Pumpkin Pie Mousse
Prep Time
20 minutes
Prep Notes
This makes an excellent substitution for your traditional pumpkin pie! You might even like it more! I like to serve it as a mousse, but you can try it as a pie by using a pie pan with a thinner layer of filling. The crust should hold up if cold, but you may want to use your own recipe for gluten-free pie crust.
NOTE: I updated this recipe by adding more pumpkin puree and reducing the amount of pie spice. Because this is a no-cook recipe, feel free to taste and add more spice at the end if desired.
Cooking Time
0 minutes
Yields
12 servings
Ingredients
1/2 cup walnuts or pecans
½ cup raisins
1 cup deglet dates
1/4 cup chia seeds
1 1/2 cup pumpkin puree (about 1 can)
2 tsp pumpkin pie spice
1 tsp cinnamon
2 ½ cups of almond, coconut, or other milk of choice
Crust:
1 cup almonds, coarsely ground (reserve 2 tbsp for topping) See note below.
1 tbsp coconut oil, melted
pinch of cinnamon
Directions
- Mix all ingredients EXCEPT coarsely ground almonds and coconut oil, in a high-speed blender.
- Blend until smooth and fluffy. You should have a wonderful mousse-like consistency.
- For the crust: Mix the almonds with the melted coconut oil and cinnamon. Press almond mixture into the bottom of an 8 by 8-inch pan, reserving a few tbsps. for topping.
- Pour mousse mixture on top.
- Sprinkle with reserved almonds.
- Place in refrigerator for several hours. Mousse should firm up a bit.
Notes
I pulse the almonds in my food processor until they are this consistency:
Unused Content: