Dairy Free Pumpkin Pie Mousse
Servings 2
Calories 303kcal
Ingredients
- 1/2 cup "cream" from canned coconut milk full fat
- 1/2 cup pure pumpkin puree canned or fresh
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 droppers full vanilla stevia
- 2 tablespoons coconut butter
- 2 teaspoon hot water
Instructions
- Open can of coconut milk and leave in refrigerator overnight to produce "cream".
- Scoop only cream into a stand mixer and mix on high speed for 10 minutes to produce whipped like texture.
- Add pumpkin, spice, vanilla extract and stevia to mixer.
- Blend on medium speed to incorporate.
- In a small bowl mix coconut butter with hot water until smooth.
- Add to blender and blend until combined well.
- Taste and adjust sweetener if needed.
- Keep refrigerated or enjoy immediately.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 13.5g | Protein: 5g | Fat: 27.2g | Saturated Fat: 25g | Sodium: 22mg | Fiber: 7.5g | Sugar: 6g