I love pumpkin pie (most of us do). But what I don’t like about making pies is all the fuss in the kitchen. It’s time-consuming. Plus, a lot of pies are loaded with sugar and trans fats, which aren’t good for our waistlines or our energy levels.
To satisfy my craving and give my favorite Thanksgiving dessert a healthier spin, I called on organic farmer and food blogger Andrea Bemis for help. I’m a big fan of Andrea’s blog Dishing Up the Dirt. Are you familiar with it? Andrea is a big deal. Not only does she bring in CSA boxes each week for my core team members and create seasonal recipes for our website and app, but she also contributes to major publications like Self Magazine.
Andrea’s Pumpkin Pie Mousse is a great balance of protein, healthy fats, and fiber. Not only is this a tasty dessert, but it’s also a yummy breakfast. Try it and let me know how you like it in the comments below.
Ingredients
1 1/2 cups coconut cream (from about 2 cans), chilled overnight*
1 cup organic pumpkin puree
5 Tbs. pure maple syrup
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 cup toasted pecans
1/4 cup toasted pumpkin seeds
Drizzle of pure maple syrup
Dash of cinnamon
Directions
1. Scoop out coconut cream from two cans of coconut milk, and place in a large bowl. Use a hand whisk to whip the coconut cream until it’s thick and creamy. Save liquid for smoothies or discard.
2. To complete the mousse, add the pumpkin puree, maple syrup, and spices. Whisk until well combined.
3. Divide mousse among four bowls. Place in the refrigerator for two hours.
4. While the mousse chills in the fridge, heat a skillet over medium high heat. Add the pecans and pumpkin seeds. Stir constantly until fragrant and lightly toasted, about 3 minutes. Remove from heat and set aside.
5. Once mousse has chilled completely, divide the pecans and seeds among the four bowls and top each bowl with a dash of cinnamon and a drizzle of pure maple syrup.
*Note on coconut cream: Buy full fat organic coconut milk in the can. Before you buy a can, shake it a little bit to make sure it isn’t too watery. If you can feel a lot of liquid, look for another can. Chill the cans in the refrigerator overnight before making the recipe. You can save the liquid for smoothies.
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