Creamy, thick, and just sweet enough, this Pumpkin Pie Mousse is a fabulously delicious and healthy non-dairy dessert. And it’s so easy to make – just blend, chill, and enjoy!
1 cup unsweetened vanilla almond milk
1/2 cup canned pumpkin
1/4 cup almond butter
1/4 cup or 2 ounces pitted dates (9 small/medium pitted dates)
2 teaspoons pumpkin pie spice mix (See recipe for Pumpkin Pie Spice Mix below.)
A sprinkling of fresh grated nutmeg or a pinch of ground nutmeg, optional
Make-Your-Own Pumpkin Pie Spice Mix – makes more than you need for this recipe
1 tablespoon plus 1 teaspoon Ceylon cinnamon
2 teaspoons ground dried ginger
1/4 teaspoon allspice (optional)
Into a blender, place the almond milk, pumpkin, almond butter, dates, and 2 teaspoons of the pumpkin pie spice mix. Blend until smooth and creamy. Chill in refrigerator.
When cold, spoon pumpkin pie mousse into small very small bowls. Serve with a small teaspoon, such as a demitasse spoon. Garnish with nutmeg, if desired.
Makes 2 cups (4, 1/2 cup servings) Per serving: 16 grams carbohydrate — which is less than in 1 cup of blueberries!
- Pumpkin – Pumpkin is low in carbohydrates and high in fiber and vitamin A.
- Ceylon cinnamon – When you buy “cinnamon” at the supermarket in the U.S., it’s probably cassia cinnamon, and cassia cinnamon contains coumarin — a compound about which there are some serious health-related concerns. This is why I seek out Ceylon cinnamon, available at Penzeys Spices and other fine spice shops. Ceylon cinnamon has a somewhat soft and mild cinnamon flavor, so you may find that you will need to use more of it than a recipe (that doesn’t specify Ceylon cinnamon) calls for. That’s OK! Ceylon cinnamon is very healthy. For detailed information about the health benefits, see:
Enjoy and be healthy!