Pumpkin Mousse

Love the flavour of pumpkin spice and pumpkin pie? But looking for a healthy way to enjoy it? Look no further. This mousse is seriously delicious.

I admit that I'm lazy so I make it without the crust. And it's still fantastic! I find that the pumpkin mousse tastes best when refrigerated overnight.

This recipe is a great way to include some more veggies (for picky kids and us adults who can use to eat more veggies too). Pumpkin rocks the vitamin A and has good fibre too.

Baby Food Version: Make this recipe without the crust and omit the maple syrup.

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Healthy Pumpkin Mousse Ingredients:

1 cup of full fat coconut milk (put in fridge overnight)

1 can (398mL / 14fl oz) pumpkin puree

1/4 cup of black chia seeds

1/4 cup maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

“Bottom crust”

• 3 dates

• 1 cup of raw nuts (e.g. walnuts and pecans)

• 1/4 cup of oats

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

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Healthy Pumpkin Mousse Directions:

1. In a food processor, mixer or blender, add all the ingredients. Start with low speed and work your way up to high speed.

2. Once all the coconut chunks are pureed set aside in a bowl.

3. For the “crust”, mix together dates, raw nuts, cinnamon, oats, and nutmeg in a food processor until the dates have broken down.

4. Take a spoonful of the “crust” into a parfait cup and add the pumpkin mousse.

5. Enjoy!

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Get more recipes on my recipe page HERE.

Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

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