Dairy Free Pumpkin Pie Mousse

By Bailey1_

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

Preparation

Step 1

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.