Pumpkin Pie Mousse

MEAL TYPE: Dessert, Snack

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan

MAKES 4 SERVINGS

Pumpkin Pie Mousse

Try this healthier spin on our favorite Thanksgiving dessert. It’s way easier, tastier, and not nearly as time-consuming as the real thing! Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

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 pecans, toasted

1/4 cup pumpkin seeds, toasted

Drizzle of pure maple syrup

Dash of cinnamon

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INSTRUCTIONS

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.
To complete the mousse, add the pumpkin puree, maple syrup, and spices. Whisk until well combined.
Divide mousse among four bowls. Place in the refrigerator for two hours.
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.
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.

6 people have left a comment. Join the conversation!

oliviamorgaine SAID:

10/13/2014 |Reply

Hoorah! A wonderful recipe, and I am delighted to hear that you don’t count calories. Thank you for taking a physically, and psychologically healthy and positive approach to eating.
Sandra SAID:

12/12/2013 |Reply

Is there anyway you can give approximate calorie counts?

onlinesupport REPLIED:

12/14/2013 |Reply

Hi Sandra- We do not count calories, but prefer to practice listening to our bodies to eat when hungry and to stop eating when satiated. Take a look at the barre3 Portion Rx to help you balance your plate with healthy fats, fiber, and protein. That being said, if you want to find out the number of calories, you may plug the recipe into the custom calorie entry tool at http://www.nutritiondata.self.com/tools/caloric-ratio-search

HLB REPLIED:

11/24/2016 |Reply

This recipe did not not come together at all. The coconut cream cold from the fridge is hard and not the right consistency for mousse at all. Terrible texture. Never got creamy, the coconut milk was chunky and even after using a hand mixer it never became smooth. Was not a hit. Nobody ate 🙁

Sarah Olson REPLIED:

05/15/2017 |Reply

Hi, i’m sorry to hear this didn’t turn out good. Did you buy full fat organic milk in the can? Note on the coconut milk: 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. This could help for getting the right consistency for the mousse.

lauren.ziel SAID:

12/02/2013 |Reply

This is AMAZING!!!! A big hit with the family and the taste buds!!

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