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

This light, silky pumpkin mousse also makes a delicious snack or after-dinner dessert.

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Course: Dessert

Cuisine: Vegan

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2

Author: Veg Kitchen

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

• Put all the ingredients in a blender or food processor and process until smooth.
• Spoon evenly into two small custard cups.
• Serve immediately or cover tightly and chill for up to 3 hours.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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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 

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

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