Vegan Pumpkin Pie Mousse

By srumbel

Ingredients

• 1 ripe banana, broken into pieces
• 1/2 cup canned pumpkin purée or sweet potato purée
• 1/4 cup light coconut milk or low-FODMAP dairy-free milk beverage
• 2 tablespoons unsalted creamy peanut butter
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 ⁄8 teaspoon ground nutmeg
• Pinch ground cloves or allspice

Details

Servings 2
Preparation time 5mins
Cooking time 5mins
Adapted from godairyfree.org

Preparation

Step 1

Instructions
Put all the ingredients in a blender or food processor and process until smooth.
Spoon the mixture evenly into two small custard cups.
Serve the pumpkin pie mousse immediately or cover tightly and chill for up to 3 hours.


Notes
Pecan Pie Mousse Option: Sprinkle 1 heaping tablespoon of chopped toasted pecans over each serving.

Leftover Tip: Don’t know what to do with the remaining pumpkin purée? Just freeze it in half-cup portions. That way, you can defrost it overnight in the fridge and be ready to make this scrumptious mousse first thing in the morning. Alternatively, use leftover pumpkin purée in a Pumpkin Pie Smoothie.