need to follow these simple key points for choosing the best pumpkin for pumpkin puree;

  • Avoid huge carving pumpkins, these have been grown specifically for their size and carving quality, not excellent pumpkin flesh and lots of it! (this said, I never waste carved pumpkin shavings)
  • Remember that pumpkins are a member of the vast squash/gourd family and therefore you can get similar if not identical outcomes with squashes that seem hard as bullets and the size of a bowling ball or smaller.
  • Butternut squash can also be used if, like some, you find pumpkin too over-powering in flavour. You may find the creamy buttery flavour of a butternut more appealing with the traditional pumpkin spices.

How to make you own pumpkin spice

You can of course make your very own spice mix for this Pumpkin Spice Fool Recipe. Due to the intensity of ground clove I opt for a less intense spice experience so I use equal quantities of cinnamon, ginger and nutmeg with just a pinch of clove

  • 3 tsp ground cinnamon
  • 3 tsp ground ginger
  • 3 tsp ground nutmeg
  • ½ tsp ground cloves

Below is the printable version with some interesting facts about the origins of pumpkin spice and when it shot to fame!

Homemade Pumpkin Spice
Save time when baking and instead of reaching for 4 spices, reach for one. This spice mix balances the perfect amount of cinnamon, ginger, clove and nutmeg for all your pumpkin spice needs.
Check out this recipe
Easy Homemade Pumpkin Spice by Glutarama
How to make your own Pumpkin Spice

If you decide to go for the full Pumpkin Spice experience then you could make your own by following these guidelines by Charlotte over on Charlotte’s Lively Kitchen Homemade Pumpkin Spice

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Pumpkin Spice Fool made gluten free and dairy free

Other fool dessert recipes you might like to try

Dairy Free Blackberry Crumble Fool
Such a simple little dessert to whip up in no time at all, the perfect match for seasonal fruits of all kinds and easily adapted to be gluten free, dairy free, vegan or not, your choice! This happens to be a top dessert choice around the blackberry picking season.
Check out this recipe
Blackberry Crumble Fool made gluten free and vegan too
Gluten Free Rhubarb Fool Dessert
This simple Rhubarb Fool has the bonus of a gluten free biscuit crumb base, much like a cheesecake, and is then topped with stewed rhubarb in orange juice to liven it up and take it to a delicious dessert level.
Check out this recipe
Gluten Free Rhubarb Fool Dessert
Simple Dairy Free Gooseberry Fool Crumble
A deliciously light and rich summer fruit dessert using a popular summer berry that reminds me of my childhood. This can be made so easily, no fuss and both gluten free and dairy free plus vegan. This Gooseberry Fool Crumble is so creamy that you'll be forgiven for thinking its full of dairy cream despite being free from.
Check out this recipe
Gluten free and Dairy free Gooseberry Fool Crumble

How long will this Pumpkin Spice Fool keep in the fridge?

I have made this on a weekend just for me, indulgent I know – don’t judge! The desserts ended up being just as delicious on the 4th day as they were on the day I made them.

If you’re worried about the fool taking on fridge odours I would recommend covering them or serve them into little pots with lids. Ideal if just for family, not so if serving for guests but I imagine you won’t be making them too far in advance if that were the case.

Leftover pumpkin?

Fear not, if you find yourself with a bit of leftover pumpkin that isn’t enough for Pumpkin Pie or even this easy Pumpkin Roll then how about my Pumpkin Spice Latte?

Dairy Free Pumpkin Spice Latte by Glutarama

Dairy Free Pumpkin Spice Fool Recipe

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Pumpkin Spice Fool made gluten free and dairy free

Dairy Free Pumpkin Spice Fool

Glutarama
This simple Dairy Free Pumpkin Spice Fool combine the familiar fool dessert of thick whipped cream folded with a pumpkin puree and the quintessential autumn flavouring pumpkin spice. What better way to celebrate the pumpkin harvest than with a free from dessert suitable for those on a gluten free, dairy free and vegan diet.
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Prep Time 20 mins
chilling time 30 mins
Total Time 50 mins
Course Dessert, Tea Time, Treat
Cuisine Vegan
Servings 4 desserts
Calories 204 kcal

Equipment

  • mixing bowl
  • electric whisk
  • whisk
  • set of measuring spoons
  • large piping bag
  • Kitchen Scales
  • silicone spatula
  • silicone baking mat
  • 4 dessert glasses

Ingredients
 
 

For the pumpkin spice fool

  • 125 g pumpkin puree [see notes on how to prepare]
  • 150 g dairy free cream I used Heavenly Unsweetened Whipping Cream
  • 20 g butter or butter alternative (I use Flora plant butter) melted
  • 1 tbsp caster sugar this is optional if you did not use sweetened cream
  • 1 tsp pumpkin spice [see notes on how to make your own pumpkin spice]

For the piped cream topping

  • 100 ml soya cream or usual dairy free alternative
  • 1 tbsp icing/confectioners sugar or more, adjust to your taste

For the caramel crunch

  • 50 g granulated sugar

Instructions
 

To make the pumpkin spice fool

  • Whip your dairy free cream for at least 8 mins until if firms up.
  • Add your prepared and cooled pumpkin puree and 1tsp of pumpkin spice then fold into the thickened cream. Your fool will turn a beautiful amber colour.
  • Spoon the fool equally among the 4 dessert dishes and return to the fridge while you set to work on the crunch topping.

To make the caramel crunch topping

  • In a heavy non stick frying pan add the 50g caster sugar and shake to even the crystals out. Heat on a medium heat.
  • DO NOT STIR! it takes about 5mins for the sugar crystals to start to melt.
  • When 50% of the sugar is melted you can gently shake the pan to encourage the rest of the crystals to melt.
  • Pour the molten sugar onto a silicone baking sheet and leave on the side to cool and harden. When ready to use, simply cut into the caramel with a knife to get random shards or make more cuts to achieve a caramel crunch.
  • TOP TIP: any left over caramel can be stored in an airtight Tupperware container for up to a month (it will stick together a bit so not great if you want to keep perfect shards but great for caramel crunch)

To make the piped whipped cream

  • Whip the additional dairy free cream along with icing/confectioners sugar to taste until thick enough to pipe.
  • Add to a piping bag with your nozzle of choice, I used a 5 point star nozzle. Then pipe rosettes on top of each pumpkin spice fool. Then top with your caramel shards or crunch and keep in the fridge until you are ready to serve.
    NOTE: do not worry if the caramel 'bleeds' a little in the fridge. This is normal and you get a delicious mini river of caramel running down the side of the piped cream.

Notes

Roast pumpkin; cut pumpkin into ¼ and de-seed, place in a roasting tray and cover with foil, bake at 200°C/180°C Fan for at least 60 mins (depending on size of pumpkin). Remove and cool, once cooled scoop out the cooked soft flesh and use of freeze for later.
Boiled pumpkin; peel and cut pumpkin removing all seeds. Chop and add to a big pan of water, boil until tender. Drain pumpkin and leave over the sink to ensure all excess liquids run away. Pop into a blender and puree, as above use or freeze.
Steamed pumpkin; as above really but you steam it!
Microwaved pumpkin; Not tried this but I have it on good authority that you can peel and cut the pumpkin and microwave in a glass bowl with a drop of water.
Due to the intensity of ground clove I opt for a less intense spice experience so I use equal quantities of cinnamon, ginger and nutmeg. If you decide to go for the full Pumpkin Spice experience then you could make your own by following these guidelines by Charlotte over on Charlotte’s Lively Kitchen – Homemade Pumpkin Spice
My recipe is as follows to make a small jar of readymade (less intense) pumpkin spice
  • 3 tsp ground cinnamon
  • 3 tsp ground ginger
  • 3 tsp ground nutmeg
  • ½ tsp ground cloves

Nutrition

Nutrition Facts
Dairy Free Pumpkin Spice Fool
Amount per Serving
Calories
204
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
20
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
11
mg
4
%
Sodium
 
93
mg
4
%
Potassium
 
186
mg
5
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
1
g
2
%
Vitamin A
 
4998
IU
100
%
Vitamin C
 
1
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Dessert, Easy, Fool, Gluten Free, No Bake, Pumpkin, Pumpkin Spice, Simple, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and recently in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). As you can see, it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

20/09/2022 · Leave a Comment

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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