White Chocolate Pumpkin Mousse with Crushed Pistachios

Heat the chocolate chips with about 2 tablespoons coconut milk and 2 tablespoons water in the microwave for one minute. Remove and stir with a spoon vigorously until chips are melted together and come together like a thick paste. Place in the freezer until ready to use. In a standing mixer, add the coconut milk (which should be a thick cream once removed from the tin) and using the whip attachment, whip for 3-5 minutes on high until thick peaks begin to form. Remove about 1/4 cup and set aside. Add the pumpkin slowly into the coconut milk until incorporated. Add the white chocolate mix in last and whip for another 3-5 minutes until everything is incorporated. Serve in glass containers and top with the coconut milk that was set aside and crushed pistachios. You can serve the mousse immediately or leave it in the fridge until ready.