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Food allergy guide and meal plans

4 Ingredient Vegan + Paleo Pumpkin Mousse

Vegan and Paleo Pumpkin Mousse

October 13, 2020 //  by Marian Mitchell//  Leave a Comment

Jump to Recipe Print Recipe

4 ingredient Pumpkin Mousse? Oh yes! This simple recipe is the perfect healthy dish to bring to your next holiday get together….or selfishly enjoy at home. I have to say, I love all things fall. Apple cider, pumpkin spice everything, falling leaves, cool nights, and a change in fashion. We really don’t get too much a “fall” here in Phoenix but the 60’s overnight and being only in the 90’s during the day means it’s time to break out the non-summer clothes and get what little tastes of fall we can get.

The Pumpkin Mousse Recipe

As you know, simple recipes are my jam. It doesn’t get much easier than this. You will need: 1 15 ounce can of coconut cream, 1 15 ounce can of pumpkin puree (NOT pumpkin pie filling), 8 medjool dates with the pits removed, and a buttload of pumpkin pie spice blend (1 1/2 tbsp to be exact). That’s. It. Amazing right?!

Now….I couldn’t find pumpkin pie spice when I went to the store so I had to make my own. I think Trader Joe’s carries it but if you can’t find it you can make your own. For this particular recipe I used:

  • 3 tsp cinnamon powder
  • 1/2+1/4 tsp ground ginger
  • 1/2+1/4 tsp ground nutmeg
  • 1/2+1/4 tsp allspice
  • 1/4 tsp ground cloves (if you like cloves you can add more but I don’t like them so I use less)

So, open up your cans and empty the ingredients into your blender. Toss in the dates and spices, then blend until thoroughly mixed. Empty pumpkin mousse into a container that has a lid. Place the lid on top and chill in the fridge for at least 4 hours before serving.

A Few Notes

If you don’t like dates you can sub with 1/8 cup brown sugar or maple syrup.

This also makes a GREAT pumpkin creamer for coffee. Take 12 ounces of brewed coffee and 1/4 heaping cup of the mousse and blend either with a little cup blender or in your blender until well mixed for a Pumpkin Latte.

4 Ingredient Paleo and Vegan Pumpkin

Pumpkin Mousse

Print Recipe
Prep Time 5 mins
Cook Time 0 mins
Course Dessert
Servings 8 Servings

Equipment

  • Blender

Ingredients
  

  • 1 15 ounce canned coconut cream
  • 1 15 ounce can pumpkin puree NOT Pumpkin Pie
  • 8 Medjool Dates pits removed
  • 1 1/2 tbsp pumpkin pie spice blend or my homemade version shared above

Instructions
 

  • Empty ingredients from cans into a blender.
  • Add 8 medjool dates that have had the pits removed (those would taste gross).
  • Add pumpkin pie spice blend.
  • Blend until thoroughly mixed.
  • Empty blender container into a large bowl that has a lid. Place lid on top and put in the fridge for at least 4 hours.
  • Serve in ramikens or bowls when ready to eat.

Notes

You can also huge a heaping spoonful (like 1/4 cup) into your coffee and blend to make a pumpkin latte! 

 

Category: Dessert, paleo, Recipes, veganTag: dessert, mousse, paleo, pumpkin, spice, vegan

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Hi! I’m Marian

About UsHere at Road to Living Whole we make following your doctor's therapeutic diet plan for your health recovery effortless. We have a variety of resources for you including meal plans, online webinar courses, and coaching services all designed to cut out the guess work so you can live your life and quickly regain your health. We are so glad you are here.

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