Vegan Pumpkin Mousse
This vegan pumpkin mousse is light and silky, yet totally indulgent. It's the perfect plant based dessert for Thanksgiving!
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Servings:
Ingredients
- 1 banana ripe, broken into pieces
- ½ cup pumpkin puree canned, or sweet potato purée
- ¼ cup almond milk or light coconut milk
- 2 tablespoons creamy peanut butter no-salt-added
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon
ground nutmeg
- Pinch ground cloves or allspice
- chopped toasted pecans optional, for garnish
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. Garnish with the chopped pecans, if desired.
Nutrition (Estimate per Serving)
Calories: 230kcalCarbohydrates: 36gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 115mgPotassium: 479mgFiber: 5gSugar: 23gVitamin A: 9572IUVitamin C: 8mgCalcium: 92mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
