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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.
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?
- 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.
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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.
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
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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Other fool dessert recipes you might like to try
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.
Dairy Free Pumpkin Spice Fool Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Dairy Free Pumpkin Spice Fool
Equipment
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
- 3 tsp ground cinnamon
- 3 tsp ground ginger
- 3 tsp ground nutmeg
- ½ tsp ground cloves
Nutrition
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