Pumpkin Pie Mousse

pumpkin pie mousse

I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert. Recipe from Low-FODMAP and Vegan: What to Eat When You Can’t Eat Anything by Jo Stepaniak, © 2016. This book is geared toward those with IBS that wish to enjoy a plant-based diet. Multiply the ingredients for serving a bigger crowd. Published by The Book Publishing Company. Reprinted by arrangement.

Pumpkin Pie Mousse
Author: 
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 2
 
This light, silky pumpkin mousse also makes a delicious snack or after-dinner dessert.
Ingredients
  • 1 ripe banana, broken into pieces
  • 1⁄2 cup canned pumpkin purée or sweet potato purée
  • 1⁄4 cup almond milk or light coconut milk
  • 2 tablespoons no-salt-added creamy peanut butter
  • 2 tablespoons pure maple syrup
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground ginger
1⁄8 teaspoon ground nutmeg
  • Pinch ground cloves or allspice
Instructions
  1. Put all the ingredients in a blender or food processor and process until smooth.
  2. Spoon evenly into two small custard cups.
  3. Serve immediately or cover tightly and chill for up to 3 hours.

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Variation
Pecan Pie Mousse: Sprinkle 1 heaping tablespoon of chopped toasted pecans over each serving.

Nutrition information
Per serving: 224 calories; 6 g protein; 8 g fat; 33 g carbs; 
7 mgs sodium; 43 mgs calcium; 4 g fiber pumpkin pie mousse recipe by jo stepaniak

 Sweet tooth still craving? See more of our recipes for vegan baking and sweets.

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