Creamy Coconut Pumpkin Pie Mousse

• Vegan
• Gluten free

• Produce

  • 1 (15 ounce can Pumpkin puree, organic

• Canned Goods

  • 1 (14 ounce can Coconut cream, unsweetened

• Condiments

  • 1/4 cup Stevia, powdered

• Baking & Spices

  • 2 tbsp Pumpkin pie spice

Found on thismamacooks.com

Ingredients

• 1 (15 ounce) can organic pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1/4 cup powdered stevia, monk fruit or sugar substitute
• 1 (14 ounce) can unsweetened coconut cream

Directions

• Place can of unsweetened coconut cream in refrigerator overnight. Place bowl and wire whip beater from your stand mixer in refrigerator for 15 minutes to chill. Put pumpkin puree, pumpkin pie spice, and sugar substitute in a large bowl. Mix until ingredients are thoroughly incorporated. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Whip on medium high like you would whipping cream until it’s light and fluffy and soft peaks form. Do not overbeat. Gently fold coconut whipped cream into pumpkin mixture until well blended. Place bowl in refrigerator for 15 minutes while you clean up. Dish into bowls and serve.

Nutrition