Pumpkin and coconut mousse pie


PREP TIME: 15 mins

COOK TIME: 4-5 hours

SERVES: 8-10 people

With pumpkin on special at most supermarkets around the Basin, I’ve been thinking of new and unique ways to enjoy this carotene (an antioxidant) rich squash.

Eating pumpkin as part of a dessert may seem confusing to some, however I encourage you to give this decadent recipe a go. Hopefully you will then be equally confused as to why you’ve not tried it before!

This is more subtle than the traditional pumpkin pie, as the coconut milk mellows the flavour of the pumpkin, plus the spices complement and unite the two harmoniously. Enjoy!


Base layer

250g wine biscuits

100g melted butter

teaspoon cinnamon

Pumpkin puree

1-1.3kg of pumpkin

Mousse layer

250g softened cream cheese

250ml cream

100ml coconut milk

1 cup pumpkin puree (see ‘method’)

200ml condensed milk

teaspoon cinnamon

teaspoon nutmeg


4 tablespoons caramel sauce (I got minefrom Raeward Fresh)

4 tablespoons chocolate sauce (I used Hersheys)

cup toasted coconut flakes (toast in oven at 190degC for about 3-4 mins or until brown)


1.Pre-heat oven to 180degC.

2.Cut up your pumpkin into even-sized pieces (mine were about 7cm x 7cm chunks) and pop on to baking paper on an oven tray and put in the oven. Bake for about an hour until soft.

3.Cool the pumpkin while you prepare the rest of the dessert.

4.To make the base, butter and line a 23cm loose-bottomed tin with baking paper. In a food processor, blend your wine biscuits until quite fine, or put into a plastic bag and beat with a rolling pin.

5.Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.

6.Tip them into the prepared tin and press firmly down into the base of the tin to create an even layer. Chill in the fridge for one hour to set firmly.

7.Next scrape the cooled pumpkin away from the skin and pop into a sieve (make sure you cut off any browned pieces). Press the pumpkin through the sieve to get rid of any stringy parts.

8.Pop one measured cup of the puree into a food processor along with the cream cheese, coconut milk, nutmeg and condensed milk. Blend until smooth.

9.Whip the cream until peaks form then gently fold the whipped cream into the pumpkin mixture until thoroughly combined.

10.Pour the mousse mix on to the cool set base and smooth the surface. Cover and chill in the fridge for about 4-5 hours.

11.Remove from the fridge and gently place on to a serving platter. Sprinkle with your toasted coconut, then drizzle with your chocolate and caramel sauces. Serve immediately.