Pumpkin Mousse
Creamy Pumpkin flavor in every bite!
Servings: 6
Equipment
- blender
Ingredients
- 1 1/2 cups pumpkin puree cooked or raw
- 1/2 cup date paste dates packed and blended smooth with a little water
- 1/2 cup nut or oat milk
- 1 teaspoon vanilla
- 1/2 cup coconut sugar grind into a fine powder or Substitute 1/4 cup maple syrup
- 2 teaspoons of pumpkin spice mix 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove
- 1/3 cup coconut oil melted
Instructions
- In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. If you don’t have premade date paste, make that first in the blender, adding 1/2 cup packed, pitted dates and 2 tablespoons of water. Blend. Then add other ingredients.
- Add in the pumpkin puree and spices, blend again to combine. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds.
- Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. This makes great shot glass desserts. Just portion into glasses and chill. Enjoy!
Notes
Pictured, are pumpkin mousse shots, with chocolate daggers. To make the chocolate daggers for garnish, melt 1/2 cup dairy free chocolate chips And spread out onto a sheet of wax paper or parchment. Roll and stick in the freezer to chill. When you unroll, the chocolate will break into shards. Garnish mousse.