Dairy Free Pumpkin Spice Fool
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.
Servings: 4 desserts
Calories: 204kcal
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
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
Calories: 204kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4998IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg